This recipe makes about 12 muffins that stay soft and moist. The mix is simple and uses common kitchen items. For a citrusy twist and more ideas, try this lemon blueberry cheesecake guide for another blueberry treat.
Why make this recipe
These Hearty Blueberry Protein Muffins give you a warm, filling snack that also feeds your muscles. They use oats, cottage cheese, eggs, and bananas for protein and energy. The muffins taste sweet and fresh with blueberries. They bake fast and fit into a busy day.
How to make Hearty Blueberry Protein Muffins
You mix the wet ingredients, add dry leavening, fold in blueberries, then bake. Use a blender or a bowl and whisk. Do not overmix after you add the blueberries. For a softer crumb and tips about texture, see this lemon blueberry bread recipe for ideas you can borrow.
Ingredients :
1 cup rolled oats, 1 cup cottage cheese, 2 eggs, 1 cup mashed bananas, 1/2 cup honey or maple syrup, 1 teaspoon vanilla extract, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup fresh or frozen blueberries
Directions :
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a mixing bowl, combine rolled oats, cottage cheese, eggs, mashed bananas, honey, and vanilla extract until well mixed.
- In a separate bowl, mix together baking powder, baking soda, and salt, then stir into the wet ingredients.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups.
- Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before removing from the tin. Enjoy!
How to serve Hearty Blueberry Protein Muffins
Serve warm or at room temperature. They go well with a little butter, nut butter, or yogurt on the side. Take one as a quick breakfast, a snack after a workout, or as a light dessert.
How to store Hearty Blueberry Protein Muffins
Let muffins cool fully. Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. To freeze, wrap muffins individually and freeze up to 3 months. Thaw at room temperature or warm in the oven.
Tips to make Hearty Blueberry Protein Muffins
- Use ripe bananas for natural sweetness and moisture.
- If you use frozen blueberries, do not thaw them to avoid blue batter.
- Do not overmix after adding dry ingredients; mix until just combined.
- Spoon batter evenly to get uniform muffins.
- Check with a toothpick at 20 minutes; bake a few minutes more if needed.
Variation
- Add 1/4 cup chopped nuts for crunch.
- Stir in 1/2 teaspoon cinnamon or lemon zest for extra flavor.
- Use Greek yogurt instead of cottage cheese for a different texture.
FAQs
Q: Can I use gluten-free oats?
A: Yes. Use certified gluten-free oats to make the muffins gluten-free.
Q: Can I replace honey with sugar?
A: Yes. Use 1/2 cup sugar or adjust to taste. Maple syrup or agave also work.
Q: Are these muffins high in protein?
A: They have good protein from cottage cheese and eggs, but exact amount depends on your ingredient brands.
Q: Can I make these vegan?
A: To go vegan, replace eggs with flax eggs and use a plant-based cottage cheese or extra mashed banana and plant yogurt. Results may vary.
Conclusion
For another easy take on blueberry protein muffins, see this recipe for an easy blueberry protein muffin recipe that offers a different twist. If you want a lower sugar option with yogurt, try the Greek yogurt blueberry muffins low sugar recipe for more ideas.
Hearty Blueberry Protein Muffins
Ingredients
Wet Ingredients
- 1 cup rolled oats
- 1 cup cottage cheese
- 2 large eggs
- 1 cup mashed bananas Use ripe bananas for natural sweetness and moisture.
- 1/2 cup honey or maple syrup Can replace with sugar if desired.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Fruit
- 1 cup fresh or frozen blueberries Do not thaw if using frozen blueberries.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a mixing bowl, combine rolled oats, cottage cheese, eggs, mashed bananas, honey, and vanilla extract until well mixed.
- In a separate bowl, mix together baking powder, baking soda, and salt, then stir into the wet ingredients.
- Gently fold in the blueberries.
Baking
- Divide the batter evenly among the prepared muffin cups.
- Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooling
- Allow to cool slightly before removing from the tin. Enjoy!