High-Protein Blueberry Oat Muffins

High-Protein Blueberry Oat Muffins

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Servings: 10–12 muffins

Ingredients

• 1½ cups rolled oats, blended into oat flour
• 1 cup fresh or frozen blueberries
• 1 cup cottage cheese
• ¾ cup plain Greek yogurt
• 3 large eggs
• ⅓ cup honey or maple syrup
• ¼ cup melted butter or neutral oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Optional Crumb Topping

• ¼ cup oat flour
• 2 tablespoons rolled oats
• 2 tablespoons brown sugar or maple sugar
• 1½ tablespoons melted butter

Instructions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
2. Add the rolled oats to a blender and blend until they become a fine oat flour.
3. In the same blender, add the cottage cheese, Greek yogurt, eggs, honey or maple syrup, melted butter, and vanilla extract.
4. Blend until completely smooth and creamy. The cottage cheese should disappear into the batter.
5. Add the oat flour, baking powder, baking soda, cinnamon, and salt. Blend briefly just until combined. Avoid over-blending once the dry ingredients are added.
6. Transfer the batter to a mixing bowl. Gently fold in the blueberries using a spatula. If using frozen blueberries, add them directly from the freezer without thawing to prevent the batter from becoming purple.
7. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
8. For the crumb topping, combine oat flour, rolled oats, sugar, and melted butter. Mix with a fork until small crumbs form.
9. Sprinkle a small amount of crumb topping over each muffin.
10. Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out mostly clean.
11. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a cooling rack.
12. Serve warm or chilled. They are especially good with a spoonful of Greek yogurt, nut butter, or fresh blueberries.

Tips

For softer muffins, blend the oats completely into flour. For a heartier texture, leave some of the oats slightly coarse.

Cottage cheese adds moisture and protein without giving the muffins a strong cottage-cheese flavor once blended.

Do not overmix the blueberries into the batter because they can break and release too much juice.

If your batter seems unusually thick, stir in 1–2 tablespoons of milk.

For additional protein, you can replace about ¼ cup of the oat flour with vanilla protein powder. You may need a splash of milk because protein powder can thicken the batter.

Storage

Keep the muffins in an airtight container in the refrigerator for up to 5 days.

For longer storage, freeze individually wrapped muffins for up to 2 months. Thaw overnight in the refrigerator or microwave briefly before serving.

Approximate Nutrition

Depending on the exact ingredients and whether you use the crumb topping, each muffin contains roughly:

Calories: 160–200
Protein: 8–11 g
Carbohydrates: 20–25 g
Fat: 6–8 g

The original ingredient list alone would not realistically provide 47 g of protein per muffin. To reach around 47 g at breakfast, you could have several muffins alongside Greek yogurt or another protein-rich food.