High-Protein Blueberry Muffins (no protein powder)

A high protein blueberry muffin inside a paper muffin cup with a hand holding it.

4.99 from 53 votes

High-Protein Blueberry Muffins (no protein powder)

Made with just a handful of simple ingredients (and no protein powder), these high-protein blueberry muffins are piled high, just like your favorite bakery ones! They pack in 10 grams of protein and 4g of fiber. Topped with a zesty lemon sugar, they’re a favorite in our list of protein muffin recipes!

Prep Time10

Cook Time30

Cooling Time40

Total Time1 20

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 368kcal

Author: Mika Kinney

Ingredients

2 cups all-purpose flour gluten free 1:1 works
½ cup almond flour
½ cup ground flax seeds or hemp seeds
2.5 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1.25 cups cottage cheese blended, low fat
½ cups melted butter or coconut oil
3 eggs
1 tablespoon vanilla extract
¾ cup maple syrup or agave
⅓ cup Greek yogurt plain, non-fat
⅓ cup avocado oil or vegetable oil
1.5 cups wild frozen blueberries

Topping (can omit but it's really good!)

1 lemon zest
⅛ cup white sugar

Instructions

Preheat oven to 425 degrees.
Combine 2 cups all-purpose flour, ½ cup almond flour, ½ cup ground flax seeds, 2.5 tsp baking powder, ½ tsp baking soda, and ¾ tsp salt in a large bowl and whisk together.
Make a well in the center and add the 1.25 cups cottage cheese, ½ cups melted butter, 3 eggs, 1 tbsp vanilla extract, ¾ cup maple syrup, ⅓ cup Greek yogurt, and ⅓ cup avocado oil until just combined (it will be a bit lumpy still).
Fold in the 1.5 cups wild frozen blueberries gently. Then scoop into a lined muffin tin, filling only every other one. This is key to getting tall, bakery-style muffins. Fill them really full, almost domed. You’ll have to work in batches, but it’s worth it. They’re still great if you fit all 12 in one pan, they just won’t be as high.
Fill your muffin tins veryyyyyy full! You should use all the batter for just 12 muffins. If you're nervous about them being this full, you can make 20-24 normal sized muffins and just enjoy two in a serving :)
In a small bowl mix together the l⅛ cup white sugar and zest from 1 lemon. Sprinkle on top of each muffin before baking.
Bake at 425 degrees F for 10 minutes, then reduce oven temperature to 350 and bake for 15-20 more minutes without opening the oven.
Remove from the oven. Let them cool in the pan for 10 minutes, then remove and let cool completely (like 30 minutes) for the center to be fully baked. Then, enjoy!

Video

Notes

Storage

Room Temp: Store in an airtight container on the counter for up to 5 days. I don't recommend keeping these in the fridge.

Freezer: Freeze in a sealed bag or container for up to 3 months. Defrost overnight or microwave straight from frozen for 30 seconds at a time.

Reheating: Microwave for 15–30 seconds or pop in a toaster oven for 3–5 minutes until warm.

Only fill every other muffin cup in the tin. This gives the muffins space to rise up tall, not out flat. It makes all the difference between hi a homemade muffin and a bakery-style one. You’ll need to work in two batches, but it’s so worth it for those beautiful domes.

Let em' chill

In early tests, the muffins were too wet in the center—cooling fully was the fix.

Give em' room

Filling every muffin cup made them spread instead of rise—leaving space between is key.

Nutrition