Why Make This Recipe
Hearty Blueberry Protein Muffins are a great choice for anyone looking for a nutritious snack or breakfast option. They are filled with protein from cottage cheese and eggs, making them perfect for fueling your day. The combination of oats and blueberries adds fiber and vitamins, while honey or maple syrup gives a touch of natural sweetness. These muffins are easy to make and can be enjoyed by everyone, whether you need a quick breakfast on the go or a tasty treat after a workout.
How to Make Hearty Blueberry Protein Muffins
Ingredients
- 1 cup oats
- 1 cup cottage cheese
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 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 paper liners or grease it.
- In a blender, combine oats, cottage cheese, eggs, honey, and vanilla; blend until smooth.
- In a bowl, mix the baking powder and salt with the blended mixture.
- Gently fold in the blueberries.
- Pour the batter into the prepared muffin tin.
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Let cool before serving.
How to Serve Hearty Blueberry Protein Muffins
These muffins are delicious on their own or served warm with a little butter. They can be paired with a side of yogurt or fresh fruit for a balanced breakfast. You can also enjoy them as a snack throughout the day.
How to Store Hearty Blueberry Protein Muffins
You can store these muffins in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator for up to a week. They also freeze well. Just wrap them individually and store in the freezer for up to three months. When ready to eat, simply thaw them at room temperature or microwave them for a few seconds.
Tips to Make Hearty Blueberry Protein Muffins
- Make sure to blend the mixture well for a smooth batter.
- Use fresh blueberries if possible for a burst of flavor, but frozen ones work just as well. If using frozen, do not thaw them before adding to the batter.
- You can adjust the sweetness by using less honey or maple syrup based on your preference.
- For added flavor, consider adding spices like cinnamon or nutmeg to the batter.
Variation
You can experiment with different fruits like raspberries or chopped strawberries instead of blueberries. Adding nuts or seeds can provide extra crunch and nutrition. For a chocolatey twist, mix in some dark chocolate chips.
FAQs
Can I use old-fashioned oats instead of quick oats?
Yes, you can use old-fashioned oats, but the texture might be slightly different.
Can I substitute the cottage cheese?
You can use Greek yogurt or a non-dairy yogurt for a different flavor and texture.
How can I make these muffins gluten-free?
Use gluten-free oats and ensure all other ingredients are certified gluten-free.
Hearty Blueberry Protein Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Nutritious muffins filled with protein from cottage cheese and eggs, loaded with oats and blueberries for a healthy snack or breakfast.
Ingredients
- 1 cup oats
- 1 cup cottage cheese
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a blender, combine oats, cottage cheese, eggs, honey, and vanilla; blend until smooth.
- In a bowl, mix the baking powder and salt with the blended mixture.
- Gently fold in the blueberries.
- Pour the batter into the prepared muffin tin.
- Bake for 20-25 minutes until a toothpick inserted comes out clean.
- Let cool before serving.
Notes
These muffins can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. They freeze well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
Keywords: blueberry muffins, protein muffins, healthy breakfast, snack, baking