Name: High-Protein Blueberry Muffins (Jumbo or Classic)
Yield: 4
Ingredients: Fresh Blueberries; Bob's Red Mill 1-to-1 Baking Flour, Gluten Free; Arm & Hammer Fridge-N-Freezer Baking Soda; SIGNATURE SELECTS Baking Powder, Double Acting; Morton Lite Salt; Shamrock Farms Protein Shake, Vanilla; Hollywood Beauty Coconut Oil; Value Corner Vanilla Flavor, Imitation; Daisy Cottage Cheese, 4% Milkfat Minimum, with Blueberries; O Organics Maple Syrup, Organic, 100% Pure; Russell Stover Sugar Free Coconut Chocolate Candy; Baker's No-Stick Baking Spray with Flour; Morton Iodized Salt, 26 Ounce; Turtles Egg

Preheat oven to 350°F and line a muffin tin with liners.

In a blender, combine cottage cheese, eggs, maple syrup, and vanilla. Blend until smooth.

In a separate bowl, whisk together flour, protein powder, baking powder, baking soda, and salt.

Pour the wet ingredients into the dry and mix until just combined.

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Gently fold in blueberries.
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Divide batter evenly into muffin cups.
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Bake for 18–22 minutes (or longer for jumbo muffins) until tops are set and lightly golden.

Let cool for about 10 minutes before removing.

Optional Streusel Topping (Highly Recommend)

In a small bowl, mix flour, sugar, and salt.

Add melted butter and stir until crumbly.

Sprinkle evenly over muffin batter before baking.

High-Protein Blueberry Muffins (Jumbo or Classic)

Serves 2

0 mins total

What you need

Optional

Optional Streusel Topping (Highly Recommend)

How to make

Optional Streusel Topping (Highly Recommend)

Available coupons from Stoked at Home