Description
These high protein blueberry muffins pack in 10 grams of protein and 4g of fiber without using protein powder, topped with a zesty lemon sugar for a delightful finish.
Ingredients
- 2 cups all-purpose flour
- ½ cup almond flour
- ½ cup ground flax seeds
- 2.5 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1.25 cups low-fat cottage cheese, blended until smooth
- ½ cup melted butter
- 3 eggs
- 1 tablespoon vanilla extract
- ¾ cup maple syrup
- ⅓ cup plain non-fat Greek yogurt
- ⅓ cup avocado oil
- 1.5 cups wild frozen blueberries
- Zest of 1 lemon
- ⅛ cup white sugar
Instructions
- Preheat the oven to 425°F and line a muffin tin with paper liners in every other cup.
- Blend the cottage cheese until smooth, then measure after blending.
- In a large bowl, whisk together the flour, almond flour, ground flax seeds, baking powder, baking soda, and salt.
- Make a well in the center of the dry ingredients and add the blended cottage cheese, melted butter, eggs, vanilla extract, maple syrup, Greek yogurt, and avocado oil. Mix until just combined.
- Gently fold in the frozen wild blueberries.
- Scoop the batter into the lined muffin cups, filling every other one very full.
- In a small bowl, mix the lemon zest and white sugar; sprinkle on top of each muffin.
- Bake at 425°F for 10 minutes, then reduce to 350°F and bake for an additional 15-20 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely for at least 30 minutes.
- Repeat with the remaining batter for a second batch of muffins.
Notes
For best results, avoid overmixing the batter and ensure to cool muffins completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American