Description
These fluffy high protein blueberry muffins are perfect for breakfast or snacks, packed with cottage cheese for added protein and topped with a zesty lemon sugar.
Ingredients
- 2 cups all-purpose flour (gluten-free 1:1 blend works)
- ½ cup almond flour
- ½ cup ground flax seeds (or hemp seeds or chia seeds)
- 2.5 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1.25 cups cottage cheese, blended until smooth (low-fat)
- ½ cup melted butter (or melted 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/canola oil)
- 1.5 cups wild frozen blueberries
- Zest of 1 lemon
- ⅛ cup white sugar
Instructions
- Preheat your oven to 425°F. Line a muffin tin with paper liners in every other cup.
- Blend the cottage cheese in a blender until completely smooth.
- In a large bowl, whisk together the all-purpose flour, almond flour, ground flax seeds, baking powder, baking soda, and salt.
- Make a well in the center of the dry ingredients. 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 batter into the lined muffin cups, filling only every other one.
- In a small bowl, mix together the lemon zest and white sugar. Sprinkle generously on top of each muffin.
- Bake at 425°F for 10 minutes, then reduce the oven temperature to 350°F and bake for 15-20 more minutes.
- Remove from the oven and let them cool in the pan for 10 minutes. Then, remove the muffins from the pan and let them cool completely on a wire rack for at least 30 minutes.
- Repeat with the remaining batter to make more muffins.
Notes
For best results, allow muffins to cool completely before cutting. They freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American