Cottage Cheese Protein Blueberry Crumble Muffins
These muffins bake up soft, tender, and satisfying. They make a wholesome treat that feels indulgent while keeping you full and happy any time of day.
Ingredients
For the Muffins
- 1 1/2 cups Full-Fat Cottage Cheese
- 2 Large Eggs
- 1/2 cup Maple Syrup
- 1/4 cup Melted Butter
- 2 tsp Pure Vanilla Extract
- 1 3/4 cups Oat Flour
- 1/2 cup Vanilla Whey-Casein Protein Powder
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Fine Salt
- 1 cup Blueberries
For the Crumble
- 1/3 cup Rolled Oats
- 1/4 cup Almond Flour
- 2 tbsp Brown Sugar
- 2 tbsp Melted Butter
- 1/2 tsp Ground Cinnamon
Equipment
- blender
- 12-cup muffin pan
Instructions
- Heat the oven to 350 F and line a 12-cup muffin pan with paper liners.
- Stir the rolled oats, almond flour, brown sugar, melted butter, and cinnamon together until small clumps form. Set the crumble aside.
- Blend the cottage cheese, eggs, maple syrup, melted butter, and vanilla extract until smooth and creamy.
- Whisk the oat flour, protein powder, baking powder, baking soda, and salt in a large bowl. Add the blended cottage cheese mixture and stir just until combined.
- Gently fold the blueberries into the batter, then divide it evenly among the prepared muffin cups.
- Sprinkle the crumble over the muffins. Bake for 21 to 25 minutes, until the tops spring back lightly and the centers are set.
- Cool the muffins in the pan for 10 minutes, then transfer them to a cooling rack and let them cool for at least 20 minutes before serving.
Nutrition
Serving: 1servingCalories: 246kcalCarbohydrates: 28gProtein: 10gFat: 10g