Blueberry Muffins
⚡ KevEats Recipe
High-Protein Blueberry Muffins
Soft, bakery-style blueberry muffins made with blended cottage cheese, whey, almond flour, and whole wheat flour.
These blueberry muffins are moist, lightly sweet, and built with more protein than a standard muffin. Blended cottage cheese keeps them soft, whey adds protein, and blueberries bring that classic muffin bite.
194
Calories
10.5g
Protein
10g
Fat
15g
Carbs
Ingredients
- 2 cups low-fat cottage cheese, blended smooth
- 1/3 cup olive oil
- 1/2 cup allulose or sugar-free substitute
- 1 scoop vanilla whey protein, about 25g protein
- 3 whole eggs
- 2 egg whites
- 1/2 cup unsweetened almond milk
- 2 cups white whole wheat flour
- 1 cup almond flour
- 1.5 cups frozen blueberries, tossed in 1 tbsp flour
- 1.5 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp vanilla extract
Kev Tip
Blend the cottage cheese completely smooth.
This is what keeps the muffins moist without giving them a curd-like texture.
Make It Fit Your Macros
Lower fat: replace part of the olive oil with applesauce or extra blended cottage cheese.
Higher protein: add another half scoop of vanilla whey and thin the batter with a splash more almond milk.
Lower carb: make mini muffins and pair with Greek yogurt instead of having multiple full-size muffins.
Higher protein: add another half scoop of vanilla whey and thin the batter with a splash more almond milk.
Lower carb: make mini muffins and pair with Greek yogurt instead of having multiple full-size muffins.
Storage Notes
Store in the fridge for 4–5 days or freeze individually. Reheat 20–30 seconds for the best texture.
Instructions
- 1Preheat oven to 350°F. Grease or line a 12-muffin tin.
- 2Blend cottage cheese until completely smooth.
- 3In a large bowl, whisk eggs, egg whites, olive oil, allulose, almond milk, and vanilla extract.
- 4Stir in the blended cottage cheese until combined.
- 5Fold in white whole wheat flour, almond flour, vanilla whey protein, cinnamon, baking soda, and salt.
- 6Toss frozen blueberries with 1 tbsp flour, then gently fold them into the batter.
- 7Spoon batter evenly into the muffin tin.
- 8Bake for 22–26 minutes, or until a toothpick comes out clean.
- 9Let muffins cool before removing from the tin.
- 10Enjoy warm, chilled, or reheated.
Breakfast / Snack Notes
This is still a muffin — just upgraded.
The protein is higher than a standard muffin, but it still has calories from flour, almond flour, oil, and eggs. Pair with Greek yogurt or eggs if you want a more filling breakfast.
Best texture move.
Do not overmix once the flour goes in. Stir until just combined so the muffins stay soft.
