Seeded Blueberry Protein Muffins
By Sara MayerPublished on July 19, 2026
Time
45 minutes, plus 15 minutes cooling
Yield
Makes 12 muffins
Ingredients
Before You Begin
Avoid over-pulsing the eggs in step 1; it will incorporate too much air into the batter. If using frozen blueberries, don't thaw them. This recipe is included in The Complete High-Protein Cookbook.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with canola oil spray. Combine ½ cup raw unsalted pepitas and ¼ cup flaxseeds in small bowl. Whisk 1 cup (156 grams) whole-wheat flour, 1 cup (142 grams) all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, and 1½ teaspoons salt together in large bowl. Process 340 grams low-fat cottage cheese, ¾ cup (149 grams) sugar, ½ cup canola oil, ¼ cup water, and 1 tablespoon vanilla in blender until smooth, about 30 seconds, scraping down sides of blender jar as needed. Add 2 large eggs and pulse until mixture is homogeneous, about 5 pulses; do not over-pulse.
- Fold cottage cheese mixture into flour mixture until just combined. Gently fold in 170 grams fresh blueberries and half of pepita-flax mixture until incorporated. Using portion scoop or large spoon, divide batter evenly among prepared muffin cups. Using greased spoon, make ½-inch-deep indentation in center of each muffin (batter on edges of cups will rise slightly above rim).
- Sprinkle remaining pepita-flax mixture evenly over muffins and gently press into batter. Bake until muffins are golden brown and toothpick inserted in center comes out with few crumbs attached, 27 to 29 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool for 5 minutes longer. Serve.
Time
45 minutes, plus 15 minutes coolingYield
Makes 12 muffinsIngredients
Ingredients
Ingredients
Why This Recipe Works
Studded with juicy blueberries, these naturally protein-enhanced muffins bake up golden and tender, proof positive that high-protein baking can deliver the light texture you desire—in a smarter and more satisfying way. Whole-wheat flour and low-fat cottage cheese both contribute protein, giving the muffins substance and keeping them moist without making them heavy. We process the cottage cheese with other ingredients in a blender to make it smooth and then add the eggs and pulse just until combined; this prevents the batter from whipping up like a soufflé, which would cause the muffins to collapse as they cool. To ensure the classically appealing domed muffin shape, we make a small indentation in the center of each portion before baking—a simple trick that counteracts the slight denseness added by all that extra protein. A topping of pepitas and flaxseeds adds even more protein, along with healthy fats, nutty crunch, and good looks.
0 Comments