Blueberry Protein Muffins
A variant of Protein Muffins — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.
Contains dairy, egg · usually contains gluten
Restrictions
Containsdairy · eggIt is in an ingredient you cannot leave out.
Usually containsgluten (oats rolled)The usual version has it. One without it exists — it is the one named here.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 cup | rolled oats |
| 1 ¼ cup | cottage cheese |
| 2 unit | eggs |
| 2 unit | banana (very ripe) |
| ½ cup | whey protein powder (plain or vanilla) |
| 2 tsp | baking powder |
| ½ tsp | cinnamon |
| ¼ tsp | salt |
| 1 cup | blueberries |
Steps
- mash3 minlarge bowlripe bananas until almost smooth, then mix in cottage cheese and eggs. Small cottage-cheese curds are fine, but the wet base should be uniform enough that no muffin receives a dry pocket of concentrated whey.
- mix4 mingentle, stop when evenly hydrated+ rolled oats + whey protein powder + baking powder + cinnamon + salt. Stir only until no dry powder remains, then let the batter stand 5 minutes so the oats hydrate. Protein powder absorbs water aggressively; adding more powder because the batter looks loose before resting is a common route to chalky muffins.
- fold1 minblueberries into rested batterFold all the listed blueberries into the rested batter with as few strokes as possible. Divide among 12 greased or lined muffin wells, filling each about three-quarters full.
- bake20 min375°F / 190°Cuntil the tops spring back when lightly pressed and a tester from the center comes out with moist crumbs but no wet batter, about 18 to 22 minutes. Remove promptly; high-protein batters go from tender to dry faster than standard muffins. Cool 10 minutes before lifting from the tin.