Blueberry protein muffins
160 cals, 11p, 23c, 2f (per meal)
8 liner(s) (8g)
1 cup (148g)
1/3 cup (80mL)
2 large (100g)
1 cup (226g)
4 dash (3g)
1 tsp (5g)
1/2 cup (47g)
1 cup(s) (125g)
1
Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
2
In a medium bowl, whisk together the flour, protein powder, baking soda, and salt. Set aside.
3
In a blender, combine the cottage cheese, eggs, and maple syrup. Blend until smooth.
4
Add the blended mixture to the dry ingredients and stir gently until just combined. Fold in the blueberries.
5
Scoop about ½ cup of batter into each muffin cup.
6
Bake for 18–22 minutes, until the muffins are puffed and golden and a toothpick inserted in the center comes out clean.
7
Meal Prep Tip: Let muffins cool completely before storing. Keep them in the fridge for up to 1 week or freeze for up to 1 month.