High Protein Lemon Blueberry Muffins
Ya’ll I am so excited for these muffins! I am trying so hard to prepare for the week breakfasts because the mornings are just so crazy while also wanting to give the kids a higher protein option. The problem is one kid loves hard boiled eggs and the two other ones hate it. One loves yolky eggs and sourdough while the other two not so much. What they all love is MUFFINS! And even though I make them from scratch with the best quality ingredients, it’s still not as nutrient dense as I would like and we all know protein is where it’s at when it comes to breakfast. Let’s invite cottage cheese into the conversation, shall we? Read on for the recipe to make High Protein Lemon Blueberry Muffins.
Who Knew Cottage Cheese Is A Hero?
Adding full fat organic cottage cheese makes there moist and protein packed and no one even knows it’s in there! The first round of this recipe I didn’t blend the cottage cheese and there were mysterious white lumps because they didn’t melt in which of course caused quote a stir (not in a good way). The second time around I blended it until it was crazy smooth and also added lemon zest and juice to the batter and it came out fantastic! Everyone will love these High Protein Lemon Blueberry Muffins. Now I am going to be using cottage cheese in other flavors!
I try not to make my recipe posts too long because I absolutely hate having to scroll for nine years when all I want is the dang recipe but I did want to tell you that I am going to be testing a fermented sourdough version of these and also a fermented sourdough version of high protein pumpkin spice muffins too so stay tuned!
High Protein Lemon Blueberry Muffins
These will be a crowd favorite and you can feel good about getting some protein into the kids bellies for breakfast!
Ingredients
- 1/4 cup soft butter or coconut oil (melted then cooled or very soft)
- 1/2 cup organic sugar (coconut sugar works well too!)
- 2 tablespoons maple syrup because I love it
- 2 eggs room temp
- 1 tsp vanilla
- 1 lemon zested
- Juice of half a lemon
- 1 cup full fat cottage cheese (I like Nancy's probiotic)
- 1 1/2 cup organic AP flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 cup blueberries (I have used fresh and frozen)
Instructions
- Preheat over to 375 and line cupcake tins with liner or grease the heck out of them.
- Whip the cottage cheese using a small food processer or a high speed blender.
- Whisk butter or coconut oil sugar and maple syrup in a bowl until it's well blended.
- Add cottage cheese, eggs, vanilla, lemon zest and lemon juice until well blended.
- Add flour, salt, cinnamon, baking soda until just mixed (don't over mix it).
- Fold in blueberries.
- Fill each cup (I like mine on a small side so I do not overfill)
- Bake 23-25 minutes
