High-Protein Greek Yogurt Blueberry Muffins

Greek yogurt blueberry muffins on a cooling rack, one broken open to show the crumb

Midlife Plate Editorial Team

High-Protein Greek Yogurt Blueberry Muffins

Tender whole-wheat blueberry muffins made with Greek yogurt, cottage cheese, and eggs. About 10 grams of protein and 194 calories each, with no protein powder.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 194

Ingredients Method Notes

Ingredients

1 1/2 cups white whole-wheat flour spooned and leveled
1/2 cup almond flour blanched
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp fine salt
1 1/4 cups plain nonfat Greek yogurt
1 cup 2% cottage cheese blended smooth
3 large eggs room temperature
1/2 cup liquid egg whites
1/3 cup maple syrup
3 tbsp canola or avocado oil or melted butter
2 tsp vanilla extract
1 lemon zest only
1 1/2 cups blueberries fresh or frozen (do not thaw)

Method

Heat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper or parchment liners and spray the liners lightly.
In a large bowl, whisk the whole-wheat flour, almond flour, baking powder, baking soda, and salt.
In a blender, blend the Greek yogurt, cottage cheese, eggs, egg whites, maple syrup, oil, vanilla, and lemon zest for 20 to 30 seconds, until smooth.
Pour the wet mixture into the dry ingredients and fold with a spatula just until no dry flour remains. Do not overmix.
Toss the blueberries with 1 tablespoon of the flour mixture (or extra flour) and gently fold them in. Let the batter rest 10 minutes while the oven finishes heating (optional, for taller tops).
Divide the batter among the cups, filling them almost to the top.
Bake for 5 minutes at 400°F, then lower the oven to 350°F (175°C) and bake 15 to 18 minutes more, until the tops spring back and a toothpick in the center shows only moist crumbs.
Cool in the pan for 10 minutes, then move to a wire rack and cool completely before storing.

Notes

Storage: airtight at room temperature up to 2 days, in the fridge up to 5 days, or frozen up to 3 months. Frozen blueberries go in straight from the freezer. Nut-free: replace the almond flour with 1/3 cup more whole-wheat flour.