Description
These high-protein muffins pack 12g of protein each with bright lemon and sweet blueberry flavor. Perfect for meal prep and grab-and-go breakfasts.
Ingredients
- 1 cup cottage cheese, blended smooth
- 2 large eggs
- 1 cup almond flour
- 1/4 cup monk fruit sweetener
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- Blend cottage cheese until completely smooth in a food processor.
- Transfer to a bowl and whisk in eggs, vanilla, lemon juice, and zest.
- In a separate bowl, combine almond flour, sweetener, baking powder, and salt.
- Add dry ingredients to wet and stir just until combined.
- Gently fold in blueberries.
- Divide batter among muffin cups, filling 3/4 full.
- Bake 22-25 minutes until golden and a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack.
Notes
Store in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator. Freeze individually wrapped for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American