protein muffins — Makes: *12 Servings*
Per Serving: 11g Protein | 126 Cal

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So often, healthy, high-protein breakfasts are lots of eggs, cottage cheese, or Greek yogurt, but what if I told you that you could have a blueberry muffin that would keep you full all the way until lunch? My high-protein blueberry lemon muffins taste just as indulgent as traditional bakery muffins, but are so much healthier. Perfect for on-the-go breakfasts or quick snacks, these muffins will be winners with the whole family.

I also developed a version with a streusel topping (also packed with protein—yay!), that will elevate these muffins to dessert status.

Great for meal prepping and easy enough for even beginner bakers, this muffin recipe is one you’ll want to add to your regular rotation.

Why You’ll Love This Protein Muffin Recipe

Packed with protein: With whey, casein, and cottage cheese in these muffins, you’re looking at 11-12g of protein per muffin. Your bakery muffin can’t do that!
Gluten-free: Because these muffins are made with oat and almond flour, they’re naturally gluten-free and great for anyone who needs to avoid wheat, rye, and barley.
Naturally sweetened: These muffins aren’t packed with refined sugar. They’re naturally sweetened with maple syrup or honey (your personal preference is fine!), which means you only need to add a little bit of additional sugar.
Tons of spring flavor: These muffins are loaded with blueberries and brightened up with fresh lemon zest.
Good for meal prepping: These muffins freeze well and are perfect for meal prep, ensuring you’ll have a healthy, high-protein breakfast whenever you need one. They also make the perfect snack!
Decadent streusel topping: This recipe also includes an optional high-protein streusel topping to really put these muffins over the top.

Ingredients

Wet Ingredients:

¾ cup low-fat cottage cheese, blended until smooth
2 large eggs
¼ cup maple syrup or honey
2 tablespoons coconut sugar or regular sugar (optional for extra sweetness)
1 teaspoon vanilla extract
Zest of 1 lemon (add more if you're a lemon lover)
Juice of ½ lemon

Dry Ingredients:

45g vanilla or unflavored whey protein powder (about 1 ½ scoops)
30g casein protein powder
½ cup oat flour
¼ cup almond flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt

Blueberry Add-In:

¾ to 1 cup blueberries
1–2 tablespoons oat flour (to coat blueberries and prevent sinking)

(Optional) High-Protein Streusel Topping:

2 tablespoons oat flour
1 tablespoon almond flour (or sub oat flour for nut-free)
2 tablespoons vanilla/unflavored whey protein powder (or use casein for a crunchier texture)
1 tablespoon coconut sugar (or monk fruit/stevia)
2 tablespoons light butter, softened, or melted coconut oil
Pinch of salt
Optional: extra lemon zest for topping

Instructions

Preheat the oven: Set the oven to 425 degrees F and line a standard-sized muffin tin with squares of parchment paper or parchment liners or lightly grease each muffin cup with nonstick spray.
Blend the cottage cheese: Use a blender, food processor, or immersion blender to blend the cottage cheese until completely smooth.
Combine the wet ingredients: Whisk together the eggs, maple syrup or honey, coconut sugar, vanilla, lemon zest, and lemon juice in a large bowl. Add the cottage cheese and stir until combined.
Mix the dry ingredients: Combine the dry ingredients in a separate medium mixing bowl. Whisk together the whey protein, casein, oat flour, almond flour, baking powder, baking soda, and salt until combined.
Mix the batter: Fold the dry ingredients into the wet ingredients until just combined. If you overmix the batter, it can make the muffins tough.
Prep the berries: Gently toss ½ cup of blueberries in oat flour, then add them into the batter and fold until just incorporated. Save the rest of the berries to add to the tops of the muffins.
Spoon the batter into the muffin tin: Divide the muffin batter between the 12 muffin cups and press a few blueberries into the top of each muffin.
Make the optional streusel topping: In a separate bowl, combine all of the streusel ingredients until it looks like wet sand. Sprinkle over the muffins.
Bake the muffins: Transfer the muffin tin to the preheated oven and bake for about 5 minutes, then (without opening the oven) drop the heat to 350 degrees F and bake for an additional 18-20 minutes, or until they're golden brown and a toothpick inserted into the center of the muffins comes out with only a few moist crumbs.
Cool the muffins: Let the muffins cool in the pan for about 5 minutes, then remove the warm muffins from the pan and place them on a wire rack to cool completely. Enjoy!

Nutritional Information (Per Muffin - Makes 12 Muffins)

Without Streusel:

Calories: 126
Protein: 11g
Carbs: 13g
Fat: 3g

With Streusel:

Calories: 156
Protein: 12g
Carbs: 14g
Fat: 5g

Swaps & Substitutions

No nuts: If you can’t tolerate nuts, leave the almond flour out and use more oat flour.
Swap the sugar: If you don’t want to use coconut sugar or regular sugar in this recipe, you can use low-calorie sweeteners like monk fruit or stevia to cut down on the added sugar.
Amp up the lemon: If you want even more lemony flavor, add additional lemon zest or a very tiny bit of lemon extract. Just be careful you don’t add too much—it’s strong!

FAQs

You don’t strictly have to use both kinds of protein powder, but for best results, use the combo. The muffins will have the best texture with both protein powders. Whey dries out baked goods and casein keeps them moist. If you really only want to use one, use whey protein and add a little extra cottage cheese or plain Greek yogurt for extra moisture.
If you’re absolutely opposed to cottage cheese, you can use Greek yogurt or blend some low-fat ricotta cheese. Cottage cheese is high-protein and adds lots of moisture to the muffins, however. If you’re going to use ricotta, make sure you blend it all the way, just as you would the cottage cheese.
Make sure you use gluten-free oat flour and protein powders. If you’re not sure if what you’re planning to use is gluten-free, check your ingredient labels to confirm.
It’ll be a little tricky to make these muffins dairy-free because they contain cottage cheese, whey protein, and casein protein. If you’d like to try making them dairy-free, you can use vegan protein powder and either a plant-based yogurt or silken tofu in place of cottage cheese. That being said, the texture, flavor, and nutrition profile will all vary from the original recipe.
Yes! These muffins are great to have in your freezer for longer storage. Let them cool all the way, wrap them individually in plastic wrap or parchment paper, and freeze in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature, or reheat them gently in the microwave or oven.
Of course not! The streusel topping is completely optional, but it does add some crunch and extra sweetness. The muffins are delicious with or without it, so if you don’t feel like making it, just go ahead and skip it!

You’re going to love these lemon blueberry protein muffins. They’re sweet, yet wholesome, packed with protein, and perfect for breakfast, snacks, or even dessert. Pair with your morning coffee, bring them on the go, or serve them for your kiddos’ after-school snack. They’re a real crowd-pleaser!