These blueberry muffins are simple, moist, and naturally sweet. Thanks to the combination of whole-grain ingredients, oats, and protein from cottage cheese, they’ll keep you feeling full and give you energy without any unnecessary spikes. Each muffin contains about 7 g of protein, and you can easily adapt the recipe to whatever you have on hand—they work great with other fruits or chocolate, too. Perfect as a quick breakfast, a snack for work, or a small treat to take with you that tastes good and makes sense.
Finished in 30 minutes
Makes 8 large muffins
Difficulty simple
Ingredients
- 100 g cottage cheese
- 2 eggs + 1 egg white
- 1 banana (90 g)
- 20 g rolled oats
- 25 g coconut flour
- 50 g spelt flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- a pinch of baking powder
- 1 tablespoon ground flaxseed (or ground nuts)
- frozen or fresh blueberries (about 1/2 cup)
- 2 tablespoons of milk (or as needed to achieve the desired consistency)
A tip for your packing list – be sure to pack:
- 2 muffins
- a cup of skyr / yogurt
- a handful of blueberries or an apple
- a few nuts
Method
- Preheat the oven to 180 °C and lightly grease the muffin tin with butter. If you’re using a silicone mold, for example, feel free to use paper liners (though the batter may stick to them a little).
- Place the banana, egg, egg white, and cottage cheese in a blender and blend until smooth.
- Pour the mixture into a bowl and add all the dry ingredients—oats, flours, cinnamon, baking soda, baking powder, and flaxseed. Gently stir until a cohesive dough forms.
- Finally, gently fold in the blueberries.
- Divide the batter among the muffin tin (without paper liners). Bake for about 20–25 minutes, until golden brown.
- After baking, let them cool for a few minutes so the muffins come out easily.
Tips and tricks
- For a fluffier result: don’t overmix the batter—just combine the ingredients.
- A sweeter option: if your banana isn’t very ripe, add 1–2 teaspoons of honey or maple syrup.
- For a change of flavor: you can substitute blueberries for raspberries or dark chocolate chips; they’re also delicious with chopped nuts.
- Storage: Keeps for 2–3 days in the refrigerator, ideally in a sealed container—you can gently reheat them before eating.
Nutritional information
| Nutritional values | per muffin |
| Protein | 7 g |
| Carbohydrates | 11 g |
| Fats | 3 g |
| cal | 110 calories |
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