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5.0 from 24 votes

Protein Muffins

My easy high protein muffins have a fluffy crumb and are studded with juicy blueberries. These tasty breakfast muffins are made with protein powder and cottage cheese. They are keto, gluten free and ready in just 20 minutes.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 12 mini muffins or 8 regular muffins
Calories: 159 kcal
Course: Breakfast
Cuisine: British

Ingredients

Wet Ingredients
  • 3 large eggs room temperature
  • ¾ cup cottage cheese 160g
  • ⅓ cup butter melted and cooled, 80g
  • 1 tablespoon lemon juice 12g
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1.25 cups almond flour 125g, I used ground almonds
  • ½ cup whey protein powder 50g
  • ⅓ cup granulated sweetener 60g
  • ½ tablespoon baking powder
  • lemon zest grated from 1 lemon, 2 tsp
  • ½ cup fresh blueberries 70g

Instructions

    Cup of Yum
  1. Preheat the oven to 180 Celsius / 350 Fahrenheit (electric) or 160C / 320F fan-assisted.
  2. Blend the eggs for 2 minutes until they are frothy and have increased in volume.
  3. Add the wet ingredients - cottage cheese, melted and cooled butter, lemon juice and vanilla extract - and blend until smooth.
  4. Then add the dry ingredients - almond flour, protein powder, baking powder, erythritol or your low carb sweetener of choice and lemon zest - and blend briefly until combined.
  5. Fill the batter into a muffin tray lined with paper cups (or silicone cups). The mix makes 8 regular muffins or 12 mini muffins. Add the blueberries. Push some inside the batter and leave some on top.
  6. Bake mini muffins for 17 minutes, regular muffins for 20 minutes or until lightly browned. Don’t overbake as protein muffin firm up as they cool and you don’t want them dry.
  7. Allow cool in the tray for 2 minutes, then transfer to a wire wrack to firm up.

Notes

  • Makes 12 small muffins or 8 large muffins. 2.2g net carbs per muffin (if making 12).
  • Nutrition for 8 large muffins: 3.3g net carbs, 13.9g protein, 19.1g fat, 239 calories.
  • The recipe also works with egg white protein, pea protein or hemp protein.
  • Store at room temperature for up to 2 days or in the fridge for up to 5 days. Protein muffins freeze well and can be stored in the freezer for up to 3 months.

Nutrition Information

Calories 159kcal (8%) Total Carbohydrates 3.4g Protein 9.3g (19%) Fat 12.7g (20%) Saturated Fat 4.4g (22%) Sodium 78mg (3%) Potassium 102mg (3%) Fiber 1.2g (5%) Sugar 1.4g (3%)

Nutrition Facts

Serving: 12mini muffins or 8 regular muffins

Amount Per Serving

Calories 159

% Daily Value*

Calories 159kcal 8%
Total Carbohydrates 3.4g 1%
Protein 9.3g 19%
Fat 12.7g 20%
Saturated Fat 4.4g 22%
Sodium 78mg 3%
Potassium 102mg 2%
Fiber 1.2g 5%
Sugar 1.4g 3%

* Percent Daily Values are based on a 2,000 calorie diet.