American · Dessert
Blueberry Muffin
A protein-forward take on the classic blueberry muffin, built on a cottage cheese and oat flour base with whey protein isolate folded in for structure and staying power. Cocoa powder adds a fibre boost without flavour clash, and fresh blueberries keep the fruity burst the original is loved for, all landing at a fraction of the usual calories and fat.
$1
12 minsPrep
21 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
171Calories
15.9gProtein
4gFat
25gCarbs
4.6gSugar
3.2gFiber
498mgSodium
60mgChol
1.2gSat Fat
184mgPotassium
98mgCalcium
1.3mgIron
0.4mcgVitamin B12
2.8mgVitamin C
0gPolyol
6gAllulose
0gAlcohol
Goes well with
Belgian Witbier
local
Fresh Blueberry Lemonade
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and line 2 holes of a 6-hole muffin tin with paper cases; half-fill the remaining 4 holes with water so the tin heats evenly.
2
Blend the cottage cheese until smooth and silky, about 30 seconds, then whisk in the beaten egg and skim milk.
3
In a separate bowl whisk together the oat flour, whey protein isolate, cocoa powder, baking powder, allulose and salt.
4
Fold the wet mixture into the dry ingredients until just combined — do not overmix or the crumb will turn rubbery.
5
Toss the 45g of blueberries in a touch of oat flour to stop them sinking, then fold through the batter gently.
6
Divide the batter evenly between the 2 lined holes, filling each about three-quarters full.
7
Bake for 20-22 minutes until risen and a skewer inserted into the centre comes out clean.
8
Cool the muffins in the tin for 5 minutes, then transfer to a rack to cool for a further 10 minutes.
9
Scatter the reserved fresh blueberries over the tops just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g oat flour
- 1.6 oz45g blended smooth cottage cheese lowfat
- 0.6 oz18g whey protein isolate
- 5/85/8 eggs, beaten (30g)
- 0.1 oz3g baking powder
- 0.1 oz4g cocoa powder
- 1.6 oz45g tossed in a little oat flour blueberry
- 0.4 oz12g allulose
- 0.7 oz20g skim milk
- 0 oz1g salt
- 0.4 oz10g fresh, for topping blueberry
