High Protein Gluten Free Blueberry Muffins
Dr. Beth Adler
These high-protein, low glycemic, gluten free muffins deliver all of the delicious taste of a bakery style muffin in a healthy satisfying way. Family-friendly, these are sure to be a healthy alternative for the whole household.
They actually taste good and provide adequate nutrition in its own portable breakfast-friendly package. Cottage cheese boosts the protein, while oat flour provides fiber, a springy texture, and keeps you full for longer. Coconut sugar and maple syrup provide a touch of natural sweetness. The blueberries contribute to the sweetness as well, and also provide fiber, texture, and a pop of color.
This is a recipe the whole family will love and you can make at home.
Ingredients
¼ cup melted butter
½ cup of coconut sugar
¼ cup of maple syrup
1 teaspoon vanilla extract
1 cup plain whole milk cottage cheese blended until it is smooth (you don’t have to do this step, but the texture of the muffins comes out better blended).
¼ cup of milk (any milk substitute is fine as well)
2 eggs
1.5 cups of oat flour
1 teaspoon of baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
1 cup of fresh blueberries (toss them in extra flour so they do not sink to the bottom/ burn)
Baking Instructions
Preheat oven to 375 degrees and prepare a muffin tin by spraying the bottom of it with non-stick spray.
In a large bowl mix the melted butter, coconut sugar, maple syrup, vanilla, milk, and eggs. Whisk until contents are smooth. Once well incorporated add in the blended cottage cheese.
Fold the dry ingredients into the wet ingredients with a rubber spatula. Mix until well incorporated.
Add the flour coated blueberries into batter and gently fold until they are well distributed.
Use an ice cream scoop to distribute muffin batter to the tins.
Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean.
If the center is still mushy, but the outside is getting burned you can turn off the oven and let them sit in the off oven for a couple of minutes.
Let cool completely before removing from the pan. Enjoy muffins warm or re-heated with a spot of butter for best results.