These High Protein Blueberry Pancake Muffins make busy mornings so much easier. They have all the fluffy, cozy flavor of blueberry pancakes but in a grab-and-go muffin that’s perfect for meal prep. Blending together high-protein pancake mix, cottage cheese, and eggs creates a smooth batter that’s packed with protein while still baking up soft and tender. The juicy blueberries, vanilla, and a touch of maple syrup give them that classic pancake flavor, making them feel like a treat while still being a breakfast that keeps me full.

Enjoying The Leftovers

These muffins were made for busy mornings. Enjoy them straight from the fridge, warm them up before heading out the door, or pack them for an easy snack throughout the day. They’re especially delicious with a little butter, Greek yogurt, or an extra drizzle of maple syrup.

Storing

Store the muffins in an airtight container in the refrigerator for up to 5 days or freeze them for up to 2 months. Let frozen muffins thaw overnight in the refrigerator or reheat straight from frozen.

Reheating

Microwave a muffin for 20-30 seconds until warm, or pop it into the toaster oven or air fryer for a few minutes to lightly crisp the outside while keeping the inside soft and fluffy.

A muffin tin with blueberry muffins in them and one muffin being held up to the camera.
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High Protein Blueberry Pancake Muffins

These High Protein Blueberry Pancake Muffins are made with high-protein pancake mix, cottage cheese, eggs, and juicy blueberries for an easy make-ahead breakfast. Soft, fluffy, and packed with protein, they're perfect for meal prep, busy mornings, or a grab-and-go snack that tastes just like blueberry pancakes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
US M
Servings 6

Ingredients

  • 2 1/3 cups high-protein pancake mix
  • 1/2 tsp salt
  • 1 cup low-fat cottage cheese
  • 2 large eggs
  • 1/2 cup milk of choice
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup blueberries, fresh or frozen
US – M

Instructions

  • Preheat oven to 350°F and grease a muffin tin.
  • Add cottage cheese, eggs, milk, maple syrup, and vanilla to a blender. Blend until completely smooth.
  • Pour the blended mixture into a large bowl. Add the pancake mix and salt, then stir until just combined. Make sure not to overmix! The batter should be thick.
  • Gently fold in the blueberries.
  • Divide the batter evenly into the muffin tin, filling each cup about 3/4 full. Top each one with a few extra blueberries.
  • Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool for a few minutes before removing from the pan. Serve with some butter or Greek yogurt for extra protein!

Equipment

muffin pan
mixing bowls
blender

Notes

serving size: 2 muffins

Nutrition Per Serving

Calories: 335kcal | Carbohydrates: 52g | Protein: 23g | Fat: 6g | Fiber: 2g | Calcium: 186mg | Iron: 1mg