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.
Servings 6
Calories 335kcal
Equipment
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
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!
Notes
serving size: 2 muffins
Nutrition
Calories: 335kcal | Carbohydrates: 52g | Protein: 23g | Fat: 6g | Fiber: 2g | Calcium: 186mg | Iron: 1mg