The other day I had a giant container of blueberries, all of which were right on the verge of going bad. Throwing away delicious fruit makes my heart cry, so I was determined to make something out of the berries. Blueberry muffins it was!
I was pretty hungry at the time so when I saw the rarely used giant muffin cups in my cupboard, I got pretty excited and started whipping up some giant blueberry muffins. I ate one right out of the oven, topped it with some almond butter, and mmmmmm.
Packed with healthy carbs and protein, I’ll take these giant homemade blueberry muffins over those cake-like Costco ones any day! They’re easy to make and store well—whip some up whenever you have some extra blueberries around and want a happiness-inducing snack.
Here’s your giant blueberry protein muffin recipe:
1 cup oats
3/4 cup low fat cottage cheese
1/2 cup Cinnamon Roll whey protein powder
1/4 cup unsweetened almond milk
2-3 dates, pitted
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking powder
1 tsp vanilla extract
3/4 cup blueberries
Total prep time: 10 minutes
Total baking time: 35 minutes
Heat your oven to 350° Fahrenheit. Add everything but the blueberries to a blender and mix thoroughly so that there are no visible chunks of cottage cheese, oats, or dates left (alternatively, you can add the ingredients to a bowl and use a hand mixer to stir it all together). Spoon in the blueberries, making sure they’re spread evenly throughout the mixture.
Scoop the dough into six large muffin cups, or twelve small ones (I used silicon ones so they didn’t stick). Keep in mind that they will rise a little when you bake them, so leave a little extra room at the top so the dough doesn’t spill over.
Eat them warm with some nut butter or Greek yogurt, or take them as a snack to go! Store any leftovers in the fridge.
Macros per 1/6 recipe
Total calories: 120