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A stack of six golden-brown high protein blueberry pancake muffins piled on a speckled gray ceramic plate, with deeply caramelized tops studded with burst juicy blueberries, accompanied by fresh whole blueberries on the side, on a rustic wooden surface with a blurred wooden bowl of blueberries in the warm background.

High Protein Pancake Muffins 25g Protein

Golden baked pancake muffins made with blended cottage cheese, vanilla protein powder, oat flour, eggs, and blueberries for approximately 25 grams of protein per muffin. A make-ahead breakfast batch that bakes in 22 minutes and keeps in the refrigerator all week.
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Prep Time 12 minutes
Cook Time 22 minutes
Total Time 34 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup oat flour or rolled oats blended smooth Blend rolled oats first if using whole oats
  • 0.75 cup vanilla protein powder Use a brand with at least 25g protein per serving for the full target per muffin
  • 1 cup full-fat cottage cheese Blended completely smooth before adding to batter
  • 3 large eggs
  • 0.5 cup whole milk or oat milk
  • 2 tablespoon maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder Must be fresh for a good dome
  • 0.5 teaspoon cinnamon
  • 1 pinch salt
  • 0.75 cup fresh or frozen blueberries Plus extra for pressing onto the surface of each cup
  • butter or cooking spray For greasing the muffin tin

Equipment

  • 1 standard 12-cup muffin tin
  • 1 Blender or food processor For blending cottage cheese smooth
  • 1 Large mixing bowl For the dry ingredients and combining
  • 1 Whisk For the dry ingredients
  • 1 Wide spatula For folding in blueberries without breaking them
  • 1 cookie scoop or large spoon For filling cups to two thirds exactly
  • 1 Wire rack For cooling after baking
  • 1 thin knife For releasing the muffins from the tin

Method
 

  1. Preheat the oven to 375°F and grease a standard 12-cup muffin tin generously with butter or cooking spray including the flat top surface around each cup.
  2. Blend the cottage cheese in a blender for 30 to 45 seconds until completely smooth with no visible curds, then add the eggs, milk, maple syrup, and vanilla extract and blend for 15 more seconds until uniform.
  3. Whisk the oat flour, protein powder, baking powder, cinnamon, and salt together in a large bowl until evenly combined with no dry pockets.
  4. Pour the blended wet mixture into the dry ingredients and stir gently just until the batter comes together with no dry streaks remaining; stop mixing as soon as it is combined to avoid a dense texture.
  5. Let the batter rest for 3 minutes so the oat flour hydrates and the baking powder activates, then fold in the blueberries gently in two or three strokes without breaking them apart.
  6. Spoon the batter into each muffin cup filling to exactly two thirds full, then press 2 to 3 extra blueberries gently onto the surface of each cup so they are visible after baking.
  7. Tap the filled tin once on the counter to settle the batter, then bake for 18 to 22 minutes until the tops are golden and spring back when pressed gently in the center.
  8. Rest in the tin for 5 minutes, then run a thin knife around each muffin, lift onto a wire rack, cool for 5 more minutes, and stack three on a plate with fresh blueberries around the base as shown in the image.

Notes

Blend the cottage cheese completely smooth before adding to the batter. Fill each muffin cup to exactly two thirds full for a clean dome. Do not overmix after combining wet and dry ingredients or the muffins will be dense. Press a few blueberries onto each cup surface before baking for the visible berry appearance in the image.