Blueberry Protein Muffins

Batter
1 cup blended cottage cheese
1 cup nonfat Greek yogurt
2 large eggs
1/2 cup liquid egg whites
1 scoop vanilla whey protein powder
1 cup oat flour
1/2 cup all-purpose flour
1/3 cup sweetener or sugar
1 tsp vanilla
1 tbsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup blueberries
Crumb topping
1/3 cup oat flour
2 tbsp vanilla protein powder
2 tbsp light butter or melted butter
1 to 2 tbsp sweetener
splash of milk, just enough to make crumbs
Method
Heat oven to 375°F / 190°C.
Line a muffin tray with tulip liners.
Blend cottage cheese until smooth.
In a bowl, whisk cottage cheese, Greek yogurt, eggs, egg whites, and vanilla.
Add oat flour, flour, protein powder, sweetener, baking powder, baking soda, and salt. Mix just until combined.
Fold in blueberries.
Divide into 10–12 muffins.
Mix crumb topping ingredients with a fork and sprinkle generously over each muffin.
Bake 20–26 minutes until domed and lightly golden.
Protein estimate
Approximate total for the batch:
cottage cheese: ~24–28g
Greek yogurt: ~20–23g
eggs + egg whites: ~20g
whey: ~24–25g
flour/oats: a little extra
That puts the batch around 90–100g protein total.
So:
2 muffins = roughly 16–20g protein each, depending on yield
3 muffins = around 30g+
For a true 47g breakfast, pair 2 muffins with a Greek yogurt cup or a shake
To make it closer to a true 47g “protein bomb”
Use this combo:
2 muffins
3/4 cup Greek yogurt on the side
drizzle of honey or extra blueberries
That gets you very close to 45–50g protein.