Blueberry Oat Protein Muffins Bakery Size 3

Blueberry Oat Muffins (Bakery Size)

Serves: 3 (or you can make 6 medium size muffins)

Every once in a while ? I ask my boyfriend if he would like me to bake him anything specific and he usually replies with “those bars (which I have yet to post).” I make them for him every single week! He eats them all in 1.5 days and then asks for them again (yes, I will post the recipe soon)! Yesterday though he said, “blueberry muffins.” I almost fell over!! He wants something different?! WOW! I followed his response with, “Do you want a regular muffin, healthified muffin or protein packed muffin?” since he isn’t really one for my protein packed foods. He said healthy. Fair enough, that’s a happy middle ground for a fit chick :) Any day he chooses healthy over full fat I jump with joy! Little does he know that the “healthified muffins” that he ate andliked were really protein packed!! If you’re reading this now love, sorry that you actually liked something packed with protein! ?

Two with walnuts (for the boyfriend) and one without for me!

Fit Ingredients

  • 1c (80g) Oats
  • 1 scoop (~23g) vanilla or unflavored protein powder (I used whey)
  • 1/2c granular sweetener of choice
  • 2 tsp baking powder
  • 1/2c (124g) reduced sodium cottage cheese (I used Breakstone 30% reduced sodium)
  • 1/2c (113g) unsweetened applesauce
  • 3 tbs (46g) liquid egg whites
  • 1 tbs pure vanilla extract
  • 3/4 c (105g) blueberries (I used frozen wild blueberries)
  • 1/8c (14g) chopped walnuts, optional


  • 3 large size muffin tin (or 6 medium size)
  • non stick spray



Pre heat your oven to 350 degrees. Spray 3 large muffin tins with non stick spray. In a bowl combine oats, protein powder, granular sweetener and baking powder and mix. Add in your cottage cheese, applesauce, egg whites and vanilla*. Mix well. Gently fold in your blueberries. Divide batter evenly among 3 muffin cups. Sprinkle with walnuts, if desired. Bake for 28-30 minutes.

*You can also take all your wet ingredients and blend them in the blender before adding them to your dry ingredients if you don’t want any cottage cheese lumps, but after they were done baking I didn’t even notice them!

These muffins came out gigantic!! They were the size of a large muffin you would get at a bakery with half the calories, 3x the protein, half the carbs and barely any fat! They were extremely moist and full of flavor! It was love at first bite!! So much so that I ran back to my kitchen later that afternoon to start making other kinds (watch out for the influx of muffin recipes you might be seeing)!!

So moist!

Feel free to make these into 6 medium size muffins for a snack size or for people on lower calorie meal plans.


Nutrition: (1/3 large muffins without nuts)

Calories: 231.0, Protein: 15.7g, Carbs: 34.3g, Fat: 2.5g (1g Saturated), Sodium: 125mg, Fiber: 5g (Net Carbs: 29.3g)


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