These super-moist and tender muffins get a protein boost with the addition of cottage cheese and peanut butter.

The banana, which adds natural sweetness, doesn’t overpower the flavor of the blueberries.

Frozen blueberries work just as well as fresh.

Overhead view of a blue plate of Banana-Blueberry Protein Muffins recipe with butter added

Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss

For a different twist, try raspberries or chopped apple.

Coat a 12-cup muffin tin with cooking spray.

Using a rubber spatula, gently fold in blueberries until evenly distributed.

Overhead view of ingredients in various bowls for Banana-Blueberry Protein Muffins recipe

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss

Spoon the batter into the prepared muffin cups, about 1/3 cup each.

Bake until golden and a wooden pick inserted in the centers comes out clean, 18 to 22 minutes.

Let cool in the pan for 5 minutes before transferring to a wire rack.

Overhead view of a muffin tin with cooking spray applied for Banana-Blueberry Protein Muffins recipe

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss

Serve warm or at room temperature.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

Overhead view of clear glass bowl with the dry ingredients mixed for Banana-Blueberry Protein Muffins recipe

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss

Overhead view of clear glass bowl with the batter mixed with blueberries for Banana-Blueberry Protein Muffins recipe

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss

Overhead view of cooked muffins on a cooling rack for Banana-Blueberry Protein Muffins recipe

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayliss