Wildberry Protein Muffins Recipe
May 15, 2024

Wildberry Protein Muffins Recipe

The softest, fluffiest good-for-you muffins you've ever tasted.

Nothing beats sinking your teeth into a warm, freshly baked muffin, with a hint of melted butter oozing through every bite. Our Wildberry Protein Muffins are that and so much more—indulgent yet nourishing, they’re the perfect way to elevate your mornings.

Whip up a batch in advance, pop them in the freezer, and you’ve got a wholesome option ready to fuel your day, no matter how hectic it gets. It’s our fail-safe strategy for staying on track with our wellness goals, ensuring we always have a delicious, nutritious option at our fingertips.

But what’s the secret behind these delectable muffins? Not only do they have 10 grams of protein each, we’ve also used einkorn flour—an ancient grain that’s gaining popularity for its unique nutritional profile. Unlike modern wheat, einkorn is minimally processed and contains less gluten, making it easier to digest than modern day wheat. Additionally, einkorn flour is rich in nutrients like protein, fiber, and essential minerals, providing a wholesome alternative to refined wheat flour. So not only do these muffins taste amazing and fluffy, but they’re also a healthier choice thanks to this easy flour swap!

Makes: 8 jumbo muffins
Prep Time: 10 mins
Bake Time: 25 mins


  • 1 cup whole milk cottage cheese
  • 1/2 cup maple syrup
  • 1 tsp vanilla bean paste or vanilla extract
  • 1/4 cup melted butter or ghee
  • 2 eggs
  • 1 tsp apple cider vinegar
  • 1.5 cups oat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg–optional
  • 1 cup mixed berries (blueberries, raspberries, and strawberries)


  1. Preheat oven to 375°F and line a muffin tin with liners.
  2. In a blender, add the cottage cheese and maple syrup, blend until smooth. Pour into a bowl and whisk together with the melted butter, vinegar, vanilla, and eggs. 
  3. Add einkorn flour, baking soda, salt, and cinnamon. Gently fold until just combined.
  4. Toss the mixed berries with a bit of flour and fold into the batter. For best result, divide raspberries in half and dice the strawberries.
  5. Scoop batter into the prepared muffin tin. For muffins with 10g of protein make 8 jumbo muffins, for muffins with 6g of protein make 12 muffins. Top with a couple additional berries if desired.
  6. Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow the muffins to cool completely before removing from the liners.


    Pair a protein muffin with a refreshing seed cycling smoothie made with our hormone-supporting seed cycling blends for a nourishing start to your day. Or, enjoy alongside yogurt topped with a sprinkle of beeya seeds for a quick and satisfying breakfast that will keep you fueled and focused all morning long.