Description
Have you ever wondered if it is possible to eat a breakfast that tastes like a giant, fluffy muffin but actually helps you stay full and strong all morning long? These High-Protein Blueberry Popovers are light, airy, and packed with hidden protein from blended cottage cheese to keep your energy levels high without the sugar crash.
Ingredients
Scale
- 1 cup cottage cheese (2% or 4% fat)
- 3 large eggs (room temperature)
- 1/2 cup milk (dairy, almond, or oat)
- 1 cup gluten-free all-purpose flour (with xanthan gum)
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 1 tablespoon butter (for greasing the pan)
Instructions
- Preheat and Prep: Preheat oven to 400 degrees Fahrenheit. Place your muffin tin or popover pan inside the oven to get it hot.
- Blend the Base: In a high-speed blender, combine cottage cheese, eggs, milk, maple syrup, vanilla, and salt. Blend for 30 seconds until completely smooth.
- Add the Flour: Add gluten-free flour and pulse a few times just until incorporated. Do not over-blend.
- Prepare the Hot Pan: Carefully remove the hot pan and add a tiny sliver of butter to each cup to melt and coat the sides.
- Pour and Bake: Divide batter evenly among cups (two-thirds full). Drop 5-6 blueberries into each. Bake for 25-30 minutes. Do not open the oven door!
- Rest and Garnish: Poke a tiny hole in the side of each popover to let steam escape. Serve warm.
Notes
Use room temperature eggs and milk to help the popovers grow tall. Resist opening the oven door during baking or they will deflate. For extra brightness, add a squeeze of lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 popover
- Calories: 180
- Sugar: 5g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 95mg