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High protein cottage cheese blueberry muffins on a cooling rack

High Protein Cottage Cheese Blueberry Muffins

These muffins are moist, high in protein, and perfect for a nutritious breakfast or snack, combining cottage cheese and blueberries.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese Preferably from Trader Joe's or Aldi for cost-effectiveness.
  • 2 pieces eggs
  • 1/2 cup honey or maple syrup Use less sweetener if desired.
  • 1 tsp vanilla extract For additional flavor.
Dry Ingredients
  • 1 cup whole wheat flour Can substitute with gluten-free flour.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Add-ins
  • 1 cup blueberries Fresh or frozen (thawed and patted dry).

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, mix together the cottage cheese, eggs, honey or maple syrup, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Fold in the blueberries gently.
  6. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 18-20 minutes or until a toothpick comes out clean.
  2. Let them cool slightly before removing from the pan.

Notes

These muffins freeze well; just zap for 30 seconds in the microwave or let thaw on the counter. For lighter texture, fold gently to avoid overmixing.