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High Protein Blueberry Cottage Cheese Muffins

Delicious and wholesome muffins packed with juicy blueberries and creamy cottage cheese, perfect for breakfast or as a snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese Use low-fat or regular based on preference.
  • 2 large eggs Can substitute with flaxseed meal or applesauce for vegan option.
  • 1/2 cup honey or maple syrup Adjust sweetness to taste.
  • 1 teaspoon vanilla extract For added flavor.
Dry Ingredients
  • 1 cup oats Use gluten-free oats for gluten-free version.
  • 1 teaspoon baking powder For leavening.
  • 1/2 teaspoon salt Balances the sweetness.
Add-ins
  • 1 cup blueberries (fresh or frozen) Frozen blueberries can be used directly from the freezer.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the cottage cheese, eggs, and honey until well combined.
  3. Add the oats, baking powder, vanilla extract, and salt to the mixture and stir until just combined.
  4. Gently fold in the blueberries.
  5. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 20-25 minutes or until a toothpick comes out clean.
  2. Allow to cool slightly before serving.

Notes

Serve warm with extra honey or yogurt on top. Store in the fridge for up to 5 days or freeze for up to 3 months.