Go Back

Protein-Packed Blueberry Cottage Cheese Muffins

Delicious, wholesome muffins bursting with juicy blueberries and rich in protein thanks to cottage cheese. Perfect for breakfast or a snack!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese (low-fat)
  • 1/2 cup honey or maple syrup Choose your preferred sweetener
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour (or whole wheat flour) You can substitute with almond flour if desired
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
Mix-Ins
  • 1 cup fresh or frozen blueberries If using frozen, toss in flour before adding to prevent sinking

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together the cottage cheese, honey (or maple syrup), eggs, and vanilla extract until well combined.
  3. In another bowl, mix the flour, oats, baking powder, baking soda, and salt.
  4. Gradually add the dry mixture into the wet mixture, stirring gently until just combined. A few lumps are okay!
  5. Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
  6. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Remove from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack.

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. They freeze beautifully; wrap them individually and place in a freezer-safe bag for up to three months.