Go Back

High Protein Cottage Cheese Blueberry Muffins

These High Protein Cottage Cheese Blueberry Muffins are fluffy, delicious, and packed with protein from cottage cheese, making them a perfect guilt-free treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese Choose a low-fat variety if that’s your preference!
  • 2 large eggs For binding, feel free to use flax eggs for a vegan version!
  • 1/4 cup honey or maple syrup Natural sweetness, maple syrup gives a lovely depth!
  • 1 teaspoon vanilla extract Enhances all the flavors—don’t skip it!
Dry Ingredients
  • 1 cup whole wheat flour Adds fiber and a nutty flavor—substitute with regular flour if desired.
  • 1 teaspoon baking powder Provides lovely lift and fluffiness!
  • 1/2 teaspoon baking soda Works with baking powder for extra rise.
  • 1/2 teaspoon salt Balances sweetness—just a little will do!
Flavor Enhancer
  • 1 cup blueberries Fresh or frozen brings a burst of flavor and antioxidants!

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 mixing bowl, stir together the cottage cheese, eggs, honey, and vanilla extract until smooth.
  3. In another bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined, then fold in the blueberries.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20-25 minutes, or until a toothpick comes out clean.
  7. Allow the muffins to cool for a few minutes before serving.

Notes

Store muffins in an airtight container at room temperature for about 3 days. Can be frozen for up to 3 months. To reheat, warm in a toaster oven or microwave for a few seconds.