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High-protein blueberry muffins made with cottage cheese on a wooden table

High-Protein Blueberry Cottage Cheese Muffins

These Easy High-Protein Blueberry Cottage Cheese Muffins are a tasty and nutritious option, perfect for breakfast or a post-workout treat, combining the sweetness of blueberries with the creamy texture of cottage cheese.
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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 Make sure the cottage cheese is well-blended.
  • 2 large eggs Can substitute with flax or chia eggs for a vegan option.
  • 1/4 cup honey or maple syrup Can adjust amount for desired sweetness.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup oats or oat flour If using oat flour, ensure it's gluten-free if needed.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Add-ins
  • 1 cup blueberries (fresh or frozen) If using frozen, do not thaw.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the cottage cheese, eggs, honey (or maple syrup), and vanilla extract. Mix until smooth.
  3. In another bowl, whisk together the oats, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the blueberries.
  5. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted comes out clean.
  2. Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack.

Notes

Serve warm with a drizzle of honey or yogurt. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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