Go Back
High protein cottage cheese blueberry muffins fresh out of the oven

High Protein Cottage Cheese Blueberry Muffins

These delightful muffins are packed with protein and natural sweetness, perfect for breakfast or a nutritious snack.
Print Recipe Pin Recipe
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 full-fat for creaminess or low-fat for a lighter version.
  • 2 large eggs
  • 1/2 cup honey or maple syrup Adjust to taste for sweetness.
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 cup rolled oats Quick oats may be used, but avoid steel-cut oats.
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • a pinch salt
Add-ins
  • 1 cup blueberries (fresh or frozen) Adjust baking time if using frozen blueberries.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with cooking spray.
  2. In a large bowl, mix together the cottage cheese and eggs until well combined.
  3. Add honey (or maple syrup) and vanilla extract, stirring until smooth.
  4. In a separate bowl, mix the rolled oats, baking powder, cinnamon, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Gently fold in the blueberries.
  7. 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 for a few minutes in the pan, then transfer to a wire rack to cool completely.

Notes

Enjoy warm for breakfast with butter or honey. These muffins can be packed in lunchboxes or served at brunch parties.