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High-protein cottage cheese blueberry muffins fresh out of the oven.

High-Protein Cottage Cheese Blueberry Muffins

These moist and delicious muffins are packed with protein, thanks to cottage cheese, and loaded with sweet blueberries, making them a perfect treat for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese
  • 1/4 cup butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Filling
  • 1 cup fresh or frozen blueberries If using frozen, do not thaw.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, mix together the cottage cheese, melted butter, eggs, vanilla extract, and milk until well blended.
  3. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. Slowly combine the dry ingredients with the wet mixture, stirring until just combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow cooling slightly before serving. Enjoy your muffins!

Notes

Serve warm with butter or cream cheese. Store in an airtight container at room temperature for up to three days. For longer storage, freeze wrapped muffins for up to three months.