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

High Protein Cottage Cheese Blueberry Muffins

These muffins blend creamy cottage cheese with sweet blueberries for a high-protein treat that's perfect for any time of the day.
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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: 120
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1 cup cottage cheese Full-fat cottage cheese is recommended for creaminess.
  • 2 cups rolled oats Can be substituted with oat flour.
  • 1 cup blueberries (fresh or frozen) Gently fold into batter.
  • 2 large eggs Use room temperature for best results.
  • 1/4 cup honey or maple syrup For sweetness.
  • 1 teaspoon vanilla extract Enhances flavor.
  • 1 teaspoon baking powder Leavening agent.
  • 1/2 teaspoon baking soda Also a leavening agent.
  • 1/4 teaspoon salt Enhances flavors.
  • optional chopped nuts for topping Add for additional crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix the cottage cheese, rolled oats, eggs, honey (or maple syrup), and vanilla extract until combined.
  3. In a separate bowl, whisk together the baking powder, baking soda, and salt.
  4. Combine the dry ingredients with the wet ingredients and mix until just combined.
  5. Gently fold in the blueberries.
Baking
  1. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full. Optionally, sprinkle chopped nuts on top.
  2. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Serving
  1. Let cool slightly before serving. Enjoy warm!

Notes

Store muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.