Fluffy Blueberry Cottage Cheese Muffins for a Tasty Boost

These Blueberry Cottage Cheese Muffins are a delicious, high-protein treat perfect for breakfast or a snack.

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Course: Breakfast & Brunch

Keyword: Blueberry Cottage Cheese Muffins, Breakfast Muffins, easy muffin recipe, Healthy Muffins, high protein snacks, nutritious snacks

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: muffins

Calories: 150kcal

Equipment

Mixing bowl
Muffin tin
Whisk
spatula
Fork

Ingredients

For the Batter

1 cup cottage cheese protein powerhouse for moisture
1 cup rolled oats can substitute with almond flour for gluten-free
2 large eggs essential for binding
1 tablespoon honey or maple syrup adjust to taste for sweetness
1 teaspoon vanilla extract enhances flavor
1 teaspoon baking powder for rising
½ teaspoon baking soda for tender crumb
¼ teaspoon salt balances sweetness

For the Fruit

1 cup fresh or frozen blueberries for bursting flavor and texture

Instructions

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare muffin tin with liners or cooking spray.
In a large mixing bowl, combine cottage cheese, rolled oats, eggs, honey or maple syrup, and vanilla extract. Mix well until smooth.
In another bowl, whisk together baking powder, baking soda, and salt. Stir until evenly mixed.
Add dry ingredients to wet ingredients gradually, stirring until just combined.
Fold in blueberries gently, avoiding overmixing.
Spoon batter into muffin cups, filling them about ¾ full.
Bake for 20 minutes, watching for golden brown tops and clean toothpick.
Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. These muffins freeze well and can be thawed at room temperature.

Nutrition