High-Protein Blueberry Cottage Cheese Muffins

recipe image of a mise en place shot showing cottage cheese blueberries eggs flour baking powder sugar vanilla extract butter milk cinnamon nuts honey maple syrup arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

C. Motter Cindy

High-Protein Blueberry Cottage Cheese Muffins

These high-protein blueberry cottage cheese muffins are a delicious and nutritious breakfast or snack option. Made with cottage cheese, eggs, and blueberries, they are packed with protein and perfect for a healthy start to your day.

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Prep Time 15

Cook Time 22

Total Time 37

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

Wet Ingredients

1 cup cottage cheese whole milk or low fat, small curd
2 large eggs
1/4 cup melted butter or coconut oil for dairy free
1/3 cup honey or maple syrup
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups all purpose flour or gluten free blend
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Add-ins

1 1/2 cups fresh or frozen blueberries do not thaw frozen berries

Equipment

Muffin tin
paper liners
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons

Method

Preparation

In a large mixing bowl, whisk together the cottage cheese, eggs, melted butter, honey, and vanilla extract until smooth.
In a small bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.
Gently stir the flour mixture into the cottage cheese mixture until just combined. Do not overmix.
Add the blueberries and fold them in with as few strokes as possible. Do not thaw frozen berries.
Spoon the batter into the prepared tin, filling each cup about three quarters full.
The tops should be golden brown and spring back when lightly pressed.
Transfer the muffins to a wire rack. Wait another 5 minutes if you can.

Nutrition

Calories: 180kcalCarbohydrates: 22gProtein: 10gFat: 8g

Notes

These muffins are best served fresh but can be stored in an airtight container at room temperature for up to 2 days. They also freeze beautifully for up to 3 months.

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