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High Protein Cottage Cheese Blueberry Muffins

Quick and easy muffins packed with protein and bursting with blueberry flavor, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 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 creamier muffins.
  • 2 large eggs
  • 1/2 cup honey or maple syrup Either can be used for sweetness.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups whole wheat flour Can substitute with regular flour.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Additions
  • 1 cup blueberries Fresh or frozen blueberries can be used.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a mixing bowl, combine the cottage cheese, eggs, honey (or maple syrup), and vanilla extract until creamy.
  3. In another bowl, whisk together the whole wheat flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture and stir until just combined, being careful not to overmix.
  5. Gently fold in the blueberries.
Baking
  1. Divide the batter evenly among the muffin cups.
  2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow to cool before serving.

Notes

These muffins can be stored in an airtight container in the fridge for 3-5 days or frozen for up to 3 months. Reheat in the microwave for 15-20 seconds before serving.