High-Protein Blueberry Cottage Cheese Muffins
Deliciously nutritious muffins packed with protein and bursting with fresh blueberry flavor, perfect for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup cottage cheese
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup melted butter (optional)
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or spray it generously with non-stick spray.
- In a large mixing bowl, mix together the cottage cheese, sugar, eggs, and vanilla extract until smooth and well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt until evenly distributed.
- Pour the dry ingredients into the bowl with the wet ingredients. Stir gently until just combined; don’t overmix to retain a fluffy texture.
- Gently fold the blueberries into the batter, being careful not to break them apart.
- Scoop the batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Transfer the muffin tin to the preheated oven and bake for 18-20 minutes. The muffins should be golden brown, and a toothpick inserted into the center should come out clean.
- Allow the muffins to cool slightly in the pan before transferring them to a wire rack to cool completely. Enjoy them warm or store for later!
Notes
You can substitute Greek yogurt for cottage cheese if desired, and adjust the sugar to taste depending on the sweetness of your blueberries. The melted butter adds flavor but can be omitted for a lighter muffin.