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High Protein Blueberry Cottage Cheese Muffins

Close-up of a perfectly baked blueberry cottage cheese muffin with visible blueberries on top and bursting through the golden crust.
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Make these soft, moist blueberry cottage cheese muffins. They are packed with protein, easy to prepare, and perfect for a healthy breakfast or meal prep snack.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup low-fat cottage cheese
  • 1/2 cup milk
  • 1/4 cup melted unsalted butter or oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In a separate medium bowl, whisk the sugar, egg, cottage cheese, milk, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra protein boost, you can blend the cottage cheese until completely smooth before adding it to the wet ingredients.
  • If you want low sugar muffins, reduce the granulated sugar by two tablespoons.
  • These blueberry cottage cheese muffins store well in an airtight container at room temperature for up to three days, or in the refrigerator for up to one week.

Nutrition

Find it online: https://www.purecookingjoy.com/blueberry-cottage-cheese-muffins/

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