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High Protein Cottage Cheese Blueberry Muffins

Moist, fluffy muffins packed with protein, perfect for breakfast, snacks, or dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese Can use low-fat cottage cheese
  • 2 large eggs Can substitute with flax eggs for a vegan option
  • 1/2 cup honey or maple syrup Adjust amount for desired sweetness
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups whole wheat flour Or almond flour for gluten-free option
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Fruits
  • 1 cup blueberries Can substitute with raspberries or chopped strawberries

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.
  3. In another bowl, mix the whole wheat flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool before serving.

Notes

Tips: Don't overmix; gently fold wet and dry ingredients together. Serve warm with Greek yogurt or a drizzle of honey.