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High-Protein Cottage Cheese Blueberry Muffins

These High-Protein Cottage Cheese Blueberry Muffins blend creamy cottage cheese and fresh blueberries for a satisfying, healthy treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese Add moisture and protein.
  • 2 large eggs Use room temperature for better mixing.
  • 1/4 cup melted butter or coconut oil Butter for classic flavor; coconut oil for lighter profile.
  • 1/2 cup sugar or honey Choose sugar for neutral sweetness or honey for floral notes.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup whole wheat flour Provides fiber and a nutty flavor.
  • 1/2 cup oats Adds chewiness and absorbs moisture.
  • 1 teaspoon baking powder Helps lift the muffins.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt Enhances sweetness.
Fruits
  • 1 cup blueberries Use fresh or frozen; fold in gently.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine cottage cheese, eggs, and melted butter. Mix until smooth.
  3. Stir in sugar (or honey) and vanilla extract.
  4. In another bowl, mix whole wheat flour, oats, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to the wet ingredients, stirring until just combined.
  6. Gently fold in the blueberries.
  7. Divide the batter evenly among the muffin cups.
  8. Bake for 20-25 minutes, or until a toothpick comes out clean.
  9. Let cool for a few minutes before transferring to a wire rack.

Notes

Allow muffins to cool slightly in the tin before transferring to a wire rack to prevent soggy bottoms. Muffins can be stored at room temperature for 1-2 days or refrigerated for up to a week.