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High Protein Cottage Cheese Blueberry Muffins are moist, tender muffins with juicy blueberries and extra protein from cottage cheese, perfect for breakfast or snack.

Ingredients

Scale
  • 1 cup cottage cheese (small-curd recommended for smoother texture)
  • 2 large eggs (room temperature)
  • 1/2 cup milk (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (sifted before measuring for lighter muffins)
  • 1/2 cup rolled oats (old-fashioned recommended)
  • 1/2 cup sugar or sugar substitute (cup-for-cup)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries (if frozen, toss with 1–2 teaspoons flour before adding)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
  2. In a large bowl, whisk together cottage cheese, eggs, milk, and vanilla extract until mostly smooth; small curds are fine.
  3. In another bowl, whisk together flour, rolled oats, sugar, baking powder, baking soda, and salt until evenly combined.
  4. Gradually fold the dry ingredients into the wet ingredients gently until just combined; a few lumps are okay—do not overmix.
  5. Gently fold in the blueberries, being careful not to crush them.
  6. Fill muffin cups about two-thirds full with batter.
  7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean or with just moist crumbs.
  8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Notes

Store muffins in an airtight container with a paper towel inside to absorb moisture; keep refrigerated for up to 5 days., For longer storage, freeze muffins individually wrapped in plastic and stored in a freezer-safe bag for up to 3 months., To reheat frozen muffins, microwave for 60-90 seconds or warm in a 325°F (165°C) oven for 8-12 minutes., Use room temperature eggs and milk for best batter texture and even rise., Do not overmix batter to avoid tough muffins., Small-curd or blended cottage cheese produces a finer crumb., If using frozen blueberries, toss them in flour to prevent sinking and color bleeding., Swaps and variations include gluten-free flour blend for gluten-free muffins, Greek yogurt instead of cottage cheese, lemon zest and juice for lemon-blueberry flavor, banana for sweetness, chocolate chips for chocolate muffins, or savory herbs and cheese for savory muffins.

Nutrition

Find it online: https://cozyovenkitchen.com/high-protein-cottage-cheese-blueberry-muffins/