Have you ever tasted a muffin that feels like a hug on a plate?
These High Protein Cottage Cheese Blueberry Muffins promise just that! Imagine fluffy, warm muffins bursting with juicy blueberries and powered by the goodness of cottage cheese. They’re quick to whip up, packed with protein, and make a super satisfying snack any time of day. Trust me, your taste buds will thank you!
Why make this recipe?
There are plenty of reasons to whip up a batch of these muffins. For starters, easy cleanup means you can enjoy your delicious treats without dreading the mountain of dishes afterward. Plus, they’re affordable and perfect for the whole family—kids and adults alike will devour them! 🍇 And let’s be real, who wouldn’t want a treat that’s as healthy as it is tasty?
Ingredients:
You don’t need fancy stuff — just these basics!
- 1 cup cottage cheese
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
Directions:
Ready to dive into these muffins? Here’s how to do it:
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a mixing bowl, combine the cottage cheese, eggs, honey (or maple syrup), and vanilla extract.
- In another bowl, mix the whole wheat flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Gently fold in the blueberries—no smashing allowed!
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving… if you can wait! 🧁
How to make High Protein Cottage Cheese Blueberry Muffins (Overview)
Making these muffins is a breeze! Start by mixing the cottage cheese goodness with the eggs and sweeteners, then blend in the dry ingredients. The real magic happens when you fold in the blueberries; their color and flavor will make your muffins sing! Pro tip: Be gentle with the blueberries to keep them intact – a soft touch makes for pretty muffins!
How to serve High Protein Cottage Cheese Blueberry Muffins
These muffins shine all on their own, but you can get creative with how you serve them! Try adding a dollop of Greek yogurt on top for an extra creamy layer or sprinkle a bit of cinnamon for that cozy aroma. The vibrant blue from the berries against the golden-brown muffin will have your friends asking for seconds!
How to store High Protein Cottage Cheese Blueberry Muffins
Keep any leftovers in an airtight container at room temperature for up to 3 days. If you need to make them ahead, feel free to freeze them! Just pop them in the microwave for a quick warm-up before a grab-and-go breakfast. Who doesn’t love a muffin that’s still moist after freezing?
Tips to make High Protein Cottage Cheese Blueberry Muffins
- Ingredient swaps: Swap honey for agave if you prefer it a bit lighter.
- Texture tips: For extra fluffiness, beat the eggs separately before mixing them in!
- Don’t skip the vanilla extract—it adds that lovely warmth.
- If you want extra protein, try adding in a scoop of your favorite protein powder! 💪
- Timing matters: Set a timer for your muffin baking—overbaking can lead to dry disappointments.
Variation
Feeling adventurous? You can easily switch things up! Try adding zucchini or grated carrots for a veggie twist, or substitute half the blueberries for dark chocolate chips for a decadent treat. You can even make them vegan by using flax eggs and a dairy-free yogurt!
FAQs
Can I use plain yogurt instead of cottage cheese?
Yes, but it will slightly change the texture. However, it’ll still be delicious!
How do I make these muffins ahead of time?
You can make the batter a day in advance, just store it in the fridge, and bake it right before serving.
Can I freeze these muffins?
Absolutely! They freeze well—just make sure they are in an airtight container for up to 3 months.
📌 Pin this recipe for your next cozy dinner night!
High Protein Cottage Cheese Blueberry Muffins
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a mixing bowl, combine the cottage cheese, eggs, honey (or maple syrup), and vanilla extract.
- In another bowl, mix the whole wheat flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Gently fold in the blueberries—no smashing allowed!
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.