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Blueberry Cottage Cheese Muffins

Blueberry Cottage Cheese Muffins for Guilt-Free Indulgence

High Protein Blueberry Cottage Cheese Muffins are fluffy, nutritious muffins perfect for a healthy breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup cottage cheese adds creaminess and is a great source of protein
  • 1 cup rolled oats provides texture and fiber
  • 2 large eggs bind ingredients together
  • 1 tablespoon honey or maple syrup natural sweetener
  • 1 teaspoon vanilla extract enhances flavor
  • 1 teaspoon baking powder helps muffins rise
  • ½ teaspoon baking soda works with baking powder
  • ¼ teaspoon salt balances sweetness
For the Add-ins
  • 1 cup fresh or frozen blueberries adds flavor and color

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and line muffin tin with paper liners.
  2. In a large bowl, combine cottage cheese, rolled oats, eggs, honey (or maple syrup), and vanilla extract. Mix until creamy.
  3. In another bowl, whisk together baking powder, baking soda, and salt.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  5. Fold in the blueberries gently to avoid breaking them.
  6. Divide the batter evenly in the muffin tin, filling each cup two-thirds full.
  7. Bake for about 20 minutes or until golden brown and a toothpick comes out clean.
  8. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 3mgCalcium: 70mgIron: 1mg

Notes

For maximum freshness, store muffins in an airtight container. They last up to 3 days at room temperature or 1 week in the fridge.

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