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Blueberry Cottage Cheese Muffins High Protein

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These blueberry cottage cheese muffins are delicious and high protein! I’m a sucker for blueberry muffins (and love adding a touch of lemon too!). Give these a try to keep your blood sugar lower than traditional muffins, but keep that tasty muffin treat!

Why Are These Blueberry Cottage Cheese Muffins SO good?

  • I LOVE how high protein these muffins are with the cottage cheese and eggs!
  • Super moist! Sometimes high protein foods are dry, not these!
  • The sweet fruity flavour of the blueberries balance the vanilla muffin perfectly.
  • Super easy!

Blueberry Cottage Cheese Protein Muffins Ingredients

blueberry cottage cheese muffins ingredients
I FORGOT THE MILK, sorry!

1 cup cottage cheese (preferably full-fat or 2%)
1/2 cup milk
1/2 cup avocado oil
2 large eggs
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour (or all purpose)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries (if using frozen, do not thaw)
1 teaspoon lemon zest (optional)

Blueberry Cottage Cheese Protein Muffins Method

Instructions:

Preheat the oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.

mixing wet ingredients for blueberry cottage cheese muffins wet

Prepare the wet ingredients: In a large mixing bowl, whisk together the cottage cheese, milk, eggs, honey, and vanilla extract until smooth. A few small lumps from the cottage cheese are fine.

Mix the dry ingredients blueberry cottage cheese muffins dry

Combine dry ingredients: In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt.

Mix the batter: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.

Fold in the blueberries: Gently fold the blueberries into the batter. If using frozen berries, toss them in a little flour beforehand to prevent them from sinking.

blueberry cottage cheese muffins portioned in muffin tin

Portion the batter: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and enjoy: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.


Tips:

  • For a crunchy topping, sprinkle some coarse sugar or oats on top of each muffin before baking.
  • These muffins store well in an airtight container at room temperature for 2 days or in the fridge for up to a week.
  • They also freeze beautifully! Just wrap them individually and thaw as needed.

FAQ for Blueberry Cottage Cheese Protein Muffins

Why use cottage cheese in muffins?

Cottage cheese adds protein, moisture, and a rich texture without making the muffins dense. It blends seamlessly into the batter, creating soft and tender muffins.

Do these muffins taste like cottage cheese?

No, the flavor of cottage cheese is very mild and mostly disappears when baked. It enhances the texture without adding a strong cheese taste.

Can I make these muffins without cottage cheese?

Cottage cheese is a key ingredient for moisture and protein, but you can substitute it with Greek yogurt or ricotta cheese for a similar texture.

Can I use Greek yogurt instead of cottage cheese?

Yes! Greek yogurt has a similar protein content and moisture level, but it will make the muffins slightly denser.

Can I use honey or maple syrup instead of sugar?

Yes! You can substitute ¼ cup honey or maple syrup for the sugar, but you may need to reduce the liquid slightly.

Recipe Card for Blueberry Cottage Cheese Protein Muffins

Blueberry Cottage Cheese Muffins

Blueberry Cottage Cheese Muffins

Yield: 12
Prep Time: 10 minutes
Total Time: 10 minutes

These blueberry cottage cheese muffins are delicious and high protein! I'm a sucker for blueberry muffins (and love adding a touch of lemon too!). Give these a try to keep your blood sugar lower than traditional muffins, but keep that tasty muffin treat!

Ingredients

  • 1 cup pre-blended cottage cheese (preferably full-fat or 2%)
  • 1/3 cup of milk
  • 1/2 cup avocado oil
  • 2 large eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
  • 1 teaspoon lemon zest (optional)

Instructions

Preheat the oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.

Prepare the wet ingredients: In a large mixing bowl, whisk together the cottage cheese, milk, oil, eggs, and vanilla extract until smooth. A few small lumps from the cottage cheese are fine.

Combine dry ingredients: In a separate bowl, whisk the flour, sugar, baking powder, baking soda, and salt.

Mix the batter: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.

Fold in the blueberries: Gently fold the blueberries into the batter. If using frozen berries, toss them in a little flour beforehand to prevent them from sinking.

Portion the batter: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and enjoy: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a crunchy topping, sprinkle some coarse sugar or oats on top of each muffin before baking.

These muffins store well in an airtight container at room temperature for 2 days or in the fridge for up to a week.

They also freeze beautifully! Just wrap them individually and thaw as needed.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 201Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 34mgSodium: 215mgCarbohydrates: 22gFiber: 2gSugar: 10gProtein: 5g

If important, please verify for yourself

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6 Comments

  1. I modified these, made them salty, meaning I replaced bluberries with herbs-dill&parsley, spinach, chives, sundried tomatoes -cut very fine, to balance the greenery. No sugary.
    Really moist and lot’s of flavour!!
    Next time I’ll make them with blueberries.

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