Healthy & Delicious Protein-Packed Blueberry Cottage Cheese Muffins
These Protein-Packed Blueberry Cottage Cheese Muffins are easy to whip up, quick from start to finish, and they taste like a dream. They are moist, flavorful, and packed with good-for-you ingredients, perfect for breakfast, snack time, or meal prep.
Equipment
- Muffin tin Lined or greased
- Medium bowl
- larger bowl
- Whisk
- Spoon
- Spatula
- Ice cream scoop Optional, for portioning
- toothpick For checking doneness
- Wire rack For cooling
- Airtight container For storage
Ingredients
Hauptzutaten
- Blueberries Fresh or frozen
- Almond Milk Or any milk you have on hand – dairy or non-dairy
- Large Eggs
- Rolled Oats Make sure they're certified gluten-free if needed!
- Honey Maple syrup is also a great option
- Baking Powder
- Baking Soda
- Ground Cinnamon
- Salt
- Vanilla Extract
- Chia Seeds Optional boost of omega-3s and fiber!
- Cottage Cheese Adds moisture and protein when blended
- Greek Yogurt Adds protein and creates moist, tender crumb
Instructions
- Okay, let's get baking! First things first, go ahead and preheat your oven according to the recipe temperature (usually around 375°F or 190°C, but always double-check your specific recipe source if it differs!). Get your muffin tin ready by lining it with paper liners or greasing it really well. Nothing worse than sticking muffins!
- Next, grab a medium bowl. This is where our dry ingredients will meet. Measure out your rolled oats, baking powder, baking soda, cinnamon, and salt. Give them a quick whisk together just to make sure everything is evenly distributed.
- Now, in a separate, slightly larger bowl, let's get the wet ingredients happy. Add your almond milk, eggs, honey, vanilla extract, cottage cheese, and Greek yogurt. Grab a whisk and really go to town, whisking until everything is super smooth and the cottage cheese is blended in. You shouldn't see any curds!
- Time to bring them together! Pour the wet ingredients into the bowl with the dry ingredients. Grab a spoon or spatula and mix everything until they are just combined. Be careful not to overmix here – that's the key to tender muffins!
- Gently, ever so gently, fold in your beautiful blueberries and the chia seeds (if you're using them). You want to distribute them without crushing the blueberries too much.
- Now, spoon the batter evenly into your prepared muffin cups. I like to use an ice cream scoop for this; it makes it easy to get roughly the same amount in each one. Fill them about two-thirds to three-quarters full.
- Pop the tin into your preheated oven and bake! Keep an eye on them, checking around the minimum bake time. You'll know they're done when a toothpick inserted into the center of a muffin comes out clean (maybe with a few moist crumbs attached, but no wet batter).
- Once they're golden and baked through, take the tin out and let the muffins cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely. I know it's hard, but letting them cool helps them set properly!
Notes
Recipe is flexible: can use other fruits like apples or raspberries, chocolate chips, maple syrup instead of honey, various milks (dairy, oat, soy), chopped nuts, flax seeds, lemon zest. Don't overmix batter; mix until just combined (a few lumps are fine). Use room temperature eggs for better incorporation. If using frozen blueberries, do not thaw and can toss in flour to prevent sinking. Use toothpick test inserted into the center for doneness. Cool in tin for a few minutes before transferring to wire rack. Store in airtight container: 2-3 days at room temp, up to a week in fridge, up to 3 months frozen. Thaw in fridge or microwave. Cottage cheese is blended in and not noticeable.