These High Protein Cottage Cheese Blueberry Muffins pack a delightful punch with 16 grams of protein per muffin and come together in just 25 minutes — fluffy, moist, and bursting with fresh blueberries. They’re the kind of treat that brings your family together on a lazy Sunday morning, filling your kitchen with the sweet, warm aroma of baked goods.
I can still remember the first time I made these muffins. It was a rainy afternoon, and my kids were bouncing off the walls, looking for something to do. We pulled out our mixing bowls, and as we measured out the ingredients, their laughter echoed around the kitchen. The scent of muffins baking soon filled our home, cozy and inviting, creating a sense of comfort that made even the grayest day feel brighter. Now, every time we whip up a batch, it feels like a little family event — my kids still beg for an extra muffin before they go to play, and I happily oblige.
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High Protein Cottage Cheese Blueberry Muffins
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Fluffy and moist muffins packed with 16 grams of protein, perfect for breakfast or a snack.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1 cup rolled oats
- 1/2 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup fresh or frozen blueberries
- Pinch of salt
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the cottage cheese, eggs, honey (or maple syrup), and vanilla extract.
- In another bowl, mix the rolled oats, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin liners.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack. Enjoy your delicious muffins!
Notes
For best results, don’t overmix the batter. These muffins freeze well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 40mg
Why You’ll Love This Recipe
What makes these muffins so special is not just their health benefit but the joy they bring to the table. You can almost hear the cheer as the muffins puff up in the oven, becoming golden-brown and enticing. Plus, they’re versatile: perfect as a quick breakfast on the go, a wholesome snack for the kids, or even a light dessert. You’re guaranteed to enjoy every bite, both for the taste and the delightful memories they inspire.
Bringing It All Together
What You’ll Need
- 1 cup cottage cheese
- 2 large eggs
- 1 cup rolled oats
- 1/2 cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup fresh or frozen blueberries
- Pinch of salt
Just look at this list of ingredients! They’re uncomplicated and wholesome, making it easy to whip these muffins up any day of the week. What I love most is the cottage cheese — it adds protein while keeping the muffins rich and satisfying without adding extra butter or oil.
Step-by-Step Directions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the cottage cheese, eggs, honey (or maple syrup), and vanilla extract.
- In another bowl, mix the rolled oats, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin liners.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack. Enjoy your delicious muffins!
In just a few simple steps, you’ll find yourself indulging in these light and fluffy blueberry muffins. They’re best enjoyed warm, with a pat of butter or a drizzle of extra honey.
Nutrition Values
- Serving size: 1 muffin
- Calories: 150
- Protein: 16g
- Carbs: 22g
- Fat: 2g
- Fiber: 3g
Packed with protein and fiber, this recipe keeps you full longer without feeling heavy. It’s the kind of nourishment you can feel good about serving to your family.
Perfect Pairings for This Dish
These High Protein Cottage Cheese Blueberry Muffins are fantastic on their own but can be even more delightful when paired with a few extras. Consider enjoying them with a dollop of Greek yogurt on the side for added creaminess and a sprinkle of cinnamon for a flavor boost. Alternatively, they make a cozy accompaniment to a warm cup of herbal tea or a glass of freshly squeezed orange juice during your brunch catch-up with friends.
They’re also wonderful for meal prep! Preparing a batch at the start of the week ensures you have a healthy breakfast option ready whenever the day gets busy.
Make-Ahead & Storage Tips
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to enjoy them later, these muffins freeze beautifully! Just wrap each muffin in plastic wrap and place them in a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to enjoy, simply take one out, unwrap it, and reheat it in the microwave for about 30 seconds or until warmed through.
Tips for Perfect Results
- Don’t overmix the batter to keep your muffins light and fluffy.
- Use fresh blueberries for bright flavor, but if you only have frozen, they work well too; just fold them in gently.
- Experiment with sweeteners; feel free to adjust the honey or maple syrup based on your taste preference.
- For added texture, consider sprinkling a few oats on top of the muffin batter before baking.
- Check the muffins a couple of minutes before the recommended baking time; ovens can vary, and you don’t want to over-bake them.
Tasty Swaps and Upgrades
Feel like mixing things up? Try substituting cranberries or chopped apples for the blueberries for a different fruit twist. You could also experiment with spices — a dash of cinnamon or nutmeg would add a warm, cozy flavor profile. If you’re in the mood for a savory version, omit the sweeteners and add some finely chopped spinach or grated zucchini for a fun spin!
FAQs
Can I freeze this recipe?
Absolutely! These muffins freeze well for up to three months. Wrap each muffin in plastic wrap and store them in a freezer bag. Just reheat them as needed!
What’s the best substitute for cottage cheese?
You can use ricotta cheese for a similar texture, or Greek yogurt if you’re looking for a different option. Keep in mind that the flavor will change slightly.
How long will this stay fresh?
Stored in an airtight container at room temperature, the muffins will stay fresh for about three days. You can extend their life by refrigerating them or freezing them for future enjoyment!
Can I double the recipe for meal prep?
Definitely! If you’re expecting a crowd or want to ensure you have plenty to enjoy throughout the week, doubling the recipe is an excellent idea. Just adjust your baking time slightly if you’re using multiple pans.
With these High Protein Cottage Cheese Blueberry Muffins, not only will you fill your home with delightful scents, but you’ll also create memories that will last longer than the muffins themselves. Enjoy making and sharing these little bits of joy with your family, they’re bound to become a cherished favorite.