Description
Make high-protein blueberry muffins with cottage cheese. This recipe offers a healthy and delicious breakfast or snack option.
Ingredients
Scale
- ¼ cup (57g) butter, melted
- ½ cup (100g) sugar or sugar substitute
- ½ tsp vanilla extract
- ¼ cup (60g) milk (dairy or plant-based)
- 2 large eggs (100g)
- 1 cup (225g) plain whole milk cottage cheese (Good Culture or Nancy’s brand recommended)
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 1 cup (150g) frozen blueberries
Instructions
- Preheat oven to 350°F (175°C). Spray a 12-cup muffin tin with baking spray, or use muffin liners and spray those too.
- In a large bowl, whisk together melted butter, sugar, and vanilla until combined. Add milk and eggs, whisking until smooth. Add cottage cheese and whisk until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and gently fold until just combined. Don’t overmix.
- Fold in the frozen blueberries (no need to thaw them first).
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 15 minutes, or until tops are golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Use Good Culture or Nancy’s cottage cheese for best results. Strain other brands to remove excess liquid.
- Gluten-free 1-to-1 flour works as a direct replacement for all-purpose flour. Do not use almond flour.
- Store covered at room temperature for up to 3 days, or freeze for up to 3 months.
- Wrap individually to freeze for a quick breakfast.
Nutrition
- Serving Size: 1 muffin
- Calories: Approximately 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 40mg