I discovered these high protein cottage cheese blueberry muffins and they are perfect for busy mornings. I love how cottage cheese blends with sweet honey and fresh blueberries into a flavorful, nutritious treat. Ideal for breakfast or dessert, they prove that wholesome food can be delicious and easy to make.

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I love making these Blueberry Cottage Cheese Muffins because theyre a quick and healthy way to start the day. I begin with a cup of full fat cottage cheese, two large eggs, and 1/3 cup of honey, which gives the muffins a nice, natural sweetness.

I also add one teaspoon of vanilla extract to give it a subtle flavor kick. Next, I mix one cup of whole wheat flour with 1/2 cup of oat flour, then stir in one teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon salt to help everything rise properly.

I pour in 1/2 cup of milk (or unsweetened almond milk if i prefer) and fold in fresh blueberries. Sometimes i add the zest of one lemon for an extra burst of flavor.

These muffins arent just yummy, theyre a good source of protein too, making them an ideal high protein breakfast or snack.

Why I Like this Recipe

I love this recipe because:
1. I get a great high-protein boost in the morning which keeps me full all day.
2. The mix of cottage cheese with blueberries and even a little lemon zest really makes my taste buds dance.
3. It’s super easy and quick to whip up, so I can make it even when I’m in a rush.
4. I enjoy that I can make them ahead of time, which is a lifesaver on busy days.

Here’s how I usually make these muffins:

First i preheat my oven to 375°F and either line a muffin pan with paper liners or grease it lightly. Then, in a big bowl, I whisk together 1 cup of full-fat cottage cheese, 2 large eggs, 1/3 cup of honey, and 1 teaspoon of vanilla extract until the mixture gets nice and smooth.

In another bowl, i mix 1 cup whole wheat flour, 1/2 cup oat flour (you can blend rolled oats if you dont have oat flour), 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. If im in the mood for something extra, i add the zest of one lemon with these dry ingredients.

Next i slowly add my dry mix to the wet mixture and stir it just until it’s combined; i dont overmix because that might make the muffins tough. Then, i pour in 1/2 cup of milk (or unsweetened almond milk if i prefer) and mix a little more so it gets a good batter consistency. I gently fold in 1 cup fresh blueberries making sure they are evenly spread though the batter.

After that, i scoop the batter into my prepared pan filling each cup about 2/3 full. I bake them for about 20-25 minutes, or until they turn a light golden color and a toothpick inserted in the center comes out clean. Once done, i let the muffins cool in the pan for a few minutes before transferring them to a cooling rack.

These high protein cottage cheese blueberry muffins are ready in about 30 minutes and they are perfect for meal prep or even a quick dessert. I usually enjoy them warm but they taste great at room temperature too, making them a really flexible breakfast or snack option.

Ingredients

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Full fat cottage cheese adds creamy texture, protein, and moisture for a healthier muffin.
Eggs provide essential protein, bind ingredients together and add richness to each bite.
Honey naturally sweetens muffins, offering carbs and subtle flavor without refined sugars.
Whole wheat flour supplies fiber, complex carbohydrates and a nutritious, hearty base for muffins.
Blueberries add natural sweetness, antioxidants, vitamins and a burst of fruity flavor in each bite.
Lemon zest brightens flavor with citrus notes, lifting the overall taste of muffins.

Ingredient Quantities

1 cup cottage cheese (full fat is best)

2 large eggs

1/3 cup honey

1 teaspoon vanilla extract

1 cup whole wheat flour

1/2 cup oat flour (you can blend rolled oats if you dont have oat flour)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup milk (or unsweetened almond milk if you prefer)

1 cup fresh blueberries

Optional: zest of 1 lemon for extra flavor

How to Make this

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1. Preheat your oven to 375°F and line a muffin pan with paper liners or grease it lightly.

2. In a large bowl, whisk together the cottage cheese, eggs, honey, and vanilla extract until smooth.

3. In another bowl, mix the whole wheat flour, oat flour, baking powder, baking soda, and salt. If you decided to use the lemon zest, add it here too.

4. Slowly add the dry ingredients to the wet mixture and stir until just combined – don’t overmix or the muffins might come out tough.

5. Pour in the milk and mix a little more to get a good batter consistency.

6. Gently fold in the fresh blueberries making sure they are evenly distributed throughout the batter.

7. Scoop the batter into your cup or muffin pan, filling each cup about 2/3 full.

8. Bake in the preheated oven for about 20-25 minutes or until the muffins turn a light golden color and a toothpick inserted in the center comes out clean.

9. Remove the muffins from the oven and let them cool in the pan for a few minutes, then transfer them to a cooling rack.

10. Enjoy these high protein, delicious muffins warm or let them cool completely for a perfect on-the-go breakfast or a healthy dessert treat.

Equipment Needed

1. Oven
2. Muffin pan with paper liners or a means to grease it
3. Two mixing bowls (one for wet ingredients and one for dry ingredients)
4. Whisk to blend the wet ingredients
5. Measuring cups and spoons for accuracy
6. Spatula for folding in the blueberries
7. Cooling rack to let the muffins cool
8. Toothpick for testing doneness
9. Optional: A citrus zester for the lemon zest

FAQ

What can I substitute for oat flour?

You can just blend rolled oats in a food processor to create your own oat flour if you dont have it.

Can I use another type of milk?

Sure you can use unsweetened almond milk or any other milk you like, it might change the flavor a bit though.

Why is full fat cottage cheese recommended?

Full fat cottage cheese gives you a richer texture and taste in these muffins compared to low fat or nonfat versions.

How do I prevent the muffins from being too dry?

Make sure not to over bake these muffins and check them a few minutes before the recommended time, every oven is different.

Can I prepare the batter ahead of time?

Yes you can mix the ingredients the night before and store it in the fridge but give it a good stir before baking.

Blueberry Cottage Cheese Muffins Recipe Substitutions and Variations

If you don’t have cottage cheese, you can use ricotta or Greek yogurt instead
You can swap whole wheat flour for all-purpose flour; the texture might change slightly
Instead of honey, try maple syrup or agave nectar for a different sweet flavor
If you’re out of oat flour, you can blend rolled oats into a fine powder or use almond flour
If you don’t have regular milk, any plant-based milk like soy or almond will do

Pro Tips

1. Don’t overmix the batter once you add the flour because a few lumps are ok and they help keep your muffins from being too tough.
2. When you add the blueberries be very gentle so they dont crush and bleed into the mix, this keeps little pockets of berry goodness in every bite.
3. For smoother batter try letting your cottage cheese sit at room temperature a bit and whisk it well with the eggs and honey; this helps everything blend better.
4. If you want to get fancy, you can toss in a pinch of cinnamon or nutmeg with the lemon zest for a nice extra kick of flavor.