Description
These high-protein, low-sugar muffins are filled with juicy blueberries and made with cottage cheese for a satisfying breakfast or snack.
Ingredients
Wet Ingredients
- 1 cup Cottage cheese (2% or full-fat)
- 2 large Eggs (Room temperature preferred)
- 1/2 cup Milk of choice (dairy or unsweetened almond milk)
- 1 teaspoon Vanilla extract
- 1/4 cup Maple syrup (or low sugar sweetener)
- 2 tablespoons Oil or melted butter (For moisture)
Dry Ingredients
- 1 1/2 cups All-purpose or whole wheat flour (Can substitute with gluten-free flour blend)
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt (Essential for enhancing flavor)
- 1/2 teaspoon Cinnamon (Optional, but recommended)
- 1 cup Blueberries (fresh or frozen) (If using frozen, toss with flour to avoid sinking)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line or lightly grease a muffin tin.
- In a large bowl, mix together the wet ingredients: cottage cheese, eggs, milk, vanilla, sweetener, and oil.
- In a separate bowl, combine the dry ingredients: flour, baking powder, salt, and cinnamon.
- Gently fold the dry mixture into the wet mixture until just combined. The batter should be a little lumpy.
- Fold in the blueberries gently.
Baking
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18 to 22 minutes, or until the tops spring back when lightly touched and a toothpick inserted comes out mostly clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
These muffins are meal prep friendly and can be stored at room temperature for 2 days or in the refrigerator for 4-5 days. They freeze well, best within 2 months. Reheat in the microwave for 15-20 seconds or in a toaster oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Cuisine: American