Soft, fluffy, and packed with juicy blueberries, these cottage cheese muffins are a healthy high-protein treat perfect for breakfast, snacks, or meal prep. The cottage cheese keeps them moist while adding a boost of protein, so you get a lightly sweet, satisfying bite without the sugar crash.
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Ingredients:
- 1 cup cottage cheese
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour (or whole wheat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries (or frozen, not thawed)
- 1/4 cup melted butter or coconut oil
What You’ll Need
A muffin tin with liners makes cleanup easy, and a blender or food processor helps smooth out the cottage cheese for the best texture.
Directions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a blender or food processor, blend the cottage cheese until smooth.
- In a large bowl, whisk together the blended cottage cheese, eggs, honey, melted butter, and vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined — don’t overmix.
- Fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes before removing from the tin.
Notes: Store in an airtight container for up to 4 days, or freeze for up to 3 months