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Fluffy Cottage Cheese Blueberry Protein Muffins

cottage cheese blueberry protein muffins - featured image
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These muffins are a quick, easy, and healthy breakfast option that combines cottage cheese and blueberries for a fluffy, protein-packed treat perfect for busy mornings.

Ingredients

Scale
  • 1 cup (225 g) cottage cheese, full-fat or low-fat
  • 2 large eggs, room temperature
  • 1/2 cup (about 50 g) vanilla protein powder (whey-based preferred)
  • 1 cup (120 g) whole wheat flour (can substitute almond flour for gluten-free)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons (40 ml) honey or maple syrup
  • 1/2 cup (120 g) Greek yogurt, plain or vanilla
  • 1 cup (150 g) fresh or frozen blueberries
  • 1/4 cup (60 ml) unsweetened almond milk
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with silicone liners or grease it lightly.
  2. Blend the cottage cheese and eggs in a large bowl using a hand mixer on medium speed until smooth and creamy, about 2 minutes.
  3. Add honey, Greek yogurt, and almond milk to the cottage cheese mixture and stir until combined.
  4. In a separate bowl, whisk together whole wheat flour, vanilla protein powder, baking powder, baking soda, and salt.
  5. Gradually fold the dry ingredients into the wet ingredients gently with a spatula until just combined; do not overmix.
  6. Gently fold in the blueberries, folding slowly to avoid breaking them. If using frozen blueberries, toss them in a teaspoon of flour before adding.
  7. Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
  8. Bake for 18-22 minutes until muffins are golden on top and a toothpick inserted in the center comes out clean.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins fluffy. Use room temperature eggs for better blending. Toss frozen blueberries in flour before folding in to prevent sinking. Choose a whey protein powder for best texture and flavor. Muffins can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 3 months. Reheat by microwaving 20-30 seconds or toasting lightly.

Nutrition

Keywords: cottage cheese muffins, blueberry muffins, protein muffins, healthy breakfast, easy muffins, gluten-free option, high protein, quick breakfast

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