Blueberry Cottage Cheese Muffins

Looking for a high-protein, deliciously moist muffin that’s naturally sweetened and packed with juicy blueberries? These Blueberry Cottage Cheese Muffins are the perfect grab-and-go breakfast or snack! The cottage cheese adds extra protein and creaminess, making these muffins both nutritious and satisfying.

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Why You’ll Love This Recipe

• Protein-Packed: Thanks to cottage cheese and eggs, these muffins keep you full longer.
• Naturally Sweetened: Made with honey or maple syrup instead of refined sugar.
• Moist & Tender: Cottage cheese gives them a rich, soft texture.
• Quick & Easy: Ready in just 30 minutes with simple ingredients.

Ingredients You’ll Need

Dry Ingredients:

• 1 ½ cups oat flour (or whole wheat flour)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt

Wet Ingredients:

• ¾ cup cottage cheese
• ⅓ cup honey or maple syrup
• 2 eggs
• ¼ cup melted coconut oil (or butter)
• 1 tsp vanilla extract
• ½ cup unsweetened almond milk (or milk of choice)

Add-ins:

• ¾ cup fresh or frozen blueberries
• 1 tbsp oat flour (for coating blueberries, prevents sinking)

Tools You’ll Need

• Mixing bowls
• Whisk or electric mixer
• Muffin tin
• Muffin liners or nonstick spray

How to Make Blueberry Cottage Cheese Muffins

Step 1: Prep the Batter

1. Preheat the oven to 350°F (175°C) and line a muffin tin with liners or spray with nonstick spray.
2. In a large bowl, whisk together oat flour, baking powder, baking soda, cinnamon, and salt.

Step 2: Mix Wet Ingredients

3. In another bowl, blend cottage cheese, honey (or maple syrup), eggs, coconut oil, vanilla extract, and milk until smooth.

Step 3: Combine Wet & Dry Ingredients

4. Gradually mix the wet ingredients into the dry ingredients, stirring until just combined (do not overmix).

Step 4: Fold in the Blueberries

5. Toss blueberries with 1 tbsp of oat flour to prevent them from sinking. Gently fold them into the batter.

Step 5: Bake the Muffins

6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Enjoy

8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

What to Serve with These Muffins

• A spread of almond butter or cream cheese
• A side of Greek yogurt for extra protein
• A warm cup of coffee or herbal tea

Tips for the Best Muffins

• For Extra Moisture: Add 1 mashed banana to the batter.
• Make Them Gluten-Free: Use certified gluten-free oat flour.
• For a Crunchy Top: Sprinkle raw sugar or oats on top before baking.
• Don’t Overmix: Stir gently to keep the muffins light and fluffy.

Storing & Reheating

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze for up to 2 months. Thaw at room temperature or microwave for 15 seconds.
• Reheat: Warm in the oven at 300°F (150°C) for 5 minutes.

Frequently Asked Questions

Can I use Greek yogurt instead of cottage cheese?
Yes! Swap an equal amount of Greek yogurt for a similar texture and protein boost.

Can I use frozen blueberries?
Yes! No need to thaw—just toss them in flour and add them straight to the batter.

Can I make this dairy-free?
Yes! Use a dairy-free cottage cheese alternative or extra mashed banana.

Conclusion

These Blueberry Cottage Cheese Muffins are the perfect balance of nutritious, protein-packed, and naturally sweetened goodness. Whether for breakfast or a snack, they’re an easy and wholesome treat you’ll love!

Don’t forget to leave a review and share your baking photos online!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American

Nutritional Information (Per Muffin):
Calories: 160 | Protein: 7g | Carbohydrates: 22g | Fat: 6g | Fiber: 2g | Sugar: 8g

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