Description
Delightful, fluffy muffins packed with protein from cottage cheese and bursting with juicy blueberries. A perfect guilt-free treat for breakfast or snack time!
Ingredients
Scale
- 1 cup cottage cheese
- 2 large eggs
- 1/4 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1–2 cups fresh or frozen blueberries
- Optional: 1/2 teaspoon cinnamon or lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or non-stick spray.
- Mix the wet ingredients in a large bowl: cottage cheese, eggs, maple syrup, and vanilla until well-combined.
- Combine the dry ingredients in another bowl: whole wheat flour, baking powder, baking soda, and salt. Add cinnamon or lemon zest if desired.
- Bring it all together by gradually adding the dry mixture to the wet ingredients, folding gently.
- Fold in the blueberries, ensuring they are evenly distributed.
- Scoop the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for about 20-25 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes in the tin before transferring to a wire rack.
Notes
For a vegan version, substitute eggs with flax eggs and cottage cheese with dairy-free yogurt. These muffins are also great with added nuts or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 200mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: muffins, blueberry muffins, cottage cheese recipes, healthy desserts, protein muffins