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Moist High-Protein Blueberry Cottage Cheese Muffins

Close-up of a golden, moist blueberry cottage cheese muffin studded with dark blueberries on a light plate.
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Make these easy, high-protein blueberry muffins using cottage cheese for a moist texture. They are perfect for a healthy breakfast or meal prep snack.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup low-fat cottage cheese
  • 1/4 cup unsweetened applesauce
  • 1/4 cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 6-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, combine the cottage cheese, applesauce, maple syrup, egg, and vanilla extract. Mix until smooth. You can use an immersion blender for a smoother texture if desired.
  4. Add the dry ingredients to the wet ingredients. Mix gently until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an even higher protein boost, substitute half the flour with oat flour.
  • If using frozen blueberries, do not thaw them before adding them to the batter.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Find it online: https://savorsensations.com/blueberry-cottage-cheese-muffins/