Cottage Cheese Blueberry Muffins
These high-protein muffins are moist, tender, and filled with juicy blueberries, making them a perfect grab-and-go breakfast option that keeps you full until lunch.
Ingredients
Wet Ingredients
- 1 cup cottage cheese Use small-curd cottage cheese for a smoother texture if desired.
- 2 large eggs Use room temperature for better emulsification.
- 1/2 cup milk Room temperature preferred.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour Sift before measuring for lighter muffins.
- 1/2 cup rolled oats Use old-fashioned rolled oats for better texture.
- 1/2 cup sugar Or a sugar substitute with cup-for-cup conversion.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup fresh or frozen blueberries Toss frozen blueberries in flour to prevent sinking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease each cup lightly.
- In a mixing bowl, combine cottage cheese, eggs, milk, and vanilla extract. Whisk until fairly smooth with small curds being acceptable.
- In another bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and fold gently until just combined.
- Fold in the blueberries gently.
- Fill muffin cups about 2/3 full with batter and bake for 18-20 minutes until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container with a paper towel for up to 5 days in the fridge or freeze for up to 3 months.