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High Protein Cottage Cheese Blueberry Muffins

These delicious muffins are packed with protein and fiber, making them a nutritious option for breakfast or a snack. Perfect for meal prep and easy to make!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese Use low-fat or regular
  • 2 large eggs
  • 1/4 cup honey or maple syrup Adjust sweetness to taste
  • 1/2 cup unsweetened applesauce
Dry Ingredients
  • 1 cup whole wheat flour Can substitute with gluten-free flour
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Fruits
  • 1 cup fresh or frozen blueberries Do not thaw frozen blueberries

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with liners or spray with non-stick spray.
  2. In a large bowl, mix together the cottage cheese, eggs, honey or maple syrup, and applesauce until well combined.
  3. In another bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Gently fold in the blueberries.
  6. Divide the batter among the prepared muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let cool for a few minutes before transferring to a wire rack.

Notes

These muffins can be stored in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. For longer storage, freeze wrapped muffins for up to three months. Adding a teaspoon of cinnamon or vanilla extract can enhance the flavor.