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Protein-Packed Blueberry Cottage Cheese Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 83 reviews
  • Author: admin
  • Prep Time: 0h 10m
  • Cook Time: 0h 25m
  • Total Time: 0h 35m
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

These Protein-Packed Blueberry Cottage Cheese Muffins are a nutritious and delicious snack or breakfast option. Made with wholesome ingredients like rolled oats, cottage cheese, Greek yogurt, and fresh blueberries, they offer a perfect balance of protein, fiber, and natural sweetness. Enhanced with chia seeds and lightly flavored with cinnamon and vanilla, these muffins are moist, fluffy, and bursting with flavor. Ideal for a healthy diet, they are simple to prepare and perfect for meal prep or on-the-go eating.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups rolled oats
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon chia seeds

Wet Ingredients

  • 1/2 cup cottage cheese
  • 1/2 cup Greek yogurt
  • 1 cup blueberries
  • 1/4 cup honey
  • 1/4 cup almond milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
  2. Combine Dry Ingredients: In a large mixing bowl, mix together the rolled oats, baking powder, baking soda, ground cinnamon, and salt. Stir well to distribute all dry ingredients evenly.
  3. Whisk Wet Ingredients: In a separate bowl, whisk the eggs, cottage cheese, Greek yogurt, honey, almond milk, and vanilla extract until the mixture is smooth and combined.
  4. Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients using a spatula or spoon. Mix just until combined, being careful not to overmix to keep the muffins tender.
  5. Add Chia Seeds: Fold the chia seeds into the batter until they are evenly distributed throughout.
  6. Fold in Blueberries: Carefully add the blueberries into the batter, folding them in gently to avoid crushing.
  7. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
  8. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs attached.
  9. Cool Muffins: Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
  10. Store Properly: Store the cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them.

Notes

  • Do not overmix the batter to ensure the muffins remain light and fluffy.
  • Fresh or frozen blueberries can be used; if using frozen, do not thaw to prevent batter from turning purple.
  • These muffins freeze well—wrap individually in plastic wrap before freezing for easy grab-and-go snacks.
  • Almond milk can be substituted with any plant-based or dairy milk according to preference.
  • For a sweeter muffin, add an extra tablespoon of honey or sprinkle some sugar on top before baking.

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Find it online: https://yummymealmaker.com/protein-packed-blueberry-cottage-cheese-muffins-recipe/