Description

These blueberry muffins combine creamy cottage cheese with fresh blueberries for a soft, protein-packed breakfast or snack. With simple pantry staples and minimal prep, they’re perfect for meal prep and guilt-free indulgence.

Ingredients

Scale

1 cup cottage cheese

1 cup fresh blueberries

1 ½ cups all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp salt

2 large eggs

⅓ cup honey or maple syrup

3 tbsp olive oil or melted butter

1 tsp vanilla extract

¼ cup milk (regular or plant-based)

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

3. In a large bowl, whisk eggs, honey, milk, vanilla, and oil. Stir in cottage cheese until smooth.

4. Fold dry ingredients into wet until just combined.

5. Gently fold in blueberries.

6. Divide batter evenly among muffin cups, filling each about ¾ full.

7. Bake 18–22 minutes until tops are golden and a toothpick comes out with moist crumbs.

8. Cool in pan for 5 minutes, then transfer to a rack to cool completely.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 200
Sodium: 150
Fat: 7
Carbohydrates: 24
Protein: 9