Blueberry Cottage Cheese Muffins
These Blueberry Cottage Cheese Muffins are soft, moist and higher in protein. The best meal prep breakfast and snack for grab-and-go!
Equipment
- muffin tray
- blender
- mixing bowl
- spatula
Ingredients
- ¼ cup milk
- 1 cup cottage cheese 1%
- 2 pieces eggs
- 2 tablespoon olive oil can be replaced with melted butter
- ½ cup honey
- 1 teaspoon vanilla extract
- 1.5 cups all purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup blueberries tossed in flour
Instructions
- Preheat the oven to 400F and prepare a 12-cavity muffin tray.
- To a blender add milk, cottage cheese, eggs, olive oil, honey and vanilla extract. Blend until smooth.
- To a separate large bowl whisk together flour, cinnamon, salt, baking powder and baking soda.
- Slowly whisk the blended wet ingredients into the dry. Fold in the blueberries using a spatula until just combined. Be careful not to overmix.
- Divide the batter amongst the 12 muffin cavities. If there is any remaining batter, divide it amongst the cups. Bake for about 10 minutes at 400℉, before reducing the temperature to 350℉ and baking for another 10-12 minutes or until a toothpick inserted into the center of the largest muffin comes out clean.
- Allow to cool before enjoying.
Notes
We start at a temperature of 400F to help the muffins RISE, I find cottage cheese weighs down the batter slightly so to avoid concave muffins this step is crucial! I like to toss my blueberries in about 2 tablespoon of flour prior to adding them to the batter. This just helps ensure they don't all sink to the bottom of the muffins.
Nutrition
Serving: 1muffinCalories: 166kcalCarbohydrates: 28gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 31mgSodium: 236mgPotassium: 81mgFiber: 1gSugar: 15gVitamin A: 88IUVitamin C: 2mgCalcium: 70mgIron: 1mg
Tried this recipe?Let us know how it was!