why make this recipe
High Protein Cottage Cheese Blueberry Muffins are a fantastic choice for anyone looking to enjoy a delicious snack while boosting their protein intake. These muffins combine the goodness of cottage cheese and blueberries, making them a perfect breakfast or snack option. They are easy to make, healthy, and packed with flavor. Plus, they are great for meal prep, so you can have a nutritious option ready when you need it!
how to make High Protein Cottage Cheese Blueberry Muffins
Ingredients:
- 1 cup cottage cheese
- 1 cup flour (whole wheat or all-purpose)
- 1/2 cup rolled oats
- 1/2 cup sugar (or sweetener of choice)
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries (fresh or frozen)
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, mix together the cottage cheese, eggs, and milk until smooth.
- In another bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Gently fold in the blueberries and vanilla extract.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
how to serve High Protein Cottage Cheese Blueberry Muffins
These muffins are versatile and can be served warm or at room temperature. They make for a wonderful breakfast when paired with a glass of milk, or you can enjoy them as a nutritious afternoon snack. You can also add a touch of butter or yogurt on top for extra flavor.
how to store High Protein Cottage Cheese Blueberry Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them for up to three months. Just make sure to wrap them well to prevent freezer burn.
tips to make High Protein Cottage Cheese Blueberry Muffins
- Use fresh blueberries if possible, as they add a burst of flavor. If using frozen, do not thaw them before adding to the batter.
- For a sweeter muffin, you can add some cinnamon or nutmeg to the batter.
- To enhance the protein even further, try using Greek yogurt instead of cottage cheese.
variation
If you want to switch things up, consider adding different fruits like raspberries, strawberries, or chopped bananas. You can also replace half of the flour with almond flour for a gluten-free version.
FAQs
1. Can I use low-fat cottage cheese?
Yes, you can use low-fat cottage cheese if you want a lighter version of these muffins.
2. How long do these muffins stay fresh?
They can stay fresh at room temperature for about three days. You can also freeze them for future use.
3. Can I skip the sugar completely?
Yes, if you prefer a no-sugar version, you can replace sugar with a natural sweetener, or reduce the amount to your taste.
High Protein Cottage Cheese Blueberry Muffins
Ingredients
Wet Ingredients
- 1 cup cottage cheese Use low-fat if desired.
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup flour (whole wheat or all-purpose)
- 1/2 cup rolled oats
- 1/2 cup sugar (or sweetener of choice) Adjust to taste.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Fruits
- 1 cup blueberries (fresh or frozen) Do not thaw if using frozen.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, mix together the cottage cheese, eggs, and milk until smooth.
- In another bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Gently fold in the blueberries and vanilla extract.
- Divide the batter evenly among the muffin cups.
Baking
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.