High Protein Cottage Cheese Blueberry Muffins
Delicious and nutritious muffins made with cottage cheese and blueberries, perfect for snacks or breakfast.
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.
Notes
These muffins can be served warm or at room temperature. For added flavor, top with butter or yogurt. Store in an airtight container for up to three days, or freeze for up to three months.