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High-Protein, Moist Blueberry Cottage Cheese Muffins

Three golden-brown blueberry cottage cheese muffins stacked on a white plate, highlighting the burst blueberries.
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Make these soft, moist blueberry cottage cheese muffins. They are packed with protein and use simple ingredients for a wholesome breakfast or snack.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup low-fat cottage cheese
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (any kind)
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, combine the cottage cheese, sugar, applesauce, eggs, vanilla extract, and milk. Mix until just combined. The cottage cheese may remain slightly lumpy; this is fine.
  4. Add the dry ingredients to the wet ingredients. Mix with a spatula until you just combine the batter. Do not overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra protein boost, use whole milk cottage cheese.
  • If using frozen blueberries, do not thaw them before adding them to the batter.
  • These muffins freeze well for easy make-ahead breakfast preparation.

Nutrition

Find it online: https://mistyplate.com/blueberry-cottage-cheese-muffins/