Print

Ultra Moist High-Protein Blueberry Cottage Cheese Muffins (Easy Breakfast Prep)

A single, perfectly baked blueberry cottage cheese muffin with a golden top and visible blueberries, resting on a small white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these incredibly moist and fluffy blueberry cottage cheese muffins. They are packed with protein, making them a perfect, guilt-free choice for a healthy breakfast or meal prep snack.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. If your cottage cheese is not smooth, blend it in a food processor or blender until completely creamy.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
  4. In a separate medium bowl, combine the blended cottage cheese, sugar, applesauce, egg, vanilla extract, and milk. Whisk until just combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the smoothest texture, ensure you blend the cottage cheese until it has the consistency of thick yogurt.
  • If you want a sweeter top, sprinkle a small amount of coarse sugar over the batter before baking.
  • These protein packed breakfast muffins store well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition

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