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High-Protein, Moist Blueberry Cottage Cheese Muffins

Close-up of moist blueberry cottage cheese muffins cooling on a wire rack, one is broken open showing the purple berry interior.
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Create soft, fluffy blueberry cottage cheese muffins that are packed with protein. This simple recipe uses accessible ingredients for an easy, wholesome breakfast or snack perfect for meal prep.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup low-fat cottage cheese, small curd
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup unsweetened applesauce or melted coconut oil
  • 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 powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, combine the cottage cheese, sugar, egg, applesauce (or oil), and vanilla extract. Mix until just combined.
  4. Pour the milk into the cottage cheese mixture and stir briefly.
  5. Add the dry ingredients to the wet ingredients. Mix with a spatula only until the flour streaks disappear. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough muffins.
  6. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin 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 moistest texture, ensure you use small curd cottage cheese. If you only have large curd, pulse it briefly in a food processor first.
  • If you want a sweeter muffin, you can increase the sugar to 2/3 cup, but the current amount balances the tanginess of the cottage cheese well.
  • These blueberry cottage cheese muffins freeze well. Cool them completely, place them in a freezer-safe bag, and freeze for up to three months. Thaw overnight on the counter for a quick breakfast.

Nutrition

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