Blueberry Cottage Cheese Muffins
These blueberry cottage cheese muffins are moist, fluffy, protein-packed, and so easy to make right in the blender. They’re kid-friendly and make the perfect grab-and-go breakfast or snack!
Servings: 12
Equipment
Ingredients
- 2 large eggs at room temperature
- 1 cup full fat cottage cheese I used Good Culture
- ½ cup maple syrup
- ¼ cup melted coconut oil or avocado oil
- 1 teaspoon vanilla extract
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ⅓ heaping cup fresh blueberries plus more for topping
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with silicone liners and spray with cooking spray.
- Combine all the ingredients, except for the blueberries in a blender and blend until smooth.
- Add blueberries to the batter and stir to distribute evenly.
- Pour or scoop (using a ¼ cup) the batter into the lined muffin cups and top with additional blueberries.
- Bake for 16-18 minutes or until the tops are slightly golden and a toothpick comes out mostly clean.
- Let cool for a few minutes in the muffin tray and then remove and let cool completely on a wire cooling rack.
Notes
- Storage: Store muffins in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave for 20–30 seconds from the fridge or 1 minute from frozen—or enjoy them cold!
- Dairy-free option: I haven’t tested this with dairy-free cottage cheese or yogurt alternatives yet, but you’re welcome to experiment! You could also try my coconut flour muffins or vegan blueberry muffins for a tasty dairy free treat.
Nutrition
Serving: 1 muffin | Calories: 169kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 1g | Cholesterol: 38mg | Sodium: 259mg | Potassium: 104mg | Fiber: 2g | Sugar: 9g