Description
These light and sweet cottage cheese blueberry muffins are packed with protein and bursting with berry flavor. They’re perfect for breakfast, snacks, or pre/post-workout energy — and made with wholesome ingredients that support a balanced lifestyle.
Ingredients
1 cup whole wheat flour
½ cup rolled oats
1 ½ tsp baking powder
1 cup cottage cheese
2 large eggs
¼ cup honey or maple syrup
1 tsp vanilla extract
1 cup fresh or frozen blueberries
Pinch of salt
Instructions
1. Preheat oven to 350°F (180°C). Grease a muffin tin or line with paper liners.
2. In a large bowl, mix flour, oats, baking powder, and salt.
3. In a blender or food processor, combine cottage cheese, eggs, honey, and vanilla until smooth.
4. Pour wet mixture into dry ingredients. Stir gently to combine.
5. Fold in blueberries. If using frozen, coat with a bit of flour to prevent sinking.
6. Divide batter into muffin cups (makes 10–12).
7. Bake for 18–22 minutes or until golden and a toothpick comes out clean.
8. Cool for 5 minutes, then transfer to a rack. Enjoy warm or store for later.
Notes
Swap blueberries for raspberries or diced apples for variation.
Make them gluten-free with oat or almond flour blends.
Great for freezing — reheat for a quick, energizing breakfast on the go.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 5g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
Keywords: cottage cheese muffins, blueberry muffins, high protein breakfast, healthy snack, muffins with oats