Fluffy Blueberry Cottage Cheese Muffins: High-Protein Breakfast Treat
By Isabella Quinn
Servings
4
These fluffy blueberry cottage cheese muffins are a tasty and moist breakfast option that includes cottage cheese flavor. This recipe is simple and uses basic ingredients. Fresh or frozen blueberries can be used in the muffins for added nutrition and taste. These muffins make a convenient breakfast or snack during the week. They can be eaten right away after baking or saved for later meals.
Ingredients
- •1 cup cottage cheese (small-curd, blended until smooth)
- •2 large eggs (room temperature)
- •1 cup maple syrup (pure)
- •1 teaspoon vanilla extract (high-quality)
- •1 cup all-purpose flour
- •2 teaspoons baking powder (fresh)
- •1 pinch salt
- •1 cup blueberries (fresh or frozen)
- •1 teaspoon lemon zest (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- 2
Blend the cottage cheese in a blender until completely smooth.
- 3
In a large bowl, whisk together the blended cottage cheese, eggs, maple syrup, and vanilla extract until well combined.
- 4
In a separate bowl, whisk together the flour, baking powder, and salt, adding lemon zest if using.
- 5
Pour the dry ingredients into the wet ingredients and gently fold together using a spatula.
- 6
Carefully fold in the blueberries, tossing frozen ones in a teaspoon of flour first to prevent sinking.
- 7
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- 8
Bake for 18-22 minutes until the tops are golden and a toothpick comes out clean.
- 9
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
