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High-Protein Blueberry Cottage Cheese Blender Muffins

Three golden-brown blueberry cottage cheese muffins with bursting purple berries on a speckled white plate.
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Make these moist, high-protein blueberry cottage cheese muffins using a blender for easy preparation. They are perfect for a healthy breakfast or meal prep snack.

Ingredients

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  • 1 cup rolled oats
  • 1 cup low-fat cottage cheese
  • 2 large eggs
  • 1/2 cup milk (any kind)
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • Cooking spray or paper liners

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Place the rolled oats, cottage cheese, eggs, milk, maple syrup, and vanilla extract into a blender. Blend until the mixture is smooth. This creates the base for your moist cottage cheese baked goods.
  3. Add the baking powder, baking soda, and salt to the blender. Pulse a few times just to combine the dry ingredients into the wet mixture. Do not overmix.
  4. Gently fold in the blueberries using a spatula. If using frozen blueberries, do not thaw them first.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. These are great for make ahead breakfast ideas.

Notes

  • For a chocolate version, substitute 1/4 cup of the oats with unsweetened cocoa powder and add 1/4 cup chocolate chips.
  • These protein packed snacks freeze well. Cool completely, then store in a freezer-safe bag for up to three months.
  • If you prefer a sweeter muffin, add 1/4 cup mashed ripe banana to the blender mixture.

Nutrition

Find it online: https://hearthbite.com/cottage-cheese-muffins-high-protein-blueberry/