Cottage Cheese Blueberry Muffins (high protein)

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Introduction

These muffins are a game-changer for a protein-packed breakfast or snack, offering a deliciously moist texture with bursts of sweet blueberries. They cleverly use cottage cheese to add a significant protein boost while keeping the crumb tender. You won’t believe something this nutritious can also taste like a treat.

Prep & Cook Time

Prep Time: 8 minutes

Cook Time: 30 minutes

Total Time: 38 minutes

Servings: 12 muffins

Ingredients

• 2 eggs
• 1 cup cottage cheese (I used full fat but I think 2% would also work)
• 1/2 cup coconut sugar (can sub any granulated sugar)
• 1/4 cup olive oil (such as kosterina, use code avocadoskillet for 20% off)
• 1/4 cup milk
• 1 1/2 teaspoons vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 teaspoon cinnamon
• 1 1/2 teaspoons baking soda
• pinch salt
• 1 1/2 cups spelt or all purpose flour
• 1 cup blueberries coated in flour*

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk the eggs vigorously until well beaten.
3. Add the cottage cheese, coconut sugar, olive oil, milk, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) to the eggs. Mix until the batter is relatively smooth, though some small cottage cheese curds may remain.
4. Sprinkle the cinnamon, baking soda, and salt over the wet ingredients and mix to combine.
5. Gently fold in the spelt or all-purpose flour until just incorporated. Be careful not to overmix.
6. Finally, gently fold in the blueberries that have been coated in a little extra flour.*
7. Divide the batter evenly among the 12 prepared muffin cups.
8. Bake for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations

1. Lemon Zest: Add the zest of one lemon to the wet ingredients for a bright, citrusy twist that pairs beautifully with the blueberries.
2. Crumb Topping: Before baking, sprinkle the tops with a simple crumb mixture made from a tablespoon of the batter mixed with a dash of cinnamon and coconut sugar.
3. Mini Muffins: Pour the batter into a mini muffin tin and reduce the baking time to about 12-15 minutes for a perfect bite-sized snack.
4. Muffin Tops: For that beloved crispy edge, spread the batter into a greased muffin top pan and bake for 12-15 minutes.

Tips for Success

1. *Coating the blueberries* in a light dusting of flour (from your measured flour amount) helps prevent them from sinking to the bottom of the muffins during baking.
2. For the most even bake and domed tops, ensure your oven is fully preheated before putting the muffins in.
3. If using paper liners, a quick spray of cooking oil inside them will ensure the muffins don’t stick.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 5-10 minutes until heated through.

FAQ

Can I use a different type of flour?

Yes, while spelt or all-purpose flour are recommended, whole wheat pastry flour is a great 1:1 substitute that adds more fiber.

Why did my muffins turn out gummy?

This is usually from overmixing the batter after adding the flour, which develops the gluten. Gently fold the ingredients together until just combined.

Can I use frozen blueberries?

Yes, but use them straight from the freezer and toss them in flour just before folding in. Be aware they may bleed color slightly into the batter.

Is the cottage cheese taste noticeable?

No, it bakes into a wonderfully moist texture and adds a tangy richness similar to buttermilk, without a distinct “cottage cheese” flavor.

Can I make this recipe without sugar?

The sugar is needed for structure and browning. For a lower-sugar option, you could try a monk fruit/allulose blend meant for baking, but the texture may change slightly.

My baking soda is old. Will it still work?

To ensure your muffins rise properly, test your baking soda by adding a pinch to vinegar. If it doesn’t fizz vigorously, it’s time to replace it.