Introduction
These high-protein blueberry muffins are a deliciously satisfying way to start your day or fuel your afternoon. By incorporating cottage cheese into the batter, they achieve a wonderfully moist texture and a significant protein boost without a protein powder taste. You’ll love how simple they are to whip up for a nutritious, grab-and-go 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
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large mixing bowl, whisk together the eggs, cottage cheese, coconut sugar, olive oil, milk, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until the mixture is as smooth as possible.
- Add the cinnamon, baking soda, and a pinch of salt to the wet ingredients. Whisk until fully incorporated.
- Gently fold in the spelt or all-purpose flour until just combined. Be careful not to overmix.
- Toss the blueberries in a small amount of extra flour (not included in the main list) to coat them, then gently fold them into the batter.
- Divide the batter evenly among the 12 prepared muffin cups.
- Bake for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Lemon Zest: Add the zest of one lemon to the wet ingredients for a bright, citrusy twist that pairs beautifully with the blueberries.
- Crumb Topping: Before baking, sprinkle the muffin tops with a simple crumb made from a tablespoon of the batter mixed with a little extra sugar and cinnamon.
- 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.
- Double Berry: Replace half of the blueberries with diced strawberries or raspberries for a mixed berry flavor.
Tips for Success
- For a smoother batter, blend the cottage cheese with the wet ingredients in a blender or food processor before mixing.
- Coating the blueberries in a light dusting of flour helps prevent them from sinking to the bottom of the muffins during baking.
- Let the muffins cool completely before storing to prevent condensation from making them soggy.
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 a microwave for 15-20 seconds or in a toaster oven until heated through.
FAQ
Can I use a different type of flour?
Yes, the recipe works with spelt, all-purpose, or whole wheat pastry flour. For a gluten-free version, use a 1:1 gluten-free baking blend.
My cottage cheese is lumpy. Is that okay?
Small lumps are fine and will mostly bake out, but for a completely smooth texture, blend the cottage cheese with the other wet ingredients.
Can I use frozen blueberries?
Yes, but use them frozen directly from the freezer and coat them well in flour to prevent bleeding and sinking.
Why did my muffins not rise much?
This can happen if your baking soda is old and has lost its potency. Always check the expiration date for best results.
Can I make these without sugar?
The sugar is necessary for texture and browning. You can substitute the coconut sugar with a granulated monk fruit or erythritol blend for a sugar-free option, but the texture may be slightly different.
Are these muffins very sweet?
No, they are moderately sweet, making them perfect for breakfast or a snack. You can increase the sugar to 2/3 cup if you prefer a sweeter muffin.