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In a world increasingly focused on health and wellness, the quest for nutritious yet satisfying meals can be a challenge. Many people struggle to find options that are both enjoyable to eat and beneficial for their bodies. Enter the High Protein Blueberry Cottage Cheese Muffins—an answer to this culinary conundrum. These delightful muffins are not only scrumptious but also packed with wholesome ingredients that elevate their nutritional profile, making them an excellent choice for breakfast, snack time, or even a post-workout treat.

High Protein Blueberry Cottage Cheese Muffins

Discover the perfect blend of flavor and nutrition with High Protein Blueberry Cottage Cheese Muffins! These delightful muffins are made with wholesome ingredients like cottage cheese, Greek yogurt, and fresh blueberries, ensuring a satisfying treat packed with protein and fiber. Ideal for breakfast, snacks, or post-workout fuel, this easy recipe not only tastes great but also supports your health goals. Get ready to elevate your baking game and enjoy a nutritious delight!
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Ingredients
  

1 cup cottage cheese (low-fat or full-fat)

1/2 cup Greek yogurt (plain, non-fat or low-fat)

1/2 cup honey or maple syrup (adjust sweetness to taste)

1 teaspoon vanilla extract

2 large eggs

1 cup whole wheat flour (or a gluten-free alternative)

1/2 cup rolled oats

1/4 cup protein powder (vanilla flavor recommended)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon (optional)

1 1/2 cups fresh blueberries (you can also use frozen)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

    Mix Wet Ingredients: In a large mixing bowl, combine the cottage cheese, Greek yogurt, honey (or maple syrup), vanilla extract, and eggs. Whisk until smooth and well blended.

      Combine Dry Ingredients: In a separate bowl, whisk together the whole wheat flour, rolled oats, protein powder, baking powder, baking soda, salt, and cinnamon if using.

        Combine Mixtures: Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

          Fold in Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

            Fill Muffin Tins: Using a spoon or an ice cream scoop, fill each muffin cup about 3/4 full with the batter.

              Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

                Cool: Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.

                  Enjoy: Serve warm or store in an airtight container for up to a week. These muffins are perfect for a quick breakfast or a protein-rich snack!

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 muffins