How to Make COTTAGE CHEESE BLUEBERRY MUFFINS | Healthy, High Protein & Low Calorie

cottage cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt adds protein while reducing calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a slight coconut flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and a unique flavor.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are often less expensive and just as nutritious.

Preheat oven to 350°F (180°C) and prepare a muffin mold with muffin liners. Make sure you grease the liners to prevent the cupcakes from sticking.

Add cottage cheese to a high speed blender or food processor and blend until smooth.

In a large bowl, mash the banana then combine with blended cottage cheese, egg, maple syrup, vanilla extract and a pinch of salt. Stir well until you get a smooth mixture.

Add into the wet mixture oat flour, almond flour (or more oat flour/protein powder) and baking powder. Stir the ingredients together while pouring in the milk gradually. Start with 1 tablespoon and add slightly more if needed.

Wash the blueberries, then (optionally) add them to a bowl and toss them with ½ tablespoon of flour. Fold through the blueberries, being careful not to smash them.

Fill ⅔ of each muffin liner with the batter and bake in hot oven for 20 to 25 minutes. Make sure you do not overbake the muffins. They are ready when a toothpick inserted into the center comes out clean.

Remove your blueberry muffins from the oven and let cool over a baking rack for about 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens