Blueberry Cottage Cheese Muffins | Delicious Protein Snack!

cottage cheese

🥗Healthier: Greek yogurt

💰Cheaper: silken tofu

Greek yogurt adds creaminess with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, water is a cost-effective substitute.

Start by adding the wet ingredients: 1 cup of cottage cheese, 2/3 cup of cane sugar, 1/4 cup of light olive oil, 2 eggs, 2 tsps of vanilla extract, and 1/2 tsp of almond extract into a bowl.

Whisk the wet ingredients together until combined.

In another bowl, combine 1 cup of oat flour, 1 cup of gluten-free flour, 2 tsps of baking powder, and 1/2 tsp of salt. Whisk this mixture until smooth.

Add the dry ingredients to the wet ingredients and mix until just combined, creating a thick batter.

Stir in 1 cup of frozen blueberries into the batter.

Line a muffin pan with paper liners and lightly spray them to prevent sticking.

Scoop about 1/3 cup of batter into each muffin cup.

Top each muffin with about 4 extra blueberries for added flavor and aesthetics.

Sprinkle a little turbinado sugar on top of each muffin for texture and sparkle.

Preheat the oven to 425°F (218°C) and bake the muffins for 5 minutes.

After 5 minutes, reduce the oven temperature to 350°F (177°C) and bake for an additional 15 to 17 minutes until lightly golden on top.

Let the muffins cool in the pan for a few minutes before removing them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens