Blueberry Cottage Cheese Muffins | Protein Meal Prep Recipe

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.

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In another bowl, combine the sugar, cottage cheese, eggs, vanilla extract, and milk until smooth.

Fold the wet ingredients into the dry ingredients until just combined; do not overmix.

Gently fold in the blueberries and lemon zest.

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Melt the butter and drizzle over the batter in each cup for added richness.

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack.

Serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens