Cottage Cheese Blueberry Muffins (Edit recipe)

Mya Van Beek

13 recipes

This high protein easy and delicious breakfast is healthy and only takes 10 minutes to prep!

10 minutes

22 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	127
Fat:	5 g
Carbohydrates:	12 g
Protein:	11 g
Cholesterol:	9 g
Sodium:	277 mg
Fiber:	1 g
Sugars:	9 g
Calculated per serving.

Serves: 12

Ingredients

1 cup Low-Fat Cottage Cheese
0.5 cup Plain Greek Yogurt
0.25 cup Honey
2 whole Eggs
1 tsp Pure Vanilla Extract
1 cup Almond Flour
0.5 cup Vanilla Protein Powder
1 tsp Baking Powder
0.5 tsp Baking Soda
0.25 tsp Salt
1 cup Frozen Blueberries

Struesel

0.25 cup Almond Flour
2 Tbsp Salted Butter, Cold, cut into small pieces
2 Tbsp Coconut Sugar
0.5 tsp Saigon, Ground Cinnamon

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line a muffin tin with liners and slightly grease the sheet. Preheat oven to 350 degrees.
Blend the cottage cheese, greek yogurt, honey, eggs, and vanilla in a large bowl until smooth.
In a separate bowl, combine the dry ingredient's.
Fold the wet into the dry ingredient's slightly, careful not to overmix.
Fold the blueberries in gently.
Divide the batter in the tins.
In a small bowl, combine the almond flour, coconut sugar, and cinnamon.
Add the cold butter pieces and mash into the mixture with a fork.
Sprinkle the streusel over each muffin evenly.
Bake for 20-25 minutes and cool before serving!