Blueberry Cottage Cheese Protein Muffins

• 40 min total
• 15 min hands-on
• Serves 6
• 350 kcal
• 14 g protein

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Ingredients

• 1½ cups cottage cheese
• ½ cup Greek yogurt
• 2 eggs
• ⅓ cup maple syrup
• 3 tbsp vegetable oil, plus a little for greasing
• 1 tsp vanilla extract
• 1 lemon, zest only
• 2 tsp baking powder
• ½ tsp baking soda
• 1¾ cups all-purpose flour
• 1¼ cups blueberries, fresh or frozen (don’t thaw)
• salt

Method

1. Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease it well with oil.
2. In a large bowl, whisk the cottage cheese, Greek yogurt, eggs, maple syrup, oil, vanilla extract and the zest of the lemon until well combined. Small curds are fine; they melt into the crumb.
3. Sprinkle the baking powder, baking soda and ½ tsp salt over the top and whisk them in, then fold in the flour just until no dry streaks remain. Gently fold in the blueberries.
4. Divide among the muffin cups (they’ll be full) and bake 20–24 minutes, until golden and domed and a toothpick poked into the center comes out clean.
5. Cool in the pan 5 minutes, then on a rack. Two muffins make a serving.

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