Snackers Unite - Protein Packed Blueberry Muffins

A muffin filled with sweet blueberries and a whole lot of protein-packed goodness.

Let me start off with transparency. I am not a good cook, or good at following recipes that require precise measurements. I prefer tossing in my own adaptations and keeping my fingers crossed that my baking works out. Everything I make has to be easy, delicous and somewhat healthy. These protein filled blueberry muffins are light, fluffy and delicious! Worth every minute in the kitchen preparing them.

These muffins were inspired by Slimming Violet, and she provides many other protein based muffins and recipes.

I love sweet, but not too sweet and I work hard to get a protein boost, with protein being all the rage these days. These muffins accomplish both. They’re soft, berry-studded, and packed with cottage cheese for an extra protein boost. Perfect for breakfast, snack time, or for sneaking into your carry-on on a getaway.

Ingredients (makes about 12 muffins)

• 1½ cups all-purpose flour

• ¾ cup coconut sugar (or your favorite unrefined sweetener)

• 2 eggs

• 1 cup cottage cheese (full-fat if you like richness)

• ¼ cup coconut oil (or avocado oil, light olive oil, or melted butter)

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp cinnamon

• 1 cup fresh blueberries (or frozen, no need to thaw)

Instructions (One Bowl, No Fuss)

1. Preheat the oven to 350°F (180°C). Line a muffin tin with paper liners.

2. In a large bowl, whisk together the sugar, oil, eggs, and cottage cheese until smooth.

3. Add the dry ingredients — flour, baking powder, baking soda, cinnamon — and stir gently. Don’t overmix.

4. Fold in the blueberries, carefully, so they stay whole and juicy.

5. Divide the batter into the muffin cups. If you’re feeling extra, drop a few blueberries on top.

6. Bake for 18–20 minutes, or until a toothpick inserted comes out clean (or with a few crumbs).

7. Let them rest in the tin a few minutes, then move to a cooling rack (if you can wait that long!).

Yummy! These make the messy kitchen sink worth it!

Storage Tips & Variations

• Store at room temp in an airtight container for 2 days; or in the fridge for up to 5 days.

• Freeze extras for up to 3 months — just thaw or warm up before eating.

• Want a smoother texture? Blend the cottage cheese first.

• These muffins respond well to tweaks — swap coconut sugar for brown sugar, or toss in a few dark chocolate chips.

Let me know if you give this recipe a try…and we always want to know whats cooking in your kitchen (if it’s easy). So let us know!

If your kitchen looks like this when you are done cooking….please confess ~ cuz us messy cooks need to stick together!