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Berry Boost Muffins are not just delicious—they are packed with nutritional benefits that support your overall health. Each key ingredient plays a vital role in making these muffins a powerhouse of nutrients. Let's explore the remarkable benefits of the core components of this recipe.

High Protein Blueberry Cottage Cheese Muffins

Discover the perfect healthy snack with Berry Boost Muffins, a delicious blend of flavor and nutrition! These muffins are packed with protein from cottage cheese, healthy fats from almond flour, and antioxidants from fresh blueberries. Ideal for busy mornings or an afternoon energy boost, they offer a satisfying and nutritious option for any time of the day. Easy to make and customizable, these muffins will quickly become a favorite in your kitchen. Try this recipe today and enjoy a guilt-free treat that fuels your body!
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Ingredients
  

1 cup cottage cheese (low-fat or regular)

2 large eggs

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

1 cup rolled oats

1 cup almond flour (or whole wheat flour)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup fresh or frozen blueberries

Optional: 1/4 cup chopped walnuts or pecans for added crunch

Instructions
 

Preheat Oven: Begin by preheating your oven to 375°F (190°C). Line a muffin tin with muffin liners or lightly grease the cups.

    Mix Wet Ingredients: In a large mixing bowl, combine the cottage cheese, eggs, honey (or maple syrup), and vanilla extract. Whisk together until the mixture is creamy and well mixed.

      Prepare Dry Ingredients: In another bowl, combine the rolled oats, almond flour, baking powder, baking soda, salt, and ground cinnamon. Mix these dry ingredients well so that everything is evenly distributed.

        Combine Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to ensure the muffins stay light and fluffy.

          Add Blueberries: Fold in the blueberries gently. If you're using frozen blueberries, do not thaw them beforehand to prevent the batter from turning blue.

            Scoop into Muffin Tin: Evenly divide the batter into the prepared muffin tins, filling each cup about 3/4 full. If desired, sprinkle some chopped walnuts or pecans on top for an extra crunch.

              Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.

                Cool Down: Once done, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                  Serve: Enjoy your protein-packed blueberry muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins