High-Protein Blueberry Muffins (Fat-Free Cottage Cheese)

These high-protein blueberry muffins are soft, lightly sweet, and surprisingly filling for how light they are. Made with fat-free cottage cheese, allulose, and a touch of real honey, they’re perfect for breakfast, snacks, or adding to a Tiffany Plate when you want something baked but still macro-friendly.

Yes — they may come out looking a little rustic (we lovingly call them Mount Crumpet muffins 😅), but the texture is fluffy, tender, and bakery-good.

Ingredients (Makes 13 Muffins)

• 1 cup fat-free cottage cheese, blended until smooth

• 2 large eggs

• 2 large egg whites

• ½ cup allulose

• 1 tbsp honey

• 1¾ cups (210g) Francine French Flour (Type 45)

• 1½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 tsp butter extract (or vanilla)

• 1 cup (150g) frozen blueberries (do not thaw)

Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with 13 liners.

2. In a blender, add cottage cheese, eggs, egg whites, allulose, honey, and extract. Blend until completely smooth.

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

4. Pour the wet mixture into the dry ingredients and stir until just combined — do not overmix.

5. Toss frozen blueberries lightly with a teaspoon of flour, then gently fold into the batter.

6. Optional but recommended: Let batter rest for 10–15 minutes to improve rise and texture.

7. Divide batter evenly between liners.

8. Bake for 18–22 minutes, until tops are set and a toothpick comes out clean.

9. Cool in the pan for 5 minutes, then transfer to a rack.

Why These Muffins Sometimes Look “Rustic”

Because this recipe is very low-fat and uses frozen blueberries, the batter rises quickly and can set unevenly — totally normal. The muffins are fully baked, soft inside, and taste amazing even if they look a little quirky.

If you want smoother domes next time:

• Let batter rest before baking

• Slightly reduce baking powder

• Or add 1–2 tbsp melted butter or oil (still macro-friendly!)

Nutrition (Estimated per Muffin)

Makes 13 muffins

• Calories: ~97

• Protein: ~5.3g

• Carbs: ~15.9g

• Fat: ~0.9g

• Fiber: ~0.7g

Nutrition will vary slightly based on exact brands used.

How to Serve

• Breakfast with Greek yogurt or eggs

• Snack with a protein shake

• Part of a Tiffany Plate when you want a baked carb option that still fits your goals
  
  👉 Grab my Tiffany Plate guide or download my free shopping list to make eating well feel simple again.