Blueberry Cottage Cheese Muffins (protein-packed)
Soft blueberry cottage cheese muffins made with pancake mix. These high-protein, toddler-friendly muffins are easy to prep and perfect for quick breakfasts or snacks.
Equipment
- blender optional if you want to blend!
Ingredients
- 1½ cups pancake mix
- 1 cup cottage cheese can sub with Greek yogurt or thick dairy-free yogurt
- 2 large eggs
- ¼ cup milk dairy or non-dairy
- ½ cup blueberries fresh or frozen
optional:
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line or grease a muffin tin.
- In a bowl or blender, mix the cottage cheese, eggs, pancake mix, and milk until mostly smooth. (if subbing with flour the whisk flour + baking powder + salt together first)
- Then gently fold in the blueberries (or other mix-ins).
- Divide batter into muffin cups (about ¾ full) and bake for 15-20 minutes, until set and lightly golden. Let cool for a few minutes before removing. Enjoy!
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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