Protein-Packed Blueberry Cottage Cheese Muffin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Blueberry Cottage Cheese Muffin

YOUR SOLIN GENERATED RECIPE

Protein-Packed Blueberry Cottage Cheese Muffin

Enjoy a fluffy, protein-loaded muffin that perfectly balances creamy low-fat cottage cheese and egg whites with the natural sweetness of blueberries and a hint of almond flour. This lightly sweet, moist muffin is a nutritious start to your day, delivering a hearty dose of protein and a satisfying blend of textures.

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NUTRITION

421kcal
Protein
41.8g
Fat
20.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

½ cup low-fat cottage cheese (113g)

¼ cup egg whites (60g)

½ scoop vanilla whey protein isolate (15g)

¼ cup almond flour (28g)

¼ cup blueberries (37g)

1 tsp olive oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small muffin tin or use a silicone muffin mold.

  • 2

    In a mixing bowl, combine the low-fat cottage cheese, egg whites, and vanilla whey protein isolate. Stir until the mixture is smooth.

  • 3

    Fold in the almond flour gently to incorporate it without overmixing, then add the blueberries and toss lightly so the berries are evenly distributed.

  • 4

    Drizzle in the olive oil and mix briefly to combine the ingredients.

  • 5

    Pour the batter into the prepared muffin tin, filling each mold evenly.

  • 6

    Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

  • 7

    Remove the muffin from the tin and let it cool slightly before enjoying. Serve warm for a soft texture or at room temperature.

Protein-Packed Blueberry Cottage Cheese Muffin

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Blueberry Cottage Cheese Muffin

YOUR SOLIN GENERATED RECIPE

Protein-Packed Blueberry Cottage Cheese Muffin

Enjoy a fluffy, protein-loaded muffin that perfectly balances creamy low-fat cottage cheese and egg whites with the natural sweetness of blueberries and a hint of almond flour. This lightly sweet, moist muffin is a nutritious start to your day, delivering a hearty dose of protein and a satisfying blend of textures.

NUTRITION

421kcal
Protein
41.8g
Fat
20.1g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

½ cup low-fat cottage cheese (113g)

¼ cup egg whites (60g)

½ scoop vanilla whey protein isolate (15g)

¼ cup almond flour (28g)

¼ cup blueberries (37g)

1 tsp olive oil (5g)

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small muffin tin or use a silicone muffin mold.

  • 2

    In a mixing bowl, combine the low-fat cottage cheese, egg whites, and vanilla whey protein isolate. Stir until the mixture is smooth.

  • 3

    Fold in the almond flour gently to incorporate it without overmixing, then add the blueberries and toss lightly so the berries are evenly distributed.

  • 4

    Drizzle in the olive oil and mix briefly to combine the ingredients.

  • 5

    Pour the batter into the prepared muffin tin, filling each mold evenly.

  • 6

    Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

  • 7

    Remove the muffin from the tin and let it cool slightly before enjoying. Serve warm for a soft texture or at room temperature.