Description
These Blueberry Cottage Cheese Muffins are soft, protein-packed, and bursting with juicy blueberries in every bite. The cottage cheese adds moisture and a creamy texture while keeping them tender and wholesome. Whether you’re looking for a healthy breakfast, a lunchbox treat, or a midday snack, these muffins are a perfect go-to option.
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Ingredients
Dry Ingredients:
• 1½ cups all-purpose flour (or whole wheat flour for a healthier version)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon (optional, for a cozy flavor)
Wet Ingredients:
• 1 cup cottage cheese (full-fat or low-fat both work)
• 2 large eggs
• ¼ cup honey or maple syrup
• ¼ cup milk (dairy or non-dairy)
• 2 tbsp vegetable oil or melted coconut oil
• 1 tsp vanilla extract
Add-Ins:
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
• 1 tbsp flour (to toss blueberries and prevent sinking)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Line a muffin tin with paper liners or grease with non-stick spray.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Set aside.
Step 3: Blend the Wet Ingredients
In another bowl, whisk the eggs, then add the cottage cheese, honey (or maple syrup), milk, oil, and vanilla extract.
Mix until well combined. Some small lumps from the cottage cheese are perfectly fine.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients.
Gently stir with a spatula until just combined. Do not overmix—the batter should be slightly lumpy.
Step 5: Prepare the Blueberries
In a small bowl, toss the blueberries with 1 tbsp of flour.
This helps them stay suspended in the batter rather than sinking to the bottom.
Fold the coated blueberries into the muffin batter gently.
Step 6: Fill the Muffin Tins
Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
If you like, add a few extra blueberries on top for a pretty finish.
Step 7: Bake the Muffins
Bake in the preheated oven for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Let the muffins cool in the pan for 5 minutes.
Transfer them to a wire rack to cool completely.
Enjoy warm, room temperature, or chilled—delicious either way!
Notes
Don’t Overmix – Stir just until the flour is incorporated to keep the muffins light and fluffy.
Use Fresh or Frozen Blueberries – Both work well, but keep frozen berries unthawed to prevent discoloring the batter.
Room Temperature Ingredients – Eggs and milk mix better and help create a smoother batter.
Check for Doneness – Oven times may vary, so start checking at the 18-minute mark.
Make it Healthier – Use whole wheat flour, add flaxseed, or swap in Greek yogurt for half the oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American