Description

These Cottage Cheese Blueberry Muffins are moist, fluffy, and packed with flavor! Adding cottage cheese enhances their texture, boosts protein content, and keeps them soft without making them dense. Perfect for breakfast, a snack, or even dessert, these muffins are naturally sweetened and easy to make. Whether you use fresh or frozen blueberries, this recipe guarantees a delicious, healthier treat every time.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour (or whole wheat flour for added fiber)
2 tsp baking powder
½ tsp baking soda
½ tsp salt

Wet Ingredients:

¾ cup cottage cheese (blended or mashed for a smoother texture)
2 large eggs
⅓ cup honey or maple syrup
1 tsp vanilla extract
½ cup milk (any type)
⅓ cup melted butter or coconut oil

The Star Ingredient:

1 cup fresh or frozen blueberries
1 tbsp flour (for coating the blueberries to prevent sinking)

Instructions

Preheat the Oven & Prep the Muffin Tin
- Preheat the oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease each cup with butter/non-stick spray.
Prepare the Cottage Cheese
- If the cottage cheese is chunky, blend it in a food processor or mash it with a fork for a smoother texture. Set aside.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Mix the Wet Ingredients
- In another bowl, whisk together eggs, cottage cheese, honey (or maple syrup), vanilla extract, milk, and melted butter/coconut oil until fully combined.
Combine Wet & Dry Ingredients
- Gradually add the wet mixture to the dry ingredients, stirring gently. Do not overmix; the batter should be slightly lumpy.
Prepare the Blueberries
- Toss the blueberries in 1 tbsp of flour to prevent them from sinking to the bottom.
- Gently fold them into the batter using a spatula.
Fill the Muffin Cups
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Add a few extra blueberries on top for a bakery-style look.
Bake the Muffins
- Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- The tops should be golden brown and slightly domed.

Cool & Enjoy!
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

Storage Tips:
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container for up to 1 week.
- Freezer: Wrap individually and store in a freezer-safe bag for up to 3 months.
Reheating Instructions:
- Microwave for 15-20 seconds for a warm, freshly baked taste.
- Reheat in the oven at 300°F (150°C) for 5-7 minutes.
Healthy Swaps:
- Substitute whole wheat flour or oat flour for added fiber.
- Use unsweetened applesauce instead of butter for a lower-fat version.
- Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan-friendly version.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: ~180
Fat: 6g
Carbohydrates: 25g
Protein: 6g