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–+ servings
recipe image of cottage cheese blueberries flour eggs butter sugar baking powder vanilla extract milk cinnamon salt honey maple syrup almond flour coconut oil on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Cottage Cheese Blueberry Muffins

These healthy cottage cheese blueberry muffins are a protein-packed breakfast or snack option that's perfect for busy mornings. With a tender crumb and bursts of sweet blueberries, they're a family favorite that's easy to make and adaptable for various dietary needs.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese full fat or low fat
  • 2 large eggs
  • 0.25 cup honey or maple syrup
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1.5 cups all purpose flour or gluten free blend
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon optional
Blueberries
  • 1.5 cups fresh or frozen blueberries do not thaw if frozen
Optional Additions
  • 1 tablespoon melted butter or coconut oil for extra moisture

Equipment

  • Muffin tin
  • paper liners
  • - Mixing bowls
  • - Whisk
  • - Spatula
  • - Measuring cups and spoons
  • Cookie Scoop

Method
 

Preparation
  1. In a large mixing bowl, combine the cottage cheese, eggs, honey (or maple syrup), and vanilla extract. Whisk until smooth.
  2. In a separate small bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. Gently add the dry ingredients to the wet ingredients and stir just until combined. A few lumps are fine.
  4. Gently fold in the blueberries, taking care not to overmix.
  5. Scoop the batter into the prepared muffin cups, filling each about 3/4 full for domed tops. Optional: sprinkle a pinch of coarse sugar or extra blueberries on top.
  6. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Calories: 220kcalCarbohydrates: 30gProtein: 8gFat: 8g

Notes

For best results, do not overmix the batter. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in the oven or microwave for a fresh-baked taste.
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