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

Mixed Berry Cottage Cheese Muffin Recipe

These Mixed Berry Cottage Cheese Muffins are a protein-packed, moist, and tender breakfast option that is quick and easy to make. Perfect for meal prep and kid-friendly!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese full fat or low fat
  • 2 large eggs
  • 1/4 cup melted butter or coconut oil
  • 1/3 cup honey or maple syrup
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all purpose flour or a gluten free blend
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
Other Ingredients
  • 1 1/2 cups mixed berries fresh or frozen, no need to thaw
  • 2 tablespoons turbinado sugar optional, for sprinkling on top

Equipment

  • Muffin tin
  • - Mixing bowls
  • - Whisk
  • - Spatula
  • - Measuring cups and spoons

Method
 

Preheat the Oven
  1. In a large bowl, whisk together the cottage cheese, eggs, melted butter, honey, and vanilla extract. Whisk until the cottage cheese is mostly smooth, with just a few small curds remaining.
  2. In a separate bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon.
  3. Pour the dry ingredients into the wet. Stir with a spatula until just combined. Do not overmix.
  4. Add the mixed berries and fold them in with just a few strokes.
  5. Divide the batter evenly among the 12 cups. Each cup should be about three quarters full. Sprinkle a little turbinado sugar on top.
  6. Bake for 18 to 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. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.

Nutrition

Calories: 180kcalCarbohydrates: 25gProtein: 8gFat: 7g

Notes

These muffins are best enjoyed warm, with a pat of butter or a drizzle of honey. They are the kind of muffin that makes you close your eyes on the first bite.
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