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Cottage Cheese Blueberry Muffins

Cottage Cheese Blueberry Muffins

These Cottage Cheese Blueberry Muffins offer a moist, tender texture with fresh bursts of blueberry flavor and a wholesome protein boost from cottage cheese. Perfect as a nourishing and indulgent breakfast or snack, these muffins use simple ingredients and require minimal effort to create a delicious treat everyone will love.

  • Total Time: 30-35 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup sugar
  • 1/4 teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 1 cup cottage cheese (full-fat recommended)
  • 1/4 cup milk (room temperature)
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat and Prepare: Set your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt to evenly distribute the leavening agents and sweetness.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs with the cottage cheese, milk, and vanilla extract until the mixture is smooth and creamy to add moisture while keeping the muffins light.
  4. Gently Fold Wet and Dry: Pour the wet mixture into the dry ingredients and fold carefully with a spatula until just combined, avoiding overmixing to keep the muffins tender.
  5. Add Blueberries: Carefully fold fresh or frozen blueberries into the batter, distributing them evenly without crushing.
  6. Fill Muffin Cups and Bake: Spoon the batter into the prepared muffin tins, filling each about three-quarters full. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Enjoy: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Use room temperature eggs and milk for better batter consistency.
  • Do not overmix the batter to avoid tough muffins.
  • Both fresh and frozen blueberries work well; if using frozen, add them directly without thawing.
  • Full-fat cottage cheese provides the best moist texture and flavor.
  • Check muffin doneness with a toothpick to prevent over or under baking.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free option available

Nutrition

  • Serving Size: 1 muffin
  • Calories: 160
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 4g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 45mg

Keywords: cottage cheese muffins, blueberry muffins, protein-packed breakfast, healthy muffins, moist muffins, easy breakfast recipes