Description
Moist, fluffy, and protein-rich, these Blueberry Cottage Cheese Muffins are perfect for breakfast, snacks, or meal prep. Packed with juicy blueberries and a creamy texture thanks to cottage cheese, they’re easy to make and low in sugar.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup fresh or thawed blueberries
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup sugar (adjust to taste)
- 2 large eggs
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and line or grease a muffin tin.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, mix cottage cheese, eggs, sugar, melted butter, and vanilla until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Fold in the blueberries, reserving a few for topping.
- Spoon the batter into muffin cups, filling each ¾ full, and top with reserved blueberries.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Do not overmix the batter to avoid dense muffins.
- Frozen blueberries can be used; toss in a little flour to prevent sinking.
- Use non-dairy cottage cheese and vegan butter for a dairy-free version.
- These muffins freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg