Description
These blueberry cottage cheese muffins are moist, protein-rich, and gently sweet with bursts of fresh or frozen blueberries. Perfect for breakfast or a cozy snack.
Ingredients
1 ½ cups all-purpose flour
½ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
¾ cup full-fat cottage cheese
½ cup milk
¼ cup melted butter (or oil)
1 tsp vanilla extract
1 cup blueberries (fresh or frozen)
Optional: 1 tsp lemon zest
Instructions
1. Preheat oven to 375°F and line a muffin tin.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix eggs, cottage cheese, milk, butter, and vanilla.
4. Gently fold the dry mixture into the wet ingredients.
5. Fold in blueberries and optional lemon zest.
6. Divide batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes until golden and a toothpick comes out clean.
8. Cool 5 minutes in the pan, then transfer to a rack to cool completely.
Notes
Do not overmix the batter—this helps keep the muffins soft.
Toss frozen blueberries in a little flour to prevent bleeding.
Store in an airtight container at room temp for 2 days or in the fridge up to 5 days.
Freeze cooled muffins up to 3 months for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg