Cottage Cheese Blueberry Muffins
These protein-packed cottage cheese blueberry muffins deliver flavor, moisture, and nutrition in every bite. A perfect breakfast or snack that is both healthy and delicious.
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Spatula
Ingredients
- 1 1/2 cups all-purpose flour Substitutable with whole wheat or a 50/50 blend.
- 1 cup small-curd cottage cheese 4% milkfat recommended.
- 1/3 cup honey or maple syrup Natural sweetener alternative.
- 2 large eggs Room temperature recommended.
- 1 teaspoon vanilla extract Almond extract is an alternative.
- 1 teaspoon baking powder Ensures proper rise.
- 1 cup fresh blueberries Frozen works too; do not thaw first.
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease lightly.
- In a bowl, mix cottage cheese, honey, eggs, and vanilla until well combined.
- In a separate bowl, sift flour and baking powder together.
- Gently fold dry ingredients into wet ingredients using a spatula, avoiding overmixing.
- Toss blueberries in a teaspoon of flour before folding into the batter.
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 10 minutes before transferring to a wire rack.
Notes
These muffins store well for up to 2 days at room temperature, 5 days in the fridge, or up to 3 months frozen.
