Blueberry Cottage Cheese Muffins Recipe – Healthy Muffins with Protein from Cottage Cheese & Fresh Blueberries
This Blueberry Cottage Cheese Muffins Recipe is the perfect balance of wholesome and delicious. Made with creamy cottage cheese, juicy blueberries, and a touch of honey, these muffins are moist, protein-rich, and naturally sweet. Ideal for breakfast, snacks, or meal prep, they’re a healthier twist on classic muffins that still deliver indulgent flavor. Easy to bake and freezer-friendly, these muffins are a go-to for busy mornings or guilt-free treats.
Equipment
- Mixing bowls
- Whisk & spatula
- Measuring cups & spoons
- Muffin tin (12-cup)
- Paper liners or cooking spray
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour (or almond flour for gluten-free)
- 2 tsp baking powder
- ½ tsp salt
- 1 cup cottage cheese (drained if watery)
- 2 large eggs
- ½ cup milk
- ½ cup sugar (or honey/maple syrup)
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1 tbsp flour (for tossing blueberries)
- Optional: 1 tsp lemon zest or cinnamon
Instructions
- Preheat oven: Set to 375°F (190°C). Line muffin tin with paper liners or grease lightly.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt.
- Combine wet ingredients: In another bowl, mix cottage cheese, eggs, milk, sugar, and vanilla until smooth.
- Combine mixtures: Add dry ingredients to wet, stirring gently until just combined. Do not overmix.
- Prepare blueberries: Toss blueberries in 1 tbsp flour to prevent sinking. Fold gently into batter.
- Fill muffin tin: Spoon batter into cups, filling each about ¾ full.
- Bake: Place in oven for 20–25 minutes, until golden. Test with toothpick—should come out clean.
- Cool: Transfer muffins to wire rack to cool before serving.
Notes
- Use fresh or frozen blueberries—add frozen straight to batter to avoid bleeding.
- Spoon and level flour for accurate measurement.
- Drain cottage cheese if watery to maintain structure.
- Toss blueberries in flour to keep them evenly distributed.
- Store muffins in airtight container for 3–4 days or freeze for up to 3 months.