Blueberry Cottage Cheese Muffins
Nutrition Facts
These Blueberry Cottage Cheese Muffins are soft, fluffy, and packed with juicy blueberries and creamy cottage cheese. They’re an easy breakfast or snack that’s delicious warm from the oven and simple enough to make on a busy morning.
Per Muffins
- Calories: ~175 kcal
- Protein: ~5 g
- Carbohydrates: ~24 g
- Fat: ~7 g
- Fiber: ~1 g
- Sugar: ~9 g
- Sodium: ~170 mg
Descriptions
These easy Blueberry Cottage Cheese Muffins are a delicious way to add extra protein to your breakfast. Cottage cheese gives the muffins a soft, moist texture while fresh blueberries add natural sweetness and juicy bursts of flavor in every bite.
Perfect for breakfast, meal prep, or an afternoon snack, these cottage cheese muffins come together with simple ingredients and don’t require any complicated techniques. You can use fresh or frozen blueberries depending on what you have available.
Serve these homemade blueberry muffins warm with a little butter, or enjoy them on their own with coffee or tea. They’re also great for making ahead and keeping on hand for quick breakfasts throughout the week.
Directions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, cottage cheese, honey, melted butter, and vanilla until well combined.
Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix.
Fold in the blueberries and lemon zest, reserving a few blueberries for the tops if desired.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 20–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
Serve warm or allow them to cool completely before storing.
Note's
- Use full-fat or low-fat cottage cheese depending on your preference.
- Fresh blueberries work beautifully, but frozen blueberries can also be used. Do not thaw frozen berries first.
- Avoid overmixing the batter to keep the muffins soft and fluffy.
- Add a little extra lemon zest for a brighter blueberry flavor.
- Sprinkle a few blueberries on top before baking for a bakery-style look.
- Store cooled muffins in an airtight container for up to 3 days at room temperature.
- For longer storage, freeze the muffins for up to 2 months.
Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup cottage cheese
⅓ cup honey
¼ cup melted butter
1 teaspoon vanilla extract
1 cup fresh blueberries
1 tablespoon lemon zest
Menu info
- Prep Time: 10 Minutes
- Cook Time: 22 Minutes
- Total Time: 32 Minutes
- Servings: 12 Muffins
Author
Start Every Morning with Delicious Recipes
