Go Back

Cottage Cheese Blueberry Muffins

Delightful and healthy muffins packed with fresh blueberries and cottage cheese, perfect for breakfast or as a snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1 cup cottage cheese Use low-fat or full-fat based on preference.
  • 1/2 cup sugar Adjust according to taste.
  • 2 large eggs Ensure they are at room temperature.
  • 1/2 cup vegetable oil Can substitute with melted coconut oil.
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour Can be replaced with gluten-free flour.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries Do not thaw frozen blueberries.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix the cottage cheese, sugar, eggs, vegetable oil, and vanilla extract until smooth.
  3. In another bowl, combine the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  5. Gently fold in the blueberries.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  2. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

These muffins are delicious served warm or at room temperature. Keep in an airtight container for up to 3 days or refrigerate for up to a week. Can freeze for up to 3 months.