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–+ servings
blueberry cottage cheese muffins

Blueberry Cottage Cheese Muffins

Taylor Svetlichny
These blueberry cottage cheese muffins are soft, lightly sweet, and naturally high in protein thanks to blended cottage cheese. Great for breakfast, snacks, or meal prep.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breads, Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 170 kcal

Equipment

Ingredients
  

  • 5 tbsp unsalted butter softened
  • 3/4 cup coconut sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup full-fat cottage cheese blended until smooth
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon optional
  • Milk as needed 1 tbsp at a time (optional)
  • 1 cup fresh or frozen blueberries
  • 1 tsp flour for tossing blueberries

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  • In a blender, pulse softened butter and coconut sugar until creamy.
    5 tbsp unsalted butter, 3/4 cup coconut sugar
  • Add eggs, vanilla, and blended cottage cheese. Pulse until smooth.
    2 large eggs, 1 cup full-fat cottage cheese, 1 tsp vanilla extract
  • Pour into a mixing bowl. Fold in flour, baking powder, baking soda, salt, and cinnamon.
    2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon
  • Add milk 1 tbsp at a time if batter is too thick.
    Milk as needed
  • Toss blueberries in 1 tsp flour, then gently fold into the batter.
    1 cup fresh or frozen blueberries, 1 tsp flour
  • Divide batter into muffin cups, filling almost to the top.
  • Bake for 20–22 minutes until tops are set and a toothpick comes out clean.
  • Cool in the pan 10 minutes, then transfer to a wire rack.

Video

Notes

  • Blend the cottage cheese until smooth.
  • Don’t overmix once dry ingredients are added.
  • Room temp eggs help with even mixing.
  • Toss blueberries in flour so they stay evenly distributed.
  • Muffins freeze well for later.

Nutrition

Calories: 170kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 16mgSodium: 266mgPotassium: 43mgFiber: 1gSugar: 7gVitamin A: 171IUVitamin C: 0.003mgCalcium: 59mgIron: 1mg
Keyword blueberries, blueberry muffins, cottage cheese, cottage cheese bake, cottage cheese recipe, muffin recipes, muffin tin recipes, muffins
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