Go Back

Cottage Cheese Blueberry Muffins

Easy and reliable muffins combining the sweetness of blueberries with creamy cottage cheese, perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese Adds moisture and a gentle tang.
  • 1/2 cup honey or maple syrup Natural sweetener to keep muffins moist.
  • 2 large eggs Bind the batter and help with rise.
  • 1/4 cup melted coconut oil or butter Adds tenderness and flavor.
  • 1 teaspoon vanilla extract Rounds out sweetness.
Dry Ingredients
  • 2 cups whole wheat flour Gives structure and hearty flavor.
  • 2 teaspoons baking powder Leavening agent for rise.
  • 1/2 teaspoon baking soda Enhances leavening.
  • 1/4 teaspoon salt Enhances flavor.
Fruity Addition
  • 1 cup blueberries Provides sweet bursts and familiar flavor.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
  2. In a large bowl, mix the cottage cheese, honey (or syrup), eggs, melted coconut oil, and vanilla until smooth.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Mixing
  1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  2. Gently fold in the blueberries.
Baking
  1. Divide the batter evenly among the muffin tin.
  2. Bake for 18-20 minutes or until a toothpick comes out clean.
  3. Allow to cool slightly before removing from the tin. Enjoy!

Notes

Muffins can be stored at room temperature for 2 days or frozen for up to 3 months. To revive, microwave for 20–30 seconds.