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A close-up showcases delicious homemade Blueberry Cottage Cheese Muffins, perfect for breakfast or a snack.

Blueberry Cottage Cheese Muffins

These Blueberry Cottage Cheese Muffins are a delightful and moist twist on a classic treat, packed with protein and bursting with juicy blueberries. The cottage cheese adds incredible moisture, keeping them soft and tender, while also providing a satisfying and nutritious snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup cottage cheese full-fat or low-fat
  • ½ cup milk
  • ⅓ cup vegetable oil or melted coconut oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh blueberries or frozen

Equipment

  • Large bowl
  • Medium bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • 12-cup muffin tin
  • Paper liners (optional)
  • Oven
  • Wire rack
  • Toothpick

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Line a 12-cup muffin tin with paper liners, or grease it well.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, combine the cottage cheese, milk, oil, egg, and vanilla extract. Whisk until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix. A few streaks of flour are okay.
  6. Gently fold in the blueberries.
  7. Fill each muffin cup about ¾ full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days or freeze for up to 2 months, wrapped individually. For variations, add 1-2 teaspoons of lemon zest, a pinch of cinnamon, ½ cup of chopped nuts, or ½ cup of mini chocolate chips. If blueberries sink, toss them with 1 tablespoon of flour before adding to the batter. If muffins brown too quickly, tent them with foil.