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Blueberry Cottage Cheese Muffins
Redondo

Blueberry Cottage Cheese Muffins

Moist, protein-packed blueberry muffins made tender with creamy cottage cheese. Perfect for breakfasts, brunches, or freezer-ready snacks.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 eggs
  • 1 cup full-fat cottage cheese
  • ⅓ cup maple syrup
  • 1 tsp vanilla extract
  • ¼ cup neutral oil (avocado or sunflower)
  • 1 cup blueberries (fresh or frozen)

Equipment

  • muffin tin standard 12-cup size
  • mixing bowls one for dry, one for wet
  • whisk for mixing dry ingredients
  • Spatula to gently fold batter

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Whisk together flour, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, blend cottage cheese, eggs, maple syrup, vanilla, and oil until smooth.
  4. Gently combine wet and dry ingredients. Fold in blueberries with a spatula.
  5. Divide batter evenly into muffin cups, filling about ¾ full.
  6. Bake for 20–24 minutes or until a toothpick comes out clean. Cool before serving.

Notes

Use full-fat small curd cottage cheese for the best texture. Frozen blueberries work too—just toss in a little flour first.