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Blueberry Cottage Cheese Muffins

Blueberry Cottage Cheese Muffins for a Protein-Packed Delight

These Blueberry Cottage Cheese Muffins are a protein-rich, delicious treat perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Cottage Cheese Can substitute with Greek yogurt for a tangy flavor.
  • 2 large Eggs Flax eggs can work but might alter texture slightly.
  • 1/3 cup Honey or Maple Syrup Use coconut sugar for a lower-calorie option.
  • 1 teaspoon Vanilla Extract No substitutions recommended for the best taste.
  • 1/4 cup Melted Coconut Oil Melted butter can be used for a rich flavor.
  • 1 1/2 cups Flour Replace with gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Powder Ensure it's fresh for the best texture.
  • 1/2 teaspoon Baking Soda Ensure it's fresh for the best texture.
  • 1/4 teaspoon Salt Optional but recommended for the best balance.
  • 1 teaspoon Cinnamon Optional; nutmeg can be an alternative.
  • 1/2 cup Milk Almond milk or any plant-based milk works for dairy-free.
  • 1 cup Fresh Blueberries Feel free to substitute with blackberries.
To Garnish (optional)
  • 1 tablespoon Coconut Sugar Sprinkle on top before baking for sweetness.
  • 1/2 cup Chopped Nuts Walnuts or pecans for extra crunch.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it or lining with paper liners.
  2. In a mixing bowl, whisk together cottage cheese, eggs, honey or maple syrup, vanilla extract, and melted coconut oil until smooth.
  3. In another bowl, sift together flour, baking powder, baking soda, salt, and cinnamon.
  4. Carefully pour the dry ingredients into the wet mixture and fold together until just combined.
  5. Gently fold in the blueberries.
  6. Scoop the muffin batter into the prepared muffin cups, filling each about 3/4 full.
  7. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 15gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

These muffins can be made ahead for convenience and are perfect for busy mornings without compromising taste.

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