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Blueberry Cottage Cheese Muffins Recipe

These Blueberry Cottage Cheese Muffins are high-protein, naturally sweetened, and incredibly moist. Made with cottage cheese, honey or maple syrup, and fresh or frozen blueberries, they are a healthy breakfast or snack option. Easy to make in just 30 minutes, they are perfect for meal prep and can be stored or frozen for later.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert, Snack
Ingredients Method

Ingredients
  

  • 1 cup cottage cheese full-fat or low-fat
  • 2 eggs
  • 1/3 cup honey or maple syrup
  • 1/4 cup melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose or whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon optional
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries do not thaw if using frozen

Method
 

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
  2. In a mixing bowl, whisk together the cottage cheese, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  4. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly into the prepared muffin tin, filling each about 3/4 full.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.