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