If you’re searching for a muffin that’s both nutritious and irresistibly tasty, these Cottage Cheese Blueberry Muffins are your new go-to! The cottage cheese keeps them wonderfully moist while adding a protein boost, making them a perfect breakfast, snack, or post-workout treat. Each bite bursts with the natural sweetness of fresh blueberries. Blueberry season is the best time to bake these, and trust me—you’ll fall in love at first bite!
Why You’ll Love These Muffins:
- No oil or butter needed—they’re naturally moist!
- Packed with juicy blueberries in every bite.
- Cottage cheese adds extra protein and a tender, fluffy texture.
- Quick and easy to make with simple, wholesome ingredients.
- Perfect for storing and enjoying later.
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar or a 1:1 sugar-free substitute (like monk fruit)
- 2 large eggs
- 1 cup cottage cheese (fat-free, low-fat, or full-fat)
- 1/3 cup milk (any kind you prefer)
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
Instructions:
1. Prepare Dry Ingredients:
In a large bowl, mix flour, baking powder, baking soda, salt, and sweetener until well combined.
2. Mix Wet Ingredients:
In a separate bowl, whisk the eggs. Add cottage cheese, milk, and vanilla extract, and mix until smooth.
3. Combine Batter:
Gradually add the wet ingredients to the dry, mixing until fully incorporated. Be careful not to over-mix—the batter should be thick but slightly lumpy. If using a sugar-free sweetener and the batter is too thick, add 1 tablespoon of milk.
4. Prep Blueberries:
Wash and dry blueberries thoroughly. Toss them with 1 teaspoon of flour to prevent sinking and remove excess moisture.
5. Fold in Blueberries:
Gently fold the blueberries into the muffin batter.
6. Fill Muffin Pan:
Spray a non-stick silicone muffin pan with oil or use muffin liners. Use a cookie scoop or measuring cup to divide the batter evenly, making 12 muffins.
7. Bake:
Bake at 350°F (175°C) for 24–26 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Remove muffins from the pan and let them cool for at least 20 minutes before serving. Enjoy warm or store for later!
Storage Tips:
- Room Temperature: 1 day in an airtight container.
- Refrigerator: 2–3 days in an airtight container.
- Freezer: Up to 1–2 months in a freezer-safe container. Reheat in the microwave or oven.
Expert Tips:
- Toss blueberries in flour to prevent sinking.
- Ensure baking powder and soda are fresh for proper rise.
- Don’t over-mix batter—fold ingredients gently.
- Use fresh, dry blueberries for the best texture.
- Let muffins cool completely to avoid sogginess.
Variations:
- Substitute dairy-free milk if desired.
- Use full-fat, low-fat, or fat-free cottage cheese.
- Make gluten-free by swapping flour with a 1:1 gluten-free blend.
- Combine with other fruits like raspberries or chopped strawberries.
These Cottage Cheese Blueberry Muffins are the perfect mix of wholesome ingredients, protein, and sweet blueberry goodness. Whether for breakfast, snack, or meal prep, they’re sure to become a favorite in your kitchen!