Cottage Cheese Blueberry Muffins Recipe
These Cottage Cheese Blueberry Muffins are a must-try! Made with simple ingredients and no refined sugar, these muffins are perfect for a quick breakfast, healthy snack, or a lunchbox treat.
Ingredients
- ¼ cup milk (any dairy or non-dairy milk works)
- 1 cup cottage cheese (I prefer using 1% for a balance of creaminess and protein)
- 2 large eggs
- 2 tablespoons olive oil
- ½ cup honey (for natural sweetness)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 ground cinnamon ground cinnamon
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 cups fresh or frozen blueberries (tossed in a little flour to prevent sinking)
Instructions
- Set your oven to 375°F (190°C) and line a 12-cup muffin tin with liners or lightly grease each cavity.
- In a blender, combine the milk, cottage cheese, eggs, olive oil, honey, and vanilla extract. The mixture should be blended until it becomes smooth and creamy. This step ensures the cottage cheese breaks down into the batter for a uniform texture.
- In a large bowl, whisk together the flour, cinnamon, salt, and baking powder. This forms the base of your muffin batter.
- Gradually pour the blended wet ingredients into the bowl with the dry ingredients. Use a whisk or spatula to mix gently until just combined. The batter should be thick but smooth.
- Toss the blueberries with a teaspoon of flour, then gently fold them into the batter using a spatula. Be careful not to overmix — a few streaks of flour are okay.
- The batter should be evenly distributed among the 12 muffin cups. A ¼ cup scoop works perfectly for consistent portioning. If there’s any extra batter, top off the muffins evenly.
- Bake in the preheated oven for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.