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Blueberry Cottage Cheese Muffins

Delicious and easy-to-make muffins featuring creamy cottage cheese and sweet blueberries, perfect for breakfast or as a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese
  • 2 large eggs
  • 1/4 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
Fruits
  • 1 cup fresh blueberries Can use frozen blueberries, do not thaw.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a bowl, combine the cottage cheese, eggs, oil, and vanilla extract. Mix well.
  3. In another bowl, stir together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  5. Fold in the blueberries gently.
Baking
  1. Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
  2. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cool slightly before enjoying warm.

Notes

Serve warm with butter or honey. Store in an airtight container in the fridge for up to a week or freeze for up to three months. Options to swap cottage cheese for Greek yogurt or add lemon zest for flavor.