Go Back
Delicious Cottage Cheese Blueberry Muffins on a wooden table

Cottage Cheese Blueberry Muffins

Delightful muffins combining creamy cottage cheese and sweet blueberries; packed with protein and perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese
  • 1/2 cup sugar
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Fruits
  • 1 cup fresh or frozen blueberries Use fresh for best flavor; do not thaw if frozen.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine cottage cheese, sugar, eggs, vegetable oil, and vanilla extract. Stir until well mixed.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  5. Gently fold in the blueberries.
  6. Line a muffin tin with paper liners or grease it lightly. Fill each muffin cup about two-thirds full with the batter.
Baking
  1. Bake for 20-25 minutes or until a toothpick comes out clean.
  2. Allow the muffins to cool for a few minutes before transferring them to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them for up to three months. You can experiment with other fruits like raspberries, cranberries, or chopped strawberries.