Healthy Blueberry Cottage Cheese Muffins
These muffins are tender, lightly sweet, and packed with juicy blueberries, making for a wholesome breakfast option without the sugar crash.
Servings: 12 muffins
Calories: 120kcal
Ingredients
Wet Ingredients
- 1 cup Cottage cheese (2% or 4%) Can substitute with thick Greek yogurt.
- 2 large Eggs Use room temperature eggs for better mixing.
- 1/2 cup Sweetener (sugar, coconut sugar, or maple syrup) Keep it light as berries add sweetness.
- 1/4 cup Oil (neutral like avocado or canola)
- 2 teaspoons Vanilla extract
Dry Ingredients
- 1 1/2 cups Flour (all-purpose or half whole wheat)
- 2 teaspoons Baking powder
- 1/4 teaspoon Salt
Add-Ins
- 1 cup Blueberries (fresh or frozen) If using frozen, do not thaw.
- Optional Lemon zest Enhances the blueberry flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the eggs, cottage cheese, sweetener, oil, and vanilla.
- Sprinkle in the flour, baking powder, and salt. Stir just until there are no dry flour spots.
- Gently fold in the blueberries. If using frozen berries, toss them with a teaspoon of flour first.
Baking
- Divide the batter into the muffin cups, filling them about three quarters full.
- Bake for 18 to 22 minutes, until the tops spring back when lightly pressed.
Cooling
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
Notes
For muffin tops with a little crunch, sprinkle a pinch of coarse sugar on top before baking. Store muffins in an airtight container for up to 2 days on the counter, or up to 5 days in the fridge. They freeze well for up to 2 months.