Print

The Ultimate Moist & High-Protein Blueberry Cottage Cheese Muffins (Ready in 30 Minutes)

A close-up of a golden baked blueberry cottage cheese muffin sitting on a small white saucer.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these incredibly moist and fluffy blueberry cottage cheese muffins. Blending the cottage cheese adds a significant protein boost, making them a satisfying, quick breakfast or snack ready in under 30 minutes.

Ingredients

Scale
  • 1 cup (225g) cottage cheese, full fat or low fat
  • 2 large eggs
  • 1/4 cup (60ml) milk (any kind)
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional, for extra flavor)
  • 1 1/2 cups (180g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (150g) fresh or frozen blueberries

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Combine the cottage cheese, eggs, milk, sugar, maple syrup (or honey), vanilla extract, and lemon zest (if using) in a blender. Blend until the mixture is completely smooth and creamy. This step is key for moisture and protein content.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Pour the wet cottage cheese mixture into the dry ingredients. Use a spatula to gently fold the ingredients together until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, make sure you blend the cottage cheese until it is totally smooth. This prevents curds and ensures a fluffy muffin.
  • These muffins are excellent for meal prep. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
  • If you want a bakery-style top, sprinkle a small amount of coarse sugar over the batter in each cup before baking.

Nutrition

Find it online: https://mdlatdmm.com/blueberry-cottage-cheese-muffins/