Go Back

Blueberry Cottage Cheese Muffins

These Blueberry Cottage Cheese Muffins are delightfully soft and fruity, with a moist texture and vibrant bursts of blueberry flavor, making them a perfect breakfast or snack option.
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 Can substitute with honey for natural sweetness.
  • 2 pieces eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Fruit Addition
  • 1 cup blueberries (fresh or frozen) Gently fold in to avoid crushing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or grease it lightly.
  2. In a large mixing bowl, combine the cottage cheese, sugar, eggs, vegetable oil, and vanilla extract. Stir until well blended.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  4. Carefully fold in the blueberries, being cautious not to crush them.
  5. Pour the batter into the prepared muffin cups, filling each about two-thirds full.
Baking
  1. Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
  1. Once baked, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins are best enjoyed the day they are baked but can be stored in an airtight container at room temperature for up to two days. Refrigerate for up to a week, or freeze for up to three months. Reheat in a microwave or oven to enjoy them warm.