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Blueberry Cottage Cheese Muffins

Deliciously Fluffy Blueberry Cottage Cheese Muffins Recipe

These Blueberry Cottage Cheese Muffins are a healthy, protein-packed breakfast that satisfies your sweet tooth.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup cottage cheese a creamy base that adds a delightful protein boost
  • 1 cup rolled oats provides fiber and texture
  • 2 large eggs binds the ingredients together
  • 1 tablespoon honey naturally sweetens the muffins; use maple syrup for a vegan option
  • 1 teaspoon vanilla extract adds warmth and depth
  • 1 teaspoon baking powder helps the muffins rise
  • 0.5 teaspoon baking soda works with baking powder for fluffiness
  • 0.25 teaspoon salt balances the sweetness
For the Blueberries
  • 1 cup blueberries fresh or frozen, delivers flavor

Equipment

  • muffin tin
  • Mixing Bowl
  • Whisk
  • Spatula
  • ice cream scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare muffin tin with liners or spray.
  2. In a large bowl, mix cottage cheese, rolled oats, eggs, honey, and vanilla until smooth.
  3. Add baking powder, baking soda, and salt; stir gently to combine.
  4. Fold in the blueberries carefully to keep them intact.
  5. Fill each muffin cup about ¾ full with batter.
  6. Bake for approximately 20 minutes until golden brown and a toothpick comes out clean.
  7. Cool for 5 minutes, then transfer muffins to a wire rack.

Nutrition

Serving: 1muffinCalories: 130kcalCarbohydrates: 20gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 35mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 3mgCalcium: 80mgIron: 1mg

Notes

For best results, use fresh ingredients and avoid overmixing. Muffins can be stored at room temperature or frozen for longer shelf life.

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