Go Back
–+ servings
Cottage cheese blueberry muffins in a muffin tin with some blueberries scattered around.

Cottage Cheese Blueberry Muffins

Hanaa Idouz
These cottage cheese blueberry muffins are a great high-protein meal prep breakfast option. They are soft and fluffy and bursting with blueberry goodness. They are kid-friendly and an adult favorite.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 4 minutes
Cook Time 20 minutes
Total Time 24 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 servings
Calories 207 kcal

Ingredients
  

  • 3 large eggs or 4 medium
  • 1 cup cottage cheese
  • ⅓ cup olive oil extra virgin
  • ⅔ cup honey
  • 1 cup white whole wheat flour
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 cup blueberry fresh or frozen

Instructions
 

  • Mix wet ingredients: In a large bowl, Blend the cottage cheese then whisk together eggs, cottage cheese, olive oil, honey, and vanilla extract until well combined.
  • Add dry ingredients: Gently fold in the flour and baking powder until just incorporated (don't overmix). Then fold in blueberries.
  • Bake: Divide batter into a greased or lined muffin tin and bake at 350°F (180°C) for about 20 minutes or until a toothpick inserted comes out clean.

Notes

  • Keep your eggs at room temperature for better baking results.
  • You can choose to blend your cottage or leave it as is.
  • Don't overmix the batter, once everything is well combined, try not to overmix as the muffins tend to be tough and chewy.
  • As soon as the muffins are done and cool enough to touch, move them to a wire rack. Leaving them in the tin too long may cause them to overcook.
  • Coat blueberries in a light coating of flour before folding them into the batter to prevent them from sinking to the bottom during baking.
  • Sift the flour to avoid any clumps and for a fluffy muffin.
  • Fridge: As these muffins have blueberries in them, I recommend you store them in an airtight container in the refrigerator for up to 5 days.
    Freeze: Place muffins in a ziplock bag, or wrap them individually and store them in the freezer for up to 6 months. 

Nutrition

Calories: 207kcalCarbohydrates: 33gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 127mgPotassium: 60mgFiber: 2gSugar: 17gVitamin A: 31IUVitamin C: 1mgCalcium: 64mgIron: 1mg
Keyword blueberry, cheese, cottage, high, muffins, protein
Tried this recipe?Let us know how it was!