Blueberry Cottage Cheese Muffins
Indulge in the perfect balance of wholesome goodness and irresistible flavor with these Blueberry Cottage Cheese Muffins! Bursting with juicy blueberries and enriched with creamy cottage cheese, these fluffy muffins are a protein-packed twist on the classic blueberry treat. With just 15 minutes of prep time and a straightforward mixing method, they are a quick and easy option for breakfast, a snack, or even dessert. Each bite delivers a tender crumb that’s subtly sweet and wonderfully moist, thanks to the addition of cottage cheese and melted butter. Whether you use fresh or frozen blueberries, these muffins guarantee a pop of fruity freshness in every bite. Plus, they’re easy to store and perfect for make-ahead meal planning, staying deliciously soft for days. Bake a batch today and elevate your muffin game with this protein-rich, family-friendly recipe!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Granulated sugar
- 2 large Eggs
- 0.25 cups Unsalted butter, melted and cooled
- 1 teaspoons Vanilla extract
- 1 cups Cottage cheese
- 1 cups Blueberries (fresh or frozen)
- 0.25 cups Milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
In a separate mixing bowl, lightly beat the eggs. Then add the melted butter, vanilla extract, cottage cheese, and milk. Whisk until smooth.
Gradually fold the wet ingredients into the dry ingredients using a spatula. Mix until just combined; avoid overmixing.
Gently fold in the blueberries, being careful not to crush them, especially if using fresh ones.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Enjoy your Blueberry Cottage Cheese Muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
1969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 3231 mg | 140% | |
| Total Carbohydrate | 297.0 g | 108% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 142.1 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 292 mg | 22% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 736 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
