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Cottage Cheese Blueberry Muffins

Cottage Cheese Blueberry Muffins for a Healthy Treat

Enjoy high-protein Cottage Cheese Blueberry Muffins, a guilt-free treat packed with flavor and nutrition.
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Prep Time 10 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 38 minutes
Servings: 12 muffins
Course: MUFFINS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups White Whole Wheat Flour or All-Purpose Flour Substitute with gluten-free flour for gluten-free version.
  • 1 tbsp Baking Powder Ensure it's fresh for proper rising.
  • 1 tsp Baking Soda Works with acidic ingredients to aid in rising.
  • 1/2 tsp Fine Salt Enhances flavors; can reduce or use kosher salt.
  • 1 tsp Cinnamon Optional based on taste preference.
For Moisture and Sweetness
  • 1/4 cup Avocado or Vegetable Oil Olive oil can be used as a substitute.
  • 1/2 cup Coconut Sugar Can substitute with granulated sugar or erythritol.
  • 1/4 cup Maple Syrup or Honey Choose based on dietary preference.
  • 1 tsp Vanilla Extract Use pure extract for best results.
The Star Ingredients
  • 1 cup Plain Cottage Cheese (4% preferred) Check for smoothness if sensitive to curds.
  • 1/2 cup Milk (any kind) Can substitute with almond milk or oat milk.
  • 1 tbsp Lemon Juice or Apple Cider Vinegar Acid to activate baking soda.
  • 1 cup Fresh or Frozen Blueberries If using frozen, do not defrost.
Optional Toppings
  • 1 tbsp Optional Sugar Topping Use with a sprinkle of cinnamon.

Equipment

  • Muffin tin
  • mixing bowls
  • Whisk

Method
 

Preparation
  1. Preheat the oven to 400°F and prepare your muffin tin by lining it with paper liners or greasing each cup.
  2. Whisk together the dry ingredients in a mixing bowl: combine the flour, baking powder, baking soda, salt, and optional cinnamon.
  3. Combine the wet ingredients in another bowl: mix together the oil, coconut sugar, maple syrup, vanilla extract, cottage cheese, milk, and lemon juice or apple cider vinegar.
  4. Mix the dry ingredients into the wet mixture, stirring just until combined. Gently fold in the blueberries.
  5. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
  6. Bake in the preheated oven for 15 to 18 minutes, or until the muffins are golden brown.
  7. Cool the muffins in the tin for 10 minutes, then transfer them to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Serve warm with a dollop of yogurt for a delightful treat.

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