Blueberry Cottage Cheese Muffins Recipe

A cottage cheese blueberry muffin in a white liner on a coaster. Blueberries scattered around.

These cottage cheese blueberry muffins are the perfect way to start your day! These muffins with cottage cheese are fluffy, soft, and so easy to make! Each bite is bursting with sweet, juicy blueberries. Make a batch to meal prep for the week or for the freezer for another day.

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 174kcal

Author Carmy

Ingredients

1½ cup all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon salt
¼ cup olive oil
½ cup maple syrup
2 teaspoons vanilla extract
1 cup cottage cheese
¼ cup milk
2 eggs
1 cup blueberries

Instructions

Heat the oven to 375°F and line a muffin tin with liners. Spray with non-stick.
In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In another bowl, add the cottage cheese, oil, milk, eggs, vanilla extract, and maple syrup and whisk to combine.
Add the bowl of wet ingredients into the dry ingredients. Whisk to combine, making sure to stop when just combined. Do not over mix the muffin batter.
Add the blueberries and mix until just combined. Feel free to set some blueberries aside to place on top of the muffins before baking, if desired.
Fill the muffin tin using a large ice cream scoop or a quarter-cup measuring scoop; the batter should go almost all the way to the top. Top with the leftover blueberries.
Bake for 20 to 25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
Allow the muffins to cool for 5 minutes in the muffin tin before removing and enjoying.

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Nutrition