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Blueberry cottage cheese muffins with parchment muffin liners
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Blueberry Cottage Cheese Muffins - Protein Packed!

These blueberry cottage cheese muffins are your new favorite breakfast or snack! Packed with protein thanks to cottage cheese, bursting with blueberries, and naturally sweetened with honey, this is a muffin you're going to want to get into rotation.
Course Breakfast, Snack
Cuisine American
Diet Vegetarian
Keyword Blueberry Muffins, Cottage Cheese Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 187kcal
Author Katie Trant

Ingredients

  • 1 cup cottage cheese see notes below
  • ¼ cup butter melted and cooled slightly
  • 2 large eggs
  • ½ cup honey see notes on sweeteners below
  • 2 Tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour or extra all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup blueberries
US Customary - Metric

Instructions

  • Preheat your oven to 350°F/180°C
  • Grease a 12-cup muffin cup (I use softened butter) or line with parchment muffin liners
  • Put the cottage cheese into your blender, and blend until smooth. Transfer to a large bowl.
    1 cup cottage cheese
  • Add the melted butter, honey, eggs, milk, and vanilla to the bowl with the cottage cheese and whisk to combine.
    ¼ cup butter, 2 large eggs, ½ cup honey, 2 Tablespoons milk, 1 teaspoon vanilla extract
  • Add the flour, baking powder, baking soda, and salt on top of the wet mixture and use a whisk to combine.
    1 cup all-purpose flour, 1 cup whole wheat pastry flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • Add the blueberries and use a spatula to carefully fold them into the muffin batter.
    1 cup blueberries
  • Spoon the batter evenly into the muffin cups.
  • Bake for 20 minutes, or until the muffins are puffed, golden on top, and a cake tester or knife comes out with only a few crumbs attached.
  • Let the muffins cool for 5 minutes, and then carefully remove them from the muffin tins to continue cooling.

Notes

  • Nutrition values are an estimate only
  • I use full-fat cottage cheese for this recipe.
  • Some grocery stores carry crushed cottage cheese, which is already blended. If you can find this then you can skip the blending step.
  • You can actually make this recipe without blending the cottage cheese, but the muffins won't be quite as fluffy.
  • I tested this recipe many times, and found that the muffins turned out better when the wet mix is whisked together by hand rather than everything mixed in the blender. By all means you can combine all of the wet ingredients in the blender if you prefer, but the muffins kind of sink after baking when you do this.
  • I have tested this recipe using honey, maple syrup, and granulated sugar, and they all turn out fine. My favorite was the honey, and my kids preferred the maple syrup.
  • If you want to use granulated sugar, increase the amount to ¾ cup as honey is sweeter than sugar.
  • I have tested this recipe with both fresh and frozen blueberries, and both work fine. The muffin batter is quite thick, so frozen blueberries tend to leave purple streaks as you fold them through.
  • We love this recipe with coarse sugar sprinkled on the tops before baking.

Nutrition

Calories: 187kcal | Carbohydrates: 30g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 241mg | Potassium: 165mg | Fiber: 2g | Sugar: 14g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg