Go Back
- 1 cup cottage cheese - 1/2 cup milk - 1/4 cup honey or maple syrup - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking soda - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 1/2 cups fresh blueberries - Zest of 1 lemon - 1/4 teaspoon ground cinnamon (optional) - 1/4 cup granola (for topping, optional) In this recipe, cottage cheese is the star. It adds moisture and protein. You can use low-fat or full-fat cottage cheese based on your preference. Milk makes the batter smooth and creamy. I enjoy using honey, but maple syrup works great too. Next, we have eggs. They bind the ingredients and add richness. The vanilla extract gives a lovely flavor. For the dry mix, all-purpose flour is the best choice. Baking soda and baking powder help the muffins rise. Salt brings out the sweetness. Fresh blueberries burst with flavor. You can use frozen blueberries if fresh ones are not available. Lemon zest adds a bright note to the muffins. Ground cinnamon is optional, but it adds warmth. Finally, granola on top gives a nice crunch. - Lemon zest for flavor - Granola for a crunchy topping Feel free to skip the cinnamon or granola if you prefer a simpler muffin. You can adjust the sweetness and flavors based on your taste. This recipe is all about making these muffins your own! For the full recipe, check out the detailed instructions. - Preheat your oven to 375°F (190°C). - Line a muffin tin with paper liners or lightly grease it. - In a large bowl, combine 1 cup cottage cheese, 1/2 cup milk, 1/4 cup honey, 2 eggs, and 1 teaspoon vanilla extract. Mix well until blended. - In another bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon baking soda, 1 tablespoon baking powder, 1/2 teaspoon salt, lemon zest, and 1/4 teaspoon cinnamon if you choose to use it. - Gradually add the dry mixture to the wet mixture. Stir gently until just combined. - Fold in 1 1/2 cups blueberries carefully to avoid breaking them. - Spoon the batter into the muffin tin, filling each cup about two-thirds full. Optionally, sprinkle 1/4 cup granola on top for a fun crunch. - Bake for 18-20 minutes, or until a toothpick comes out clean. - Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. This simple process gives you tasty cottage cheese blueberry muffins that are perfect for breakfast or a snack. For the full details, check the Full Recipe. Enjoy! To get the best muffins, avoid overmixing the batter. Mix just until the dry and wet ingredients blend. Overmixing makes muffins dense and tough. Fresh blueberries are best for flavor and texture. If you use frozen blueberries, do not thaw them. Add them straight to the batter to keep them from turning mushy. Adding lemon zest brightens the muffins. It gives them a fresh taste. You can also add ground cinnamon for warmth. It pairs well with blueberries. For serving, try a dollop of cottage cheese or Greek yogurt on the side. Top with a few fresh blueberries for color and fun. One big mistake is not preheating the oven. Always preheat it to 375°F (190°C) before baking. This helps the muffins rise and cook evenly. Another mistake is measuring ingredients incorrectly. Use measuring cups and spoons for accuracy. This makes a big difference in your muffins’ taste and texture. {{image_2}} You can switch things up by using Greek yogurt instead of cottage cheese. Greek yogurt gives muffins a creamy texture and adds protein. You can also change sweeteners. For instance, use agave syrup instead of honey. This change can make your muffins less sweet and give a different flavor. Feel free to get creative with flavor additions. You can mix in nuts like walnuts or pecans for a crunchy bite. Adding extra fruits like raspberries or sliced bananas can also enhance the taste. Spices like nutmeg or cardamom can take the muffins to a new level. Just a pinch can add warmth and depth. If you need gluten-free options, use almond flour or oat flour instead of all-purpose flour. This swap keeps the muffins soft and tasty. For vegan adaptations, replace eggs with flax eggs or applesauce. Use plant-based milk and keep the honey out. This way, everyone can enjoy these tasty treats. For the full recipe, refer to the previous section to get started on your Cottage Cheese Blueberry Muffins. To keep your cottage cheese blueberry muffins fresh, store them in an airtight container. This helps avoid drying out. If you want to refrigerate them, place the muffins in the container for up to a week. Make sure they cool completely before sealing. If you want to keep them longer, freezing is a great option. Wrap each muffin in plastic wrap or foil, then place them in a freezer bag. They can stay fresh for up to three months in the freezer. When you're ready to enjoy your muffins again, reheating is simple. Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and heat for about 5-10 minutes. This method helps keep them warm and soft. If you want to use the microwave, heat each muffin for 20-30 seconds. To keep them moist, cover them with a damp paper towel. This step helps prevent them from drying out. Enjoy your delicious muffins warm! Cottage cheese blueberry muffins have a soft and moist texture. The cottage cheese adds creaminess. You will also notice a slight chew from the flour. The blueberries burst with juice, making each bite refreshing. They are not dense like some muffins; instead, they feel light and airy. This texture makes them perfect for breakfast or a snack. Yes, you can use many fruits in this recipe. Raspberries, strawberries, or chopped apples work great. You can even mix fruits for fun flavors. Consider adding bananas for natural sweetness. Each fruit adds its unique taste and texture. Just be sure to adjust the sweetness if your fruit is very sweet. Cottage cheese blueberry muffins can last about 3 to 5 days. Store them in an airtight container at room temperature. If you want to keep them longer, freeze them. They freeze well and can last for up to 3 months. Just reheat them in the oven or microwave before serving. Yes, you can prepare the batter in advance. Mix the wet and dry ingredients separately. Store them in the fridge for up to 24 hours. When you are ready, combine them and fold in the blueberries. This saves time when you want fresh muffins quickly. Enjoy the ease of prep without losing flavor! Make delicious cottage cheese blueberry muffins with easy steps. We covered ingredients, mixing, and baking techniques. Remember to avoid overmixing for the best texture. Try adding lemon zest or granola for extra flavor. You can also make smart swaps for dietary needs. In conclusion, these muffins are simple, tasty, and customizable. You can enjoy them fresh or store for later. Happy baking!

- Cottage Cheese Blueberry Muffins

Indulge in the delightful taste of Cottage Cheese Blueberry Muffins that are both healthy and delicious! Packed with protein, these muffins boast the creamy goodness of cottage cheese and the sweetness of fresh blueberries. Perfect for breakfast or a snack, they're easy to make in just 35 minutes. Click through to explore the full recipe and elevate your baking game with these mouthwatering treats!
Print Recipe Pin Recipe

Ingredients
  

1 cup cottage cheese

1/2 cup milk

1/4 cup honey or maple syrup

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1 tablespoon baking powder

1/2 teaspoon salt

1 1/2 cups fresh blueberries (or frozen, if unavailable)

Zest of 1 lemon

1/4 teaspoon ground cinnamon (optional)

1/4 cup granola (for topping, optional)

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

    In a mixing bowl, combine the cottage cheese, milk, honey (or maple syrup), eggs, and vanilla extract. Whisk together until well blended.

      In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, lemon zest, and ground cinnamon (if using).

        Gradually add the dry ingredients to the wet mixture and stir until just combined; be careful not to overmix.

          Gently fold in the blueberries, taking care not to break them.

            Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. If desired, sprinkle granola on top for an added crunch.

              Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

                Once baked, remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Presentation Tips: Serve warm with a dollop of cottage cheese or Greek yogurt on the side, and a handful of fresh blueberries scattered around for a pop of color. Enjoy as a delightful breakfast or snack option!