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The Ultimate High-Protein, Moist & Fluffy Cottage Cheese Blueberry Muffins

Three fluffy cottage cheese blueberry muffins, one broken open to show the moist interior filled with blueberries.
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You can make these incredibly soft, moist, and protein-packed blueberry muffins using cottage cheese. They are perfect for a healthy breakfast, a quick snack, or meal prepping for the week.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup milk (any kind)
  • 1/2 cup cottage cheese (blended until smooth)
  • 1/4 cup melted coconut oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon lemon zest (optional, for brightness)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. If you are not using small curd cottage cheese, blend the cottage cheese in a food processor or blender until it is completely smooth. This step is key for a fluffy crumb.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a separate medium bowl, whisk the sugar, egg, milk, blended cottage cheese, oil, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the blueberries and lemon zest, if using.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, make sure your cottage cheese is fully blended. This incorporates the protein without leaving curds, resulting in a moist cottage cheese recipe.
  • If you use frozen blueberries, do not thaw them. Toss them with one teaspoon of flour before adding them to the batter to prevent them from sinking.
  • These muffins freeze well. Cool them completely, then store them in an airtight container in the freezer for up to three months. Thaw on the counter or microwave briefly.

Nutrition

Find it online: https://www.purecookingjoy.com/cottage-cheese-blueberry-muffins/

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