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High-Protein, Ultra-Moist Cottage Cheese Blueberry Muffins

A close-up of a cottage cheese blueberry muffin broken in half, showing the moist, bright interior packed with blueberries.
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Bake these incredibly soft and moist cottage cheese blueberry muffins. They are packed with protein, come together fast, and make a perfect grab-and-go breakfast or snack.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup low-fat cottage cheese, blended until smooth
  • 1/2 cup granulated sugar
  • 1/4 cup melted coconut oil or vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (any type)
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, combine the smooth cottage cheese, sugar, melted oil, eggs, and vanilla extract. Mix until just combined.
  4. Pour the milk into the wet ingredients and stir briefly.
  5. Add the dry ingredient mixture to the wet ingredients. Mix with a spatula only until the flour streaks almost disappear. Do not overmix; a few lumps are fine.
  6. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  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 of a muffin 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, blend your cottage cheese until it is completely smooth before adding it to the wet ingredients. This step is key for ultra-moist baked goods.
  • If you want extra rise, add 1/2 teaspoon of cream of tartar to the dry ingredients.
  • These muffins freeze well. Cool them completely, place them in a freezer-safe bag, and freeze for up to three months. Thaw overnight on the counter for a quick breakfast.
  • Find more easy muffin recipes on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/cottage-cheese-blueberry-muffins-recipe/