Go Back
Ingredients for Cottage Cheese Blueberry Muffins: A Deliciously Healthy Treat

Cottage Cheese Blueberry Muffins

This cottage cheese blueberry muffins is a simple breakfast recipe made with everyday ingredients. Perfect for busy days and family meals.
Print Recipe Pin Recipe

Ingredients
  

1 cup cottage cheese (low-fat or full-fat)

1/2 cup unsweetened applesauce

2 large eggs

1/2 cup honey or maple syrup

1 tsp vanilla extract

1 1/2 cups all-purpose flour (or whole wheat flour)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cups fresh blueberries (or frozen, thawed and drained)

1/4 cup chopped walnuts (optional)

1 tsp lemon zest (optional but recommended)

Instructions
 

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

    Mix Wet Ingredients: In a large bowl, combine the cottage cheese, applesauce, eggs, honey (or maple syrup), and vanilla extract. Whisk together until the mixture is smooth and well combined.

      Prepare Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking powder, baking soda, and salt. If using, add lemon zest for added freshness. Stir to combine.

        Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

          Fold in Blueberries & Walnuts: Gently fold in the blueberries and chopped walnuts (if using) into the batter, ensuring they are evenly distributed without breaking the berries.

            Fill Muffin Tin: Spoon the batter into the prepared muffin cups, filling each about 2/3 full.

              Bake: Place the muffin tray in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and the muffins are lightly golden.

                Cool and Serve: Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy warm or store in an airtight container.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins