Description
These Small Batch Blueberry Cottage Cheese Muffins are moist, fluffy, and naturally protein-rich thanks to creamy cottage cheese. Packed with juicy blueberries and sweetened with honey or maple syrup, they’re perfect for a healthy breakfast or quick snack. This easy recipe makes just 6 muffins—ideal for small households or anyone craving a fresh-baked treat without leftovers!
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg
- ½ cup cottage cheese (full-fat or low-fat)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or oil
- 1–2 tablespoons milk (only if needed to thin the batter)
- ½ cup fresh or frozen blueberries (tossed in flour if frozen)
Instructions
- Preheat oven to 350°F (175°C). Line 6 muffin cups with liners or lightly grease them.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk the egg, cottage cheese, honey (or maple syrup), vanilla, and melted butter or oil until combined.
- Add dry ingredients to the wet mixture and stir just until combined. Add a splash of milk if the batter is too thick.
- Gently fold in the blueberries.
- Divide the batter evenly among 6 muffin cups.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.
Notes
- Add lemon zest for a bright, citrusy flavor.
- Try raspberries, diced strawberries, or mini chocolate chips as variations.
- Use whole wheat or oat flour for a heartier muffin.
- For smoother texture, blend cottage cheese into the wet ingredients before mixing.
