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Cottage Cheese Blueberry Muffins

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4 from 114 reviews

Soft, fluffy muffins bursting with juicy blueberries and the added creaminess of cottage cheese, perfect for breakfast or a snack.

Ingredients

Scale
  • 1 cup cottage cheese
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon sugar for topping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Line a muffin tin with paper liners or grease it with cooking spray.
  3. In a large mixing bowl, combine the cottage cheese, milk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  4. Mix together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Fold in the lemon zest and blueberries gently into the batter.
  7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  8. Bake for 18-22 minutes, or until golden brown.
  9. Allow muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can be frozen for up to 3 months.

Nutrition

Find it online: https://pennykitchenz.com/blueberry-muffins-with-cottage-cheese/

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