Healthy Cottage Cheese Blueberry Muffins

Healthy Blueberry muffins in a basket with a striped napkin laid inside and a few muffins next to the basket on a plate.

Looking for a nutritious snack or breakfast option that's both delicious and easy to make? These Healthy Cottage Cheese Blueberry Muffins are the perfect choice! Packed with protein, fiber, and antioxidants, they offer a wholesome twist on the classic muffin

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 154kcal

Author Jillian Schneider

Equipment

12 cup muffin tin
or a 24 cup mini muffin tin
large, medium, and small mixing bowls
large spoon for mixing
cooling rack

Ingredients

1 ¾ cup whole wheat flour
1 tsp whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
½ cup coconut oil melted
½ cup pure maple syrup
2 eggs
1 cup cottage cheese
2 tsp pure vanilla extract
1 tbsp light brown sugar
1 cup fresh blueberries if you use frozen let them thaw before baking.

Instructions

Step 1 - Preheat your oven to 400° Fahrenheit. Line a 12-cup muffin tin with muffin liners or grease it up with cooking spray and set aside. In a large bowl, whisk together 1 ¾ cups of whole wheat flour, 1 tsp. baking powder, ½ tsp. of baking soda, ½ tsp. of salt, and ½ tsp. of ground cinnamon.
Step 2 - In a separate, smaller bowl, combine the oil and maple syrup with a whisk. Add eggs and mix well.
Step 3 - Add the cottage cheese and vanilla. If your coconut oil starts to harden warm it up in the microwave to melt it again. I warmed it up for about 20 seconds.
Step 4 - Pour the wet ingredients into the dry ingredients and mix until well combined.
Step 5 - This next step was a game-changer. In a small bowl, mix the blueberries with a tsp. of flour. This will help the blueberries not to stick to the bottom when you cook them.
Step 6 - Fold the blueberries into the mixture.
Step 7 - Put the mixture evenly into the 12 muffin cups. I scooped with one spoon and then slid the mixture off the spoon into the muffin cup.
Step 8 - Sprinkle each muffin top with a tiny bit of light brown sugar or coconut sugar. This makes the top of the muffins crispy. Bake for 15 minutes. Place the muffin tin on a cooling rack until it is completely cooled.

Notes

How can the kids help?

Pre-measure ingredients and pour them into the bowl.
Give them a big spoon and let them mix (with help).
With a little guidance, they can crack eggs into a small bowl.

Can I substitute plain Greek yogurt for cottage cheese?

Yes, Greek yogurt can be used as a substitute for cottage cheese. However, note that Greek yogurt may impart a slightly tangier flavor and a different texture to the muffins. To achieve a similar consistency, opt for plain, unsweetened Greek yogurt.

How to store this recipe.

Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, freeze for up to 2 months.

Can you make this recipe without eggs?

Yes, you can substitute eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg) for a vegan alternative.

Can you use frozen berries?

Yes, you can. If using frozen blueberries, do not thaw them before adding to the batter. Toss them gently with a small amount of flour to prevent them from sinking during baking.

Nutrition