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Blueberry Cottage Cheese Muffins – Moist, Protein-Packed & Naturally Sweet

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Soft, protein-rich muffins made with cottage cheese and juicy blueberries. Naturally sweetened and perfect for breakfast or snacking.

Ingredients

Scale

  • 1½ cups all-purpose flour

  • 1½ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • ¾ cup cottage cheese

  • 2 large eggs

  • ¼ cup honey or maple syrup

  • 1 tsp vanilla extract

  • ¼ cup melted butter or oil

  • 1 cup blueberries (fresh or frozen)

Instructions

  1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.

  2. In a bowl, mix flour, baking powder, baking soda, and salt.

  3. In a blender, blend cottage cheese, eggs, honey, vanilla, and butter until smooth.

  4. Pour wet into dry and mix until just combined.

  5. Fold in blueberries gently.

  6. Divide batter into muffin cups (¾ full).

  7. Bake for 18–22 minutes until golden and a toothpick comes out clean.

  8. Cool for 5 minutes in pan, then transfer to a rack.

Notes

  • Use gluten-free flour for GF version.

  • Store in fridge up to 5 days or freeze for 3 months.

  • Add lemon zest for a citrus twist

Find it online: https://recipestin.com/blueberry-cottage-cheese-muffins-moist-protein-packed-naturally-sweet/