Blueberry Cottage Cheese Muffins
User Reviews
5.0
18 reviews
Excellent
Blueberry Cottage Cheese Muffins
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These blueberry cottage cheese muffins are moist, fluffy, protein-packed, and so easy to make right in the blender. They’re kid-friendly and make the perfect grab-and-go breakfast or snack!
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Ingredients
- 2 large eggs at room temperature
- 1 cup full fat cottage cheese I used Good Culture
- ½ cup maple syrup
- ¼ cup melted coconut oil or avocado oil
- 1 teaspoon vanilla extract
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ⅓ heaping cup fresh blueberries plus more for topping
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with silicone liners and spray with cooking spray.
- Combine all the ingredients, except for the blueberries in a blender and blend until smooth.
- Add blueberries to the batter and stir to distribute evenly.
- Pour or scoop (using a ¼ cup) the batter into the lined muffin cups and top with additional blueberries.
- Bake for 16-18 minutes or until the tops are slightly golden and a toothpick comes out mostly clean.
- Let cool for a few minutes in the muffin tray and then remove and let cool completely on a wire cooling rack.
Notes
- Storage: Store muffins in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave for 20–30 seconds from the fridge or 1 minute from frozen—or enjoy them cold!
- Dairy-free option: I haven’t tested this with dairy-free cottage cheese or yogurt alternatives yet, but you’re welcome to experiment! You could also try my coconut flour muffins or vegan blueberry muffins for a tasty dairy free treat.
- coconut flour muffins
- vegan blueberry muffins
- Storage: Store muffins in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave for 20–30 seconds from the fridge or 1 minute from frozen—or enjoy them cold!
- Dairy-free option: I haven’t tested this with dairy-free cottage cheese or yogurt alternatives yet, but you’re welcome to experiment! You could also try my coconut flour muffins or vegan blueberry muffins for a tasty dairy free treat.
Nutrition Information
Show Details
Serving
1 muffin
Calories
169kcal
(8%)
Carbohydrates
22g
(7%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
9g
Monounsaturated Fat
1g
Cholesterol
38mg
(13%)
Sodium
259mg
(11%)
Potassium
104mg
(3%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 169kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 259mg | 11% |
| Potassium | 104mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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