Blueberry Cottage Cheese Muffins

Moist, lemony blueberry muffins with cottage cheese for extra protein—ready in under 30 minutes and perfect for freezing.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 183kcal

Preheat oven to 425F. Grease or line a 12-cup muffin tin with paper liners. Set aside.
In a large bowl, whisk the sugar, eggs, oil, lemon zest, and vanilla together until combined.
3/4 cup granulated sugar, 2 large eggs, 1/4 cup neutral oil , 2 tablespoons fresh lemon zest, 1 teaspoon vanilla extract
Add the cottage cheese and milk, and whisk in until combined.
2/3 cup full-fat small curd cottage cheese, 1/3 cup milk
Stir in the flour, baking powder, and salt just until combined.
1 ½ cups sifted all-purpose flour, 2 ½ teaspoons baking powder, 1/2 teaspoon salt
Toss the blueberries with 1 tablespoon flour in a small bowl
1 cup fresh or frozen blueberries, 1 tablespoon flour
Fold the blueberries into the batter.
Divide the batter evenly among the prepared muffin tins.
Sprinkle with coarse sugar.
Bake for 5 minutes.
Without removing the muffins, decrease the oven temperature to 350F and continue baking for about 10-15 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Vanilla extract: For even more lemon flavor, use lemon flavoring in place of part of the vanilla extract.

Cottage cheese: I recommend using full-fat cottage cheese for the moistest muffins. Also, using small-curd cottage cheese helps the curds to incorporate into the muffins.

Blueberries: You can use fresh or frozen blueberries in this recipe. If using frozen blueberries, don't thaw before use as the thawed blueberries can give you gray batter.