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Blueberry Cottage Cheese Breakfast Muffins - Soft, Protein-Packed, and Ready to Go

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings

Ingredients
  

  • 1 cup small-curd cottage cheese (full-fat or low-fat)
  • 2 large eggs, room temperature
  • 1/3 cup neutral oil (such as canola, avocado, or light olive oil)
  • 1/3 cup honey or maple syrup (or 1/2 cup granulated sugar)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (or half all-purpose, half white whole wheat)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon lemon zest (optional but recommended)
  • 1 1/4 cups blueberries (fresh or frozen; do not thaw if frozen)
  • 2 tablespoons turbinado sugar for topping (optional)

Instructions
 

  • Prep the pan: Heat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  • Whisk the wet ingredients: In a large bowl, whisk cottage cheese, eggs, oil, honey (or sugar), and vanilla until mostly smooth. Small curds are fine.
  • Mix the dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
  • Combine gently: Add dry ingredients to wet and stir with a spatula until just combined. The batter should be thick and a bit lumpy. Do not overmix.
  • Fold in berries: Toss blueberries with a teaspoon of flour if you like (helps reduce sinking), then fold into the batter with a few gentle turns.
  • Fill the cups: Divide batter evenly among muffin cups. Sprinkle tops with turbinado sugar if using.
  • Bake: Bake 16–20 minutes, until the tops are golden and a toothpick comes out clean or with a few moist crumbs.
  • Cool: Let muffins rest in the pan for 5 minutes, then transfer to a rack to cool completely.