Cottage Cheese Blueberry Muffins

These Cottage Cheese Blueberry Muffins are a fantastic choice for a healthy breakfast that’s packed with protein. You can whip up a batch in no time and have breakfast ready for the whole week! They’re super soft, fluffy, and oh-so-moist, with bursts of juicy blueberries in every bite. Plus, they’re a hit with the whole family!

Here’s why you’ll absolutely adore this recipe:

• You only need one bowl and 35 minutes to make these muffins.
• Fresh blueberries give them a naturally sweet flavor and are loaded with antioxidants.
• They’re packed with cottage cheese, adding plenty of protein without changing the delicious taste.
• Perfect for busy mornings, you can make a batch at the beginning of the week and grab one whenever you need a quick breakfast.
• And let’s not forget, they’re irresistibly soft, fluffy, and moist, especially when warmed up alongside a cup of coffee.

Now, let’s dive into some handy tips and tricks:

• Mix your wet ingredients first, then add the dry ones. No need for extra bowls!
• Coat your fresh blueberries in a bit of flour before adding them to the batter to prevent sinking during baking.
• Use a double cookie scoop to easily fill your muffin liners.
• Feel free to add extra blueberries on top before baking for more fruity goodness.
• When baking, use every other muffin cavity in the pan to give each muffin room to rise beautifully.

Got questions? We’ve got answers:

• Wondering if you can use almond flour instead of all-purpose? While we haven’t tested it, you can give it a try and let us know how it turns out!
• Want to make these muffins gluten-free? Just swap in a gluten-free flour blend like Bob’s Red Mill or King Arthur’s.
• Thinking about skipping the eggs? Try using yogurt, banana, applesauce, or a nut or seed butter instead. Start with about 1/3 cup.

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