Hey y’all! If you’re on the hunt for a muffin that’s wholesome, delicious, and perfect for any occasion, then these Healthy Cottage Cheese Blueberry Muffins are just the treat you need. Bursting with juicy blueberries and the creamy goodness of cottage cheese, these muffins are a nutritious delight. Whether you’re planning a brunch, need a grab-and-go breakfast, or want a tasty snack, these muffins won’t disappoint. Let’s get cooking!
Why You’ll Love This
- These muffins are packed with protein thanks to the cottage cheese.
- The natural sweetness of blueberries means less sugar is needed.
- They’re moist and fluffy, perfect for any time of day.
- Quick to prepare, making them ideal for busy mornings.
- They’re freezer-friendly, so you can enjoy them any time.
Ingredients
- 1 cup cottage cheese
- 1 cup fresh or frozen blueberries
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/4 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions
Prepare the Muffin Batter
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, mix the cottage cheese, honey, applesauce, eggs, and vanilla until smooth.
Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Combine the wet and dry ingredients, stirring until just combined.
Add the Blueberries
Gently fold in the blueberries, being careful not to overmix so the berries stay intact.
Bake the Muffins
Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving.
Notes
- For a vegan option, consider using a flax egg as an egg substitute. Learn more about flax eggs.
- If using frozen blueberries, do not thaw them to prevent color bleeding.
- Consider using low-fat cottage cheese to reduce calorie content. Nutritional value of low-fat cottage cheese.
Variations
- Banana Cottage Cheese Muffins: Substitute blueberries with mashed bananas for a different flavor.
- Chocolate Chip Cottage Cheese Muffins: Add a handful of dark chocolate chips instead of blueberries.
- Nutty Berry Muffins: Stir in a quarter cup of chopped nuts for added texture.
Required Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Spatula
Storage Instructions
Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze them for up to 3 months; just thaw overnight in the refrigerator before serving.
Suggested Pairings
Enjoy these muffins with a cup of green tea or a glass of almond milk for a healthy breakfast. They also pair wonderfully with a dollop of Greek yogurt on the side.
Pro Tips
- Do not overmix the batter to keep the muffins light and fluffy. More muffin baking tips.
- Use a scoop to evenly divide the batter into the muffin cups for consistent muffin sizes.
- Add a sprinkle of rolled oats on top before baking for a crunchy topping.
FAQ
Can I use other fruits instead of blueberries?
Yes, you can substitute blueberries with raspberries, diced strawberries, or even chopped apples.
Are these muffins gluten-free?
No, but you can make them gluten-free by using a gluten-free flour blend instead of regular flour.
How do I make these muffins dairy-free?
Use a dairy-free cottage cheese alternative and replace the eggs with a suitable substitute like flax eggs.