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–+ servings
Three blueberry and cottage cheese muffins stacked on top of each other.
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5 from 1 vote

Blueberry and Cottage Cheese Muffins

These viral Blueberry and Cottage Cheese Muffins are high in protein, fluffy, and bursting with fresh blueberries! If you haven't jumped on the cottage cheese trend yet, this is your sign. Perfect for breakfast, meal prep, or a healthy snack.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 308kcal
Author: Mike Cleavenger

Equipment

Ingredients

  • ⅔ cup avocado oil
  • 1 large navel orange zest and juice of 1 orange
  • 2 large eggs at room temperature
  • 1 cup cottage cheese
  • ½ cup whole milk
  • 2¼ cup all-purpose flour
  • 1 cup light brown sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 cup blueberries fresh or frozen

Instructions

  • Preheat your oven to 400°F (204°C) and adjust the rack to the center position for even baking. Line a muffin tin with paper liners or lightly grease each cup with softened butter to prevent sticking.
  • In a large bowl, whisk together the oil, orange juice, orange zest, eggs, and cottage cheese until well combined. In a separate bowl, whisk the flour, brown sugar, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until just combined. Toss the blueberries with 1 tablespoon of flour to coat, then gently fold them into the batter.
  • Use an ice cream scoop to fill the muffin liners with the batter.
  • Bake for 10 minutes at 400°F/204°C. Drop the oven temperature down to 375°F/190°C and bake for another 15 minutes. Muffins are done when a cake tester comes out clean.
  • Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.

Notes

  • Store muffins in an airtight ziplock bag at room temperature for up to 3 days or freeze for up to 3 months. To reheat frozen blueberry muffins, microwave for about 45 seconds until warm.
  • Coat the blueberries with 1 tablespoon of flour to help keep them evenly distributed in the muffins.
  • Use parchment muffin liners when baking your muffins to prevent sticking. 

Nutrition

Calories: 308kcal | Carbohydrates: 40g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 230mg | Potassium: 122mg | Fiber: 1g | Sugar: 21g | Vitamin A: 112IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 2mg