Go Back Email Link
–+ servings

Cottage Cheese Blueberry Muffins

Jani H. Leuschel
These deliciously moist muffins offer a nice amount of protein and calcium plus plenty of juicy, dark, and sweet blueberries!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course breads, Breakfast, brunch, Snack
Cuisine American
Servings 12
Calories 158 kcal

Equipment

Ingredients
  

  • ¾ cup all-purpose flour, or use unbleached
  • ¾ cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt, fine crystals
  • 1¼ cups cottage cheese, low-fat
  • ⅓ cup neutral vegetable oil, canola, mild olive oil, sunflower oil
  • ¼ cup maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest, grated (can sub orange zest)
  • 1 cup blueberries, frozen or fresh

Instructions
 Start Cooking 

  • Wash hands thoroughly, lathering with soap and rinsing under running water.
  • Prepare a muffin tin with liners or coat the wells with non-stick spray.
  • Preheat oven to 400 F.
  • Place dry ingredients in a large bowl and whisk.
  • Mix wet ingredients in a medium bowl. Whisk to mix thoroughly.
  • Make an indentation in the center of the dry ingredients. Pour liquids into the center and mix just until there are no more dry spots. The batter will be very thick.
  • Gently, fold blueberries into the batter.
  • Fill each liner or muffin cup three-quarters full and place the tin in the oven. Bake for 15 minutes, until a tester inserted in the center comes out with just a couple of crumbs sticking to it.
    Bake three to five minutes longer if the muffins are still wet in the center.
    The muffin tops should be lightly golden.
  • Take the muffins out of the oven and let them cool in the pan for 5 minutes on the counter or stovetop. Then, remove them to wire racks to finish cooling.

Video

Notes

This muffin has a lovely cake-like texture, partially because of the maple syrup and oil. However, if you don't mind a slightly coarser crumb, you can substitute melted butter for the oil and sugar for the syrup. 
After baking, be sure not to let the muffins stay in the pan too long. They will steam and get soggy bottoms!

Nutrition

Calories: 158kcalCarbohydrates: 18gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 15mgSodium: 231mgPotassium: 85mgFiber: 1gSugar: 6gVitamin A: 37IUVitamin C: 1mgCalcium: 47mgIron: 1mg
Nutrition Facts
Cottage Cheese Blueberry Muffins
Amount per Serving
Calories
158
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
15
mg
5
%
Sodium
 
231
mg
10
%
Potassium
 
85
mg
2
%
Carbohydrates
 
18
g
6
%
Fiber
 
1
g
4
%
Sugar
 
6
g
7
%
Protein
 
5
g
10
%
Vitamin A
 
37
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
47
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!