Go Back
–+ servings
cottage cheese muffins with blueberries, raspberries and blackberries on black wire rack.

Cottage Cheese Muffins

Course: Snacks
Cuisine: American, American Baking
Keyword: blueberry cottage cheese muffins, muffins with cottage cheese, recipes with cottage cheese
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12
Calories: 155kcal
These Cottage Cheese Muffins made with blueberries, raspberries and blackberries are going to be your new favorite muffin recipe. They're soft, have a delicious texture and come with a protein boost.
Print Recipe

Ingredients

  • 1 cup whole wheat flour
  • ¾ cup quick oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 cup small curd cottage cheese 4% milkfat or low fat
  • ⅓ cup pure maple syrup
  • 3 tablespoons avocado oil
  • 2 large eggs
  • ½ tablespoon vanilla extract
  • ½ cup fresh blueberries
  • ½ cup fresh raspberries
  • ½ cup fresh blackberries

Instructions

  • Preheat oven to 425ºF and line 12-cup muffin tin with paper liners.
  • Mix dry ingredients: In a medium bowl, combine flour, quick oats, baking powder, baking soda and salt; set aside.
  • Blend cottage cheese: In a small blender or food processor add cottage cheese, honey, oil and vanilla; blend until smooth. Transfer to a large mixing bowl and whisk in eggs.
  • Gently toss the berries into the bowl of dry ingredients then add into the large bowl of wet ingredients, gently folding in until just combined.
  • Evenly distribute batter into muffin pan (I like to use a cookie scoop), filling about ¾ way full if using all 12 cavities, or you can do 9 muffins for slightly taller muffin tops.
  • Bake for 5 minutes at 425ºF, then drop oven temperature to 350ºF and continue baking for another 8-10 minutes, OR until inserted toothpick comes out clean. Muffins will brown more if using honey.
  • Cool: Allow muffins to cool in pan for 5 minutes before transferring to a wire rack.

Video

Notes

Storing: Muffins will keep best in the fridge, 3-4 days. If freezing, use an airtight container, label for 3 months. Thaw in fridge.
Flour: You can use the same amount of white whole wheat flour, or if using all-purpose flour, use an additional 2 tablespoons.
Nutrition information approximate, based on 1 of 12 muffins.

Nutrition

Serving: 1muffin | Calories: 155kcal | Carbohydrates: 21g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 33mg | Potassium: 66mg | Fiber: 3g | Sugar: 8g