Name: Blueberry Cottage Cheese Muffins: Moist, Fluffy, and Protein-Packed Goodness
Ingredients: 1 cup cottage cheese (full-fat or low-fat); 2 large eggs; ¼ cup melted coconut oil or unsalted butter; ⅓ cup honey or maple syrup; 1 tsp vanilla extract; 1 cup all-purpose flour (or use oat flour for gluten-free); ½ cup whole wheat flour (or more AP flour); 1 ½ tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 1 cup fresh or frozen blueberries (tossed in a bit of flour to prevent sinking); Optional: zest of 1 lemon for brightness

Ingredients

Scale

1 cup cottage cheese (full-fat or low-fat)
2 large eggs
¼ cup melted coconut oil or unsalted butter
⅓ cup honey or maple syrup
1 tsp vanilla extract
1 cup all-purpose flour (or use oat flour for gluten-free)
½ cup whole wheat flour (or more AP flour)
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup fresh or frozen blueberries (tossed in a bit of flour to prevent sinking)

Optional: zest of 1 lemon for brightness

Instructions

1. Preheat and Prep

Preheat oven to 375°F (190°C).
Line a muffin tin with paper liners or grease well.

2. Mix Wet Ingredients

In a blender or food processor, blend cottage cheese, eggs, oil, honey, and vanilla until smooth.

3. Combine Dry Ingredients

In a large bowl, whisk flours, baking powder, baking soda, and salt.

4. Combine Wet and Dry

Pour the blended mixture into the dry ingredients. Stir until just combined — do not overmix.

5. Fold in Blueberries

Gently fold in the blueberries (and lemon zest if using).

6. Fill and Bake

Divide batter evenly among 12 muffin cups.
Bake for 18–22 minutes, or until tops are golden and a toothpick comes out clean.

7. Cool and Enjoy

Let muffins cool in the pan for 5 minutes, then transfer to a rack.