Moist, tender muffins brimming with juicy blueberries and enhanced by creamy cottage cheese—perfect for breakfast, snacks, or brunch.

1 cup cottage cheese (smooth or small-curd)

1/2 cup milk (dairy or non-dairy)

2 large eggs

1/3 cup sugar (or honey/maple syrup)

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp vanilla extract

1–1¼ cups fresh or frozen blueberries

Optional: 1/4 cup chopped nuts or lemon zest

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Preheat oven to 375 °F and line a 12‑cup muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together cottage cheese, milk, eggs, sugar, and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet mixture until almost combined.
Fold in blueberries and optional nuts or lemon zest, being careful not to overmix.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool slightly.

Substitute half the flour with whole wheat for added fiber.

Add 1 tsp lemon zest for a bright lemon-blueberry twist.

Top with oats or oat crumble before baking for texture.

Stir in vanilla protein powder for a protein boost.

Add ½ tsp cinnamon or nutmeg for a spiced version.