Blueberry Almond Cottage Cheese Muffins
Yield: 12 muffins
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Ingredients
Wet Ingredients
- 1 cup cottage cheese
- ½ cup unsweetened almond milk
- ¼ cup honey or maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or butter
Dry Ingredients
- 2 cups almond flour
- ½ cup oat flour (or whole wheat flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Mix-ins
- 1½ cups fresh or frozen blueberries
- ¼ cup sliced almonds (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or lightly grease.
- In a blender or bowl, combine cottage cheese, almond milk, honey, eggs, vanilla, and melted oil until mostly smooth.
- In another bowl, whisk together almond flour, oat flour, baking powder, baking soda, salt, and cinnamon.
- Add the wet mixture to the dry ingredients and stir just until combined.
- Gently fold in the blueberries.
- Divide batter evenly among muffin cups (about ¾ full).
- Sprinkle sliced almonds on top if desired.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Optional Glaze
Mix together:
- ½ cup powdered sugar
- 1–2 tablespoons almond milk
- ¼ teaspoon vanilla
Drizzle over cooled muffins.
Nutrition Information (Approximate, per muffin)
| Nutrient | Amount |
|---|---|
| Calories | 185 |
| Protein | 8 g |
| Carbohydrates | 14 g |
| Fiber | 3 g |
| Sugars | 8 g |
| Fat | 11 g |
| Saturated Fat | 2 g |
| Cholesterol | 35 mg |
| Sodium | 180 mg |
| Calcium | 110 mg |
Values vary depending on ingredients used.
Storage
- Room temperature: Up to 2 days in an airtight container.
- Refrigerator: Up to 5 days.
- Freezer: Up to 3 months. Thaw overnight in the refrigerator or microwave for 20–30 seconds.
Tips
- Toss blueberries with 1 teaspoon flour before folding into the batter to reduce sinking.
- Don’t overmix the batter; it keeps the muffins tender.
- Frozen blueberries can be used without thawing.
- For extra crunch, sprinkle sliced almonds and coarse sugar on top before baking.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Add them directly from the freezer without thawing.
Can I replace almond flour?
Yes. Use all-purpose flour (about 1¾ cups), though the texture will be different.
Can I make these gluten-free?
Yes. Use certified gluten-free oat flour along with the almond flour.
Can I make them dairy-free?
Replace the cottage cheese with a dairy-free cottage cheese alternative or thick dairy-free yogurt. The texture may vary.
Can I use another sweetener?
Yes. Honey, maple syrup, agave, or granulated sugar all work. Liquid sweeteners produce a slightly moister muffin.
Why are my muffins dense?
Common causes include overmixing, expired baking powder, or using too much flour.
Can I add protein powder?
Yes. Replace about ¼ cup of the flour with unflavored or vanilla protein powder. You may need an extra tablespoon or two of almond milk.
Can I add other fruits?
Absolutely. Raspberries, chopped strawberries, blackberries, or diced peaches all work well.
Are these muffins healthy?
They provide protein from cottage cheese and healthy fats from almond flour, while containing less refined
