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Cottage cheese blueberry muffins on white plate with blueberries in background and wooden toddler bowl.

Cottage Cheese Blueberry Muffins

These Cottage Cheese Blueberry Muffins are soft, naturally sweetened, and packed with protein, perfect for toddlers on the go or snack time at home!
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Course: Breakfast, Snack
Keyword: gluten-free, muffins
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 Muffins
Calories: 102kcal
Author: Ali Ellis, MSc., RD

Equipment

  • 1 Food processor or blender
  • 1 muffin pan

Ingredients

Wet Ingredients

  • 2 eggs
  • 1 cup cottage cheese
  • ¼ cup coconut oil or other oil of choice
  • 1 tablespoon lemon juice
  • ⅓ cup maple syrup

Dry Ingredients

  • 1 ¼ oat flour plus a little extra to toss the blueberries in
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1½ cups blueberries frozen or fresh

Instructions

  • Preheat oven to 375℉.
  • Add the wet ingredients to a blender or food processor. Blend until smooth.
  • Pour the blended wet ingredients into a medium bowl.
  • Add the dry ingredients up until the blueberries. Stir to combine.
  • Toss the blueberries in a little oat flour to prevent sinking, then fold them into the batter.
  • Spoon the batter into your prepared muffin pan. You can add a few extra blueberries on top if you wish.
  • Bake for 22-25 minutes. If using a mini muffin pan, bake for 16-18 minutes. Muffins are done when they are golden brown on top and a toothpick comes out clean.
  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool down. Enjoy!

Nutrition

Calories: 102kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 125mg | Potassium: 66mg | Fiber: 1g | Sugar: 8g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 0.3mg