Moist, protein-packed muffins combining creamy cottage cheese and fresh blueberries for a healthy breakfast, snack, or dessert.

Scale

1½ cups all-purpose flour (or oat flour)

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup small-curd cottage cheese (about 225 g)

2 large eggs

⅓ cup honey or maple syrup

3 tablespoons olive oil or melted coconut oil

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

1 teaspoon lemon zest (optional)

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

3. In a large bowl, whisk eggs until light, then add cottage cheese, honey or maple syrup, oil, and vanilla; mix until smooth.

4. Gently fold dry ingredients into wet mixture until just combined, then fold in blueberries and lemon zest.

5. Divide batter evenly among muffin cups, filling each about ¾ full; sprinkle extra blueberries on top.

6. Bake 20–25 minutes until golden and a toothpick inserts clean. Let cool in tin 5 minutes, then transfer to a wire rack.

7. Serve warm or store in an airtight container at room temperature for up to 2 days or refrigerate for 4–5 days.