These cottage cheese blueberry muffins are the perfect way to start your day! These muffins with cottage cheese are fluffy, soft, and so easy to make! Each bite is bursting with sweet, juicy blueberries. Make a batch to meal prep for the week or for the freezer for another day.
Ready in less than 35 minutes, these cottage cheese blueberry muffins make for the perfect breakfast or mid-after snack! They are so delightfully fluffy and have a nice little boost of protein in them, thanks to the cottage cheese in the muffin batter!
Why You’ll Love This Recipe
- These cottage cheese muffins come together very quickly and easily. You don’t need anything fancy like a mixer. You could get away with just two bowls and a wooden spoon!
- They’re so soft, moist, and fluffy! These blueberry muffins will melt in your mouth. They’re so delightfully airy, thanks to the little pockets of air left by the cottage cheese melting in the muffins.
- These muffins with cottage cheese keep really well, so you can meal prep them for the week or pop them into the freezer for another day.
Ingredients You’ll Need
flour — these blueberry cottage cheese muffins use all-purpose flour, so you’re likely to have what you need on hand! I haven’t tested this recipe with a different flour, so unfortunately, I’m not sure how they’ll end up if you swap the flour.
baking soda & baking powder — make sure these aren’t expired! If you’re pulling old boxes out of the back of the pantry, they might have lost their effectiveness in their leavening properties. You’ll need to use both to ensure your muffins come out light and fluffy like mine!
salt — just a pinch of kosher salt to balance everything out.
cottage cheese — cottage cheese is a low-calorie cheese with a mild flavor, so it doesn’t add any strong flavor to the bagels. It essentially melts into the blueberry muffins when baked, so you get light, airy little pockets throughout the interior of the bagels. Cottage cheese is also an excellent source of protein, so it’ll leave you feeling satiated. I usually use 2% MF (2% milk fat), but if you can find 4% MF, I highly recommend it!
oil — using oil in muffins helps them stay soft and tender at room temperature. Use olive, vegetable, or canola oil.
milk — use whole milk for the best flavor. I haven’t tried testing this with nut milk, only cow’s milk (and lactose-free cow’s milk).
eggs — make sure the eggs are at room temperature. This ensures they mix into the batter without you having to overmix it.
vanilla extract — use real vanilla extract for the best flavor.
maple syrup — I use maple syrup to sweeten the muffins. Make sure to use real maple syrup. Real maple syrup comes straight from trees, whereas pancake syrup is usually made with corn syrup.
blueberries — while I love using little blueberries so they’re sprinkled throughout the muffins, my grocery store only has the jumbo-sized blueberries, so it’s what I’m using. I’m also using fresh blueberries, but in a pinch, you can use frozen blueberries!
How to Make Cottage Cheese Blueberry Muffins
- Heat the oven to 375°F and line a muffin tin with liners. Spray with non-stick.
- In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, add the cottage cheese, oil, milk, eggs, vanilla extract, and maple syrup.
- Whisk to combine.
- Add the bowl of wet ingredients into the dry ingredients.
- Whisk to combine, making sure to stop when just combined. Do not over mix the muffin batter. Add the blueberries and mix until just combined. Feel free to set some blueberries aside to place on top of the muffins before baking, if desired.
- Fill the muffin tin using a large ice cream scoop or a quarter-cup measuring scoop; the batter should go almost all the way to the top. Top with the leftover blueberries that were set aside.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin tin before removing and enjoying.
Recipe Tips and Notes
- This blueberry cottage cheese muffins recipe doesn’t use a ton of oil, so I recommend spraying the muffin liners with some non-stick spray to help prevent them from sticking to the paper liner.
- Avoid overmixing the batter. Too much mixing will help gluten strands form, leading to a less fluffy muffin.
- Anything in the fridge, bring it out ahead of time, so they are room temperature. This helps prevent overmixing.
- 2 cups of flour is 240 grams. Weighing it with a scale is the most accurate way to ensure you don’t add too much flour. However, if you don’t have a scale, don’t scoop flour directly out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. This will prevent over-packing the measuring cup. I use this super basic Amazon brand scale.
- Make sure to use full-fat cottage cheese so you get the airy texture. The bit of extra fat from the cottage cheese helps!
- If using frozen blueberries, don’t thaw them! Add them directly to the batter frozen.
- Lemon pairs wonderfully with blueberries! You can add the zest of a lemon to the batter for a bright, citrusy addition.
Make Ahead Tips
- Meal prep: once cooled, place the protein blueberry cottage cheese muffins in a large zip top bag or airtight container and store at room temperature for up to 5 days. You want the muffins to be cool, or the blueberries on the tops of the muffins will get squished.
- Freezer: you can freeze the cooled muffins for up to 3 months in a large freezer-safe zip top bag or airtight freezer-safe container. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
Want More Cottage Cheese Recipes?
If you’ve got some extra cottage cheese and want another recipe, try these ones:
- Whipped Cottage Cheese
- Cottage Cheese Pancakes
- Cottage Cheese Egg Bites
- Scrambled Eggs with Cottage Cheese
- Cottage Cheese Pasta Bake
- Cottage Cheese with Roasted Garlic and Chives
Blueberry Cottage Cheese Muffins Recipe
Ingredients
- 1½ cup all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup olive oil
- ½ cup maple syrup
- 2 teaspoons vanilla extract
- 1 cup cottage cheese
- ¼ cup milk
- 2 eggs
- 1 cup blueberries
Instructions
- Heat the oven to 375°F and line a muffin tin with liners. Spray with non-stick.
- In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, add the cottage cheese, oil, milk, eggs, vanilla extract, and maple syrup and whisk to combine.
- Add the bowl of wet ingredients into the dry ingredients. Whisk to combine, making sure to stop when just combined. Do not over mix the muffin batter.
- Add the blueberries and mix until just combined. Feel free to set some blueberries aside to place on top of the muffins before baking, if desired.
- Fill the muffin tin using a large ice cream scoop or a quarter-cup measuring scoop; the batter should go almost all the way to the top. Top with the leftover blueberries.
- Bake for 20 to 25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin tin before removing and enjoying.
Nutrition Per Serving
More Blueberry Recipes
- Blueberry Lemon Overnight Oats
- Blueberry Overnight Oats
- Blueberry Parfait
- Blueberry Chia Pudding
- Blueberry Lemonade
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Judi says
These are tasty and easy to make. The cottage cheese makes them so very moist. I did spray he muffin papers, not sure it didn’t make the muffins a bit greasy (?). The taste was fine, just to hold them.