Blueberry Cottage Cheese Muffins
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These blueberry cottage cheese muffins are soft, tender, and packed with juicy blueberries. The cottage cheese makes them extra moist and adds a protein boost, making them ideal for breakfast, snacks, or meal prep. If you’re into high protein cottage cheese blueberry muffins that still feel like a treat, you’re in for a good one.
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Why You’ll Love These Blueberry Cottage Cheese Muffins
- Moist and tender thanks to blended cottage cheese.
- Packed with blueberries for bursts of sweetness in every bite.
- Higher in protein than typical muffins, but still feel like a treat.
- Quick and easy to prep. Great for busy mornings or meal prep.
- Freezer-friendly and perfect for make-ahead breakfasts or snacks.
Ingredients You Need
Blueberry cottage cheese muffins recipe
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter, melted (could also use melted coconut oil or avocado oil)
- ¼ cup granulated sugar, cane sugar or coconut sugar for sweetener
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup cottage cheese, blended until smooth
- 1 cup fresh or frozen blueberries
Instructions How to Make Blueberry Cottage Cheese Muffins
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly spray a silicone muffin pan.
- Melt the butter and set it aside to cool slightly.
- In a blender or food processor, blend the cottage cheese until completely smooth. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat the melted butter and sugar together until light and fluffy (about 5 minutes).
- Add eggs one at a time, mixing well. Then mix in vanilla and blended cottage cheese until just combined.
- Gently stir the dry ingredients into the wet ingredients. The batter will be thick.
- Fold in the blueberries carefully to avoid smashing them.
- Scoop batter evenly into the prepared muffin cups (you’ll get 13–14 muffins).
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan before transferring to a rack. Enjoy!
How to Store
- Store these cottage cheese blueberry muffins in an airtight container at room temperature for up to 3 days, or in the fridge for 5 days. They also freeze beautifully! Wrap individually and freeze for up to 2 months. Reheat gently in the microwave or oven.
More Variations
- Swap blueberries for raspberries or diced strawberries.
- Add lemon zest to the batter for a bright citrus twist.
- Use whole wheat pastry flour for a wholesome option without sacrificing texture.
- Add some cinnamon for some cozy spice.
- Want gluten-free? Just sub the all-purpose flour with gluten-free flour.
- Add a touch of honey or maple syrup for natural sweetness and flavor to your muffin recipe.
- For a little brightness, add some lemon juice, orange juice or or orange or lemon zest to your muffin batter.
FAQs
Can I use low-fat cottage cheese?
Yes. Full-fat or low-fat both work well in for these blueberry muffins with cottage cheese. Just make sure to blend it until smooth.
Do I have to blend the cottage cheese?
Blending helps create a smoother texture in the muffins, but you can skip it if you don’t mind a little curd texture.
Can I use frozen blueberries?
Definitely. Just don’t thaw them first. Tossing them in a bit of flour before folding helps prevent streaking.
Final Thoughts on Cottage Cheese Blueberry Muffins
These blueberry cottage cheese muffins are light, fluffy, and full of flavor with a sneaky bit of protein from the cottage cheese. They’re an easy, no-fail bake that feels nourishing but still satisfies your muffin cravings.
Want more quick ideas and dessert inspo? Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
More Healthy Delish
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- Banana Orange Cottage Cheese Smoothie – Protein Packed
- Super Healthy Blueberry Oat Muffins Made with Almond Flour
- 20 Sweet Cottage Cheese Dessert Recipes for a Protein Boost
Blueberry Cottage Cheese Muffins
Ingredients
Blueberry Cottage Cheese Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup cottage cheese blended until smooth
- 1 cup fresh blueberries or frozen blueberries
Instructions
Blueberry Cottage Cheese Muffins
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or you can use a silicone muffin pan and spray lightly with non-stick cooking spray.
- Melt 6 tablespoons of butter and set aside.
- Using a blender or food processor, blend the cottage cheese until it’s smooth and creamy; set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt and set aside.
- In another large mixing bowl, using a mixer, beat the melted butter and sugar together for 5 minutes until the mixture is light and fluffy.
- Add the eggs one at a time to the butter/sugar mixture mixing well with each addition Add the vanilla extract and the smooth cottage cheese and continue mixing until just combined, without overmixing.
- Combine the dry ingredients in with the wet ingredients and use a rubber spatula to mix just until the dry ingredients are combined. Batter will be thick.
- Add the blueberries and fold in the batter.
- Using a large cookie scoop, scoop the muffin batter into each of the muffin tins, you can make 13-14 muffins, so you may have some left over.
- Bake muffins for 20-25 minutes or until a toothpick insured in the middle comes out clean.
- Remove muffin pan from oven and let the muffins cool completely in the muffin pan. Enjoy!
Nutrition
