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These cottage cheese blueberry muffins are soft, moist, and easy to make! The cottage cheese keeps them tender while adding a boost of protein, making them perfect for breakfast or a satisfying snack. Bursting with sweet, juicy blueberries and made with simple ingredients, these muffins are a healthier twist on a classic favorite.
Ella and I love blueberry season, and there’s nothing better than picking fresh blueberries to bake into these muffins. I’ve made this recipe more times than I can count, and they disappear from the counter fast! Trust me, you’ll want to make a double batch. And, if you love blueberry muffins, try our blueberry muffins with yogurt, blueberry muffins with lemon glaze and chocolate blueberry muffins next!
Table of Contents
- 🔍 Quick Look: Cottage Cheese Blueberry Muffins
- Why You Will Love This Recipe
- Key Ingredients
- Substitutions & Variations
- How To Make Cottage Cheese Blueberry Muffins
- Expert Tips
- Serving Suggestions
- Cottage Cheese Blueberry Muffins FAQs
- More Healthy Muffin Recipes to Try!
- Cottage Cheese Blueberry Muffins Recipe
🔍 Quick Look: Cottage Cheese Blueberry Muffins
- ⏱️ Prep Time: 15 minutes
- ⏱️ Cook Time: 25 minutes
- 🕒 Total Time: 40 minutes
- 🍽 Calories: ~100 kcal per muffin
- 👥 Servings: 12 muffins
- 🥣 Key Ingredients: Flour, cottage cheese, eggs, blueberries
- 👩🍳 Cook Method: Baked
- ⭐ Difficulty: Easy, effortless baking with wholesome ingredients.
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Why You Will Love This Recipe
- Healthier Muffins: No oil or butter is needed to make these muffins!
- Protein Boost: The cottage cheese adds protein to these muffins!
- Easy to Make: This recipe is easy to make and comes together with simple ingredients. Just mix the cottage cheese into the batter with the rest of the ingredients.
- Perfect for Meal Prep: Store leftovers to enjoy these muffins all week long.
- Bursting with Blueberries: These muffins are bursting with fresh, juicy blueberries in each bite! For another delicious flavor, try our banana cottage cheese muffins next!
“This is my go-to muffin recipe. My whole family loves them. They are so easy to make and freeze well.”
– dedra
Key Ingredients
- Flour: These muffins are made with all-purpose flour.
- Sweetener: Sweeten these muffins with sugar or a 1:1 sugar-free sweetener.
- Eggs: You will need two eggs for this recipe.
- Cottage Cheese: These blueberry muffins are made with cottage cheese! The cottage cheese adds protein and makes them moist. Try our cottage cheese banana bread next!
- Blueberries: Fold fresh blueberries into the muffin batter.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Use Your Milk of Choice: You can use your milk of choice for this recipe or a dairy-free milk alternative. Some options include fat-free milk, 1% milk, oat milk, cashew milk, or unsweetened almond milk.
- Cottage Cheese Options: You can make these blueberry cottage cheese muffins with full-fat, low-fat, or fat-free cottage cheese. Also, you don’t have to blend the cottage cheese before adding it to the batter. However, you can blend the cottage cheese if you want to.
- Make These Muffins Gluten-Free: To make these muffins gluten-free, substitute the all-purpose flour for a 1:1 gluten-free all-purpose flour blend.
- Frozen Blueberries: You can make this recipe with frozen blueberries. Rinse the frozen blueberries and then let them completely dry. From there, toss them in a small amount of flour to remove any excess moisture. Then, lightly fold them into the muffin batter.
How To Make Cottage Cheese Blueberry Muffins
- Add the flour, baking powder, baking soda, salt, and sweetener to a large bowl. Then, thoroughly mix these dry ingredients.
- Add the eggs to a separate bowl and whisk. After that, add the cottage cheese, milk, and vanilla extract to the bowl. Then, mix to combine.
- Add the wet ingredients to the bowl with the dry ingredients a little at a time until the batter is fully incorporated.
- Wash and dry the fresh blueberries. Once dry, place them in a bowl. Toss the blueberries with about a teaspoon of flour to help remove any excess moisture and prevent them from sinking to the bottom of the muffins.
- Add the blueberries to the muffin batter. Next, lightly fold them into the batter.
- Spray a non-stick silicone muffin pan with oil. Then, use a cookie scoop or measuring cup to pour the batter into the muffin pan, forming the muffins.
- Bake these cottage cheese blueberry muffins at 350°F for 24-26 minutes.
- Once done, carefully remove the muffins from the muffin pan and let them cool for at least 20 minutes before serving.
Expert Tips
- Toss the Blueberries in Flour: This is a trick I never skip. Tossing the blueberries in about a teaspoon of flour before folding them in keeps them from sinking to the bottom of the muffins and soaks up any extra moisture.
- Don’t Over-Mix the Batter: Incorporate the dry and wet ingredients until the batter is fully combined, but don’t over-mix. Also, lightly fold the blueberries into the batter.
- Batter Consistency: If you are using a sugar substitute, it may absorb more liquid, which may make the muffin batter dry. If this happens, add another tablespoon of milk.
- Muffin Liners: If you don’t have a silicone non-stick muffin pan, add parchment paper liners to a muffin tin. Using parchment liners helps prevent the muffins from sticking to the liners.
- Check with a Toothpick: My go-to way to know they’re done is to insert a toothpick into the center, and if it comes out clean, they’re done.
- Let Them Cool Before Digging In: I know it’s tempting, but give the muffins at least 20 minutes to cool. The cottage cheese needs time to set in the muffins for the best texture.
Serving Suggestions
There are so many ways to serve these muffins! Enjoy them as a snack or for breakfast. I love enjoying these muffins with protein coffee and a cottage cheese fruit bowl. They’re also delicious with other breakfast staples such as our protein-packed cottage cheese quiche, cottage cheese scrambled eggs, cottage cheese bagels, or cottage cheese egg bites. Or, serve them with a yogurt bowl drizzled with honey and granola.
Cottage Cheese Blueberry Muffins FAQs
Are Cottage Cheese Blueberry Muffins Healthy?
These blueberry muffins made with cottage cheese are a healthier option. There is no oil or butter in this recipe. To further lighten up these muffins, you can use fat-free or low-fat cottage cheese. The cottage cheese makes these muffins higher in protein than many traditional muffins. You can also make them sugar-free by using your favorite sugar-free sweetener.
How Long Do Cottage Cheese Blueberry Muffins Last?
You can store leftover muffins in an airtight container on the counter at room temperature for one day. Or, store them in an airtight container in the fridge for 2-3 days.
What Do Cottage Cheese Blueberry Muffins Taste Like?
You don’t taste the cottage cheese in these muffins. They taste like traditional blueberry muffins. These muffins are bursting with the flavors of juicy blueberries in each delicious bite.
Can I Freeze Cottage Cheese Blueberry Muffins?
Yes! You can freeze these muffins! Store them in a freezer-safe container for up to two months.
More Healthy Muffin Recipes to Try!
Cottage Cheese
Blender Banana Cottage Cheese Muffins
Breakfast
Chocolate Blueberry Muffins
Breakfast
Strawberry Banana Muffins
If you try this recipe please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Cottage Cheese Blueberry Muffins
Ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar or a 1:1 sugar-free sweetener such as monk fruit
- 2 large eggs
- 1 cup cottage cheese, fat-free, low-fat, or full-fat
- 1/3 cup milk of choice
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
Instructions
- Add the flour, baking powder, baking soda, salt, and sweetener to a large bowl. Then, thoroughly mix to combine these dry ingredients.
- Add the eggs to a separate bowl and whisk. After that, add the cottage cheese, milk, and vanilla extract to the bowl. Then, mix to combine the wet ingredients.
- Add the wet ingredients to the bowl with the dry ingredients a little at a time until the muffin batter is fully incorporated. Don’t over-mix the batter. *Sugar-free sweeteners tend to absorb more liquid, so if the batter is too thick, add an additional tablespoon of milk.
- Wash and dry the fresh blueberries. Ensure they are completely dry and then place them in a bowl. Toss the blueberries with about a teaspoon of flour to help remove any excess moisture and prevent them from sinking to the bottom of the muffins.
- Lightly fold the blueberries into the muffin batter.
- Spray a non-stick silicone muffin pan with oil. Then, use a cookie scoop or measuring cup to pour the batter into the muffin pan, forming 12 muffins.
- Bake these cottage cheese blueberry muffins at 350°F for 24-26 minutes, or until a toothpick inserted in the center comes out clean.
- Once done, carefully remove the muffins from the pan and let them cool for at least 20 minutes before serving.
Video
Notes
- Toss Blueberries in Flour: It is helpful to toss the blueberries in a small amount of flour, about one teaspoon. It helps prevent the blueberries from sinking to the bottom of the muffins and removes any excess moisture.
- Check With a Toothpick: You can check that the muffins are fully cooked and done by inserting a toothpick into the center of the muffins. If the toothpick comes out clean, the muffins are done.
- Cottage Cheese Options: You can make these blueberry cottage cheese muffins with full-fat, low-fat, or fat-free cottage cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi I just made this and it is sooo good! I’d foraged several pounds of elderberries and not sure what to do with them.
My main substitutions were, instead of milk I used full fat greek yogurt, and used the same amount 1 3/4 cup of Bob’s Red Mill yellow cake mix, which is about the same thing as you describe. Used a very ripe brown mashed banana in place of sugar. Added also lime rind and lime juice from about 1/3 of a lime.
So basically I really diverged and hate to be that person who comments on a recipe with a bunch of substitutions. Just wanted to say the base of this is great and flexible, and made excellent use of a bunch of elderberries I didn’t know what to do with or how to bake with.
Thank you so much for sharing! I love hearing how you made this recipe your own. Your version sounds delicious, and I’m so glad you found a tasty way to use all those elderberries!
Thank you for the recipe! Do you think oat flour can be used instead of all-purpose flour?
Hi, I haven’t tried this recipe with oat flour, so I can’t say for sure how it will turn out. Since oat flour doesn’t contain gluten, the texture will likely be a bit softer and more dense. If you decide to try it, I’d start with about 2 cups of oat flour in place of the 1¾ cups all-purpose flour. If the batter seems too thick, you can add a splash of milk to thin it slightly. I’d love to hear how it turns out if you give it a try!