If you’re looking for a muffin recipe that’s both delicious and packed with protein, these cottage cheese blueberry muffins are a must-try! The cottage cheese not only keeps them incredibly moist but also adds a boost of protein, making them a satisfying snack or a perfect start to your day. Every bite is bursting with the sweet, juicy flavor of blueberries. Ella and I love blueberry season, and there’s nothing better than picking fresh blueberries to bake into these irresistible muffins. Get ready to fall in love – these blueberry muffins are about to become your new baking obsession!
Why You Will Love Cottage Cheese Blueberry Muffins?
- No oil or butter is needed to make these muffins!
- These muffins are bursting with fresh juicy blueberries in each bite.
- The cottage cheese adds protein to these muffins!
- This recipe is easy to make and comes together with simple ingredients.
- You can store leftover muffins to enjoy for later.
What Are Cottage Cheese Muffins?
These cottage cheese muffins are a twist on traditional muffins, incorporating cottage cheese into the muffin batter. We made delicious cottage cheese blueberry muffins! The cottage cheese provides a protein boost, making these muffins more nutritious. Also, the cottage cheese adds moisture and gives these muffins a tender and fluffy texture without needing butter or oil! They are a healthier alternative with the classic flavors of a blueberry muffin. Additionally, these muffins are super easy to make! Just mix the cottage cheese into the batter with the rest of the ingredients.
Ingredients Needed
- Flour: We used all-purpose flour for this recipe.
- Baking Powder and Baking Soda: Add baking powder and baking soda so the muffins rise.
- Salt: Mix the salt with the dry ingredients.
- 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. You can use fat-free, low-fat, or full-fat cottage cheese. Also, you don’t have to blend the cottage cheese.
- Milk: Use your milk of choice. Some options include fat-free milk, 1% milk, or unsweetened almond milk.
- Vanilla Extract: Add a splash of vanilla extract for flavor.
- Blueberries: Fold fresh blueberries into the muffin batter.
How To Make Cottage Cheese Blueberry Muffins
Step 1: Add the flour, baking powder, baking soda, salt, and sweetener to a large bowl.
Then, thoroughly mix these dry ingredients.
Step 2: 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.
Step 3: Add the wet ingredients to the bowl with the dry ingredients a little at a time until the batter is fully incorporated.
Step 4: 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.
Step 5: Add the blueberries to the muffin batter.
Next, lightly fold them into the batter.
Step 6: 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.
Step 7: Bake these cottage cheese blueberry muffins at 350°F for 24-26 minutes.
Step 8: Once done, carefully remove the muffins from the muffin pan and let them cool for at least 20 minutes before serving.
How To Serve
There are so many ways to serve these cottage cheese blueberry muffins! Enjoy them as a snack or for breakfast. I love enjoying these muffins with protein coffee and a cottage cheese fruit bowl. They are also delicious with other breakfast staples such as our cottage cheese scrambled eggs, cottage cheese bagels, or cottage cheese egg bites. Or, serve them with a yogurt bowl drizzled with honey and granola.
Expert Tips
- 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.
- Use Fresh Leavening Agents: Check the freshness of your baking powder and baking soda to ensure they aren’t expired so the muffins rise properly.
- Pour Batter: Use a measuring cup or ice cream scoop to pour the batter into the muffin pan.
- 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.
- Let The Muffins Cool: Make sure to let the baked muffins cool for at least 20 minutes before serving them.
- Don’t Over-Mix 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.
Storage Instructions
Room Temperature: You can store leftover cottage cheese blueberry muffins in an airtight container on the counter at room temperature for 1 day.
Refrigerate Them: Store them in an airtight container in the fridge for 2-3 days.
Freeze Them: You can even freeze these muffins! Store them in a freezer-safe container for 1-2 months.
Reheating: You can reheat these muffins in the oven or microwave.
Variations
- 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 the muffins not stick to the liners.
- Use Your Milk Of Choice: You can use your milk of choice for this recipe or a dairy-free milk alternative. We like to use unsweetened vanilla 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.
- Flour Options: You can substitute all-purpose flour for whole wheat flour at a 1:1 ratio, but the muffins might be denser. For a lighter texture, you might want to use half whole wheat and half all-purpose flour.
Frequently Asked Questions
Are Blueberry Cottage Cheese Muffins Healthy?
These blueberry muffins made with cottage cheese are healthy. 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.
Do I Need To Blend The Cottage Cheese?
No, you don’t have to blend the cottage cheese for these muffins! Simply mix it with the rest of the wet ingredients. If you prefer the cottage cheese to have a smoother texture, you can blend it in a blender or food processor before adding it.
Can I Use Frozen Blueberries Instead?
You can make these cottage cheese blueberry muffins 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 and then fold them into the muffin batter.
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 cottage cheese blueberry muffins! Store them in a freezer-safe container for up to two months.
More Recipes To Try Next!
- Blueberry Muffins With Yogurt
- Cottage Cheese Banana Bread
- Chocolate Blueberry Muffins
- Strawberry Banana Muffins
- Cottage Cheese Overnight Oats
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
12
servings15
minutes25
minutes100
kcalIf you’re looking for a muffin recipe that’s both delicious and packed with protein, these cottage cheese blueberry muffins are a must-try!
Keep the screen of your device on
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
Directions
- 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.
- 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.
Recipe Video
Notes
- WW Points™: 2 points per muffin using fat-free cottage cheese and a sugar-free sweetener
- To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
- Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.
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Nutrition Facts
12 servings per container
- Amount Per ServingCalories100
- % Daily Value *
- Total Fat
1.1g
2%
- Saturated Fat 0.3g 0%
- Cholesterol 32mg 11%
- Sodium 176mg 8%
- Total Carbohydrate
17.7g
6%
- Dietary Fiber 1g 4%
- Sugars 2.7g
- Protein 4.5g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Can these be made gluten-free?
Hi Karen, yes you can make these cottage cheese blueberry muffins gluten-free! Just be sure to use a 1:1 gluten-free all-purpose flour blend. I hope this helps and you enjoy the muffins!
can you substitute frozen blueberries?
Hello, yes you can absolutely use frozen blueberries instead! Just rinse them to defrost them and then let them completely dry on a paper towel. From there, toss them in a small amount of flour to remove any excess moisture and then lightly fold them into the muffin batter. I hope you enjoy these cottage cheese blueberry muffins!
Can you use almond flour instead of reg flour?
Hi Annette, I have not tested this recipe with almond flour. However, if you wanted to give it a try I would substitute the almond flour 1:1. Keep in mind that the muffins may turn out more dense and moist if you use almond flour. Also, if the batter seems too wet, add more almond flour. You may also want to add an additional 1/4 teaspoon of baking powder and 1/8 teaspoon of baking soda to help the muffins rise. The muffins may also bake slightly faster, so keep an eye on them. I hope this helps and you enjoy these blueberry muffins! Let me know if you give them a try!
I just made these muffins a couple hours ago. The mixture looked dry and esp. towards the end I couldnt completely incorporate the flour mixture*. I decided to add another egg (as opposed to more cottage cheese or liquid) and the texture came out fine.12 nice sized muffins
which grew beautifully. (*I followed the recipe to a T).
Hi Sara, I’m not sure if you used a sugar substitute, but they tend to absorb more liquid than regular sugar. I am making sure to add this as a pro tip. That may be why the batter was dry, but I love the idea of adding another egg and I am so happy they rose in the oven well and turned out! Thanks for leaving a comment, it really helps!
Made these muffins with cottage cheese but w/o egg (flax egg instead).
These were the fluffiest and yumm muffin that I have ever made. I wish i could upload a picture.
thanks for the recipe
Hi Ankita, I am so happy to hear that the muffins turned out well with a flax egg, that is so helpful for other readers to know! Thank you so much for taking the time to leave a review! You can always tag us on Instagram, we would love to see your delicious blueberry cottage cheese muffins!
This recipe came together quick and easy. They have a good flavor and taste delicious! Looking forward to trying other recipes.
Hi Veronica, we are so glad you enjoyed the muffins! We hope you find more recipes to enjoy, let us know how it goes. Thank you so much for taking the time to leave a review!
These turned out great. I made a couple of adjustments. I added a half teaspoon of cinnamon and reduce the sugar to a half cup. They tasted great! I made regular sized muffins and they were done in 20 minutes. I will definitely make again.
Hi Tammy, thank you so much for leaving a comment, it really helps others looking to make the recipe! I love the idea of adding cinnamon to the muffins, it sounds like a delicious addition! I am so glad you loved the muffins!
Absolutely delicious! I did have to add a bit more milk since batter seemed dry, but other than that no changes.
Hi Julie, we are so happy to hear that you liked the muffins. I am not sure if you used a sugar substitute, but sometimes when you use one it can absorb more liquid so in turn more milk may be needed. I will definitely add this as a tip, thanks for letting us know and thank you for taking the time to leave a comment!
I wonder if you can make these in just a small loaf pan? 9×5 might be too big but maybe 8×4? Or just the size you think the batter will fit into nicely?
Hi Bonnie, absolutely, no problem! You can definitely pour the batter into a loaf pan instead of a muffin pan. Use a loaf pan that the batter fits into. It would probably fit in a 9×5 or 8×4 pan, it just might not be as high of a loaf in the bigger pan. Make sure to spray the loaf pan with oil before adding the batter or add parchment paper. Also, keep in mind that it will take longer to bake than muffins. I have not tested this recipe in a loaf pan, but I would bake it at 350 degrees F for approximately 40-55 minutes, or until fully cooked through. Keep an eye on it and you can check if it is done by inserting a toothpick, if it comes out clean it is done. I hope this helps and you enjoy, let us know how it goes!
Can you substitute something else besides cottage cheese? I don’t have cottage cheese. I have cream cheese. Can you chop up cream cheese?
Hi Debbie, I would recommend replacing the cottage cheese with 3/4 cup of Greek yogurt. You might need to add a little more milk, see how the batter is when mixing it. I have not tried adding cream cheese to these muffins, but I have added Greek yogurt to muffins and they turn out great! I would definitely try it with Greek yogurt if you have that on hand, let us know how it works out!
These were so good! My batter was thicker then the picture but they turned out moist and very delicious. I did not have any silicone cups but just sprayed my muffin tin and they came out just fine. I also only did a half batch to try them first and I will definitely make them again.
Hi Shirley, I am so happy to hear that you enjoyed the muffins and am excited that you want to make them again! I am not sure if you used a sugar-free sweetener, but those tend to absorb more liquid, which may be why the batter was thicker. If so, or just if the batter is too thick in general, you can always add another splash of milk until the ideal batter consistency is reached. I hope this helps!
Can you taste the cottage cheese?
Hi Yvonne, thanks for reaching out. You can’t taste the cottage cheese in these blueberry muffins. The cottage cheese just makes them moist and adds protein. They taste just like traditional blueberry muffins. If you give them a try let us know how it goes!
Could I use coconut flour in place of all purpose?
Hello Elizabeth, thanks for reaching out. I wouldn’t recommend substituting the all-purpose flour for coconut flour in these muffins as coconut flour is extremely absorbent. It would require more liquid in the recipe, such as more eggs, and it would alter the original recipe too much. Also, coconut flour may make the muffins dense.
Do you think I could use oat flour instead of all purpose?
Hi Julia, thanks for reaching out! We have not tested this recipe with oat flour. However, if you wanted to give it a try I would suggest replacing each cup of all purpose flour with 3/4 cup of oat flour. Since oat flour lacks gluten, you would want to add a binding agent such as 1 tablespoon of ground flaxseed mixed with 2.5 tbsp of water. Or, you could add another egg to help with the structure of the muffins. If you add another egg, you may need to add more oat flour if the batter is too wet. Please let us know how it goes if you try it! Also, we have a blueberry baked oats recipe that uses oat flour that you may want to check out.