COTTAGE CHEESE BLUEBERRY MUFFINS

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. For another delicious flavor, try our banana cottage cheese muffins!

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.
• 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.

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
• Banana Cottage Cheese Muffins
• 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.

4.70 from 10 votes

COTTAGE CHEESE BLUEBERRY MUFFINS

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

Servings: 12 muffins

Rate Pin Print

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!

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Email Post Title

Save

Ingredients 

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

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.

 

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.

Nutrition

Calories: 100kcal, Carbohydrates: 17.7g, Protein: 4.5g, Fat: 1.1g, Saturated Fat: 0.3g, Cholesterol: 32mg, Sodium: 176mg, Fiber: 1g, Sugar: 2.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @wwhealthyfoodiegirl or tag #healthyfoodiegirl!