Cottage cheese blueberry muffins are soft, moist and fluffy muffins bursting with sweet, juicy blueberries. Cottage cheese adds a creamy boost of protein to these blueberry cottage cheese muffins. They’re easy to make, protein packed and perfect for breakfast, snacks or meal prep.
Jump to:
Why Make This Recipe
I love adding an extra boost of protein to some of my easy to make recipes. Cottage cheese is such an easy way to add more protein to almost anything and no, you can’t even taste it. My Cottage Cheese Banana Bread, Cottage Cheese Pancakes and Cottage Cheese Chocolate Mousse are some of my favorite cottage cheese recipes on the blog. These cottage cheese blueberry muffins are no exception and I know you will love them too.
- Layers of flavors and textures. This recipe for blueberry muffins with cottage cheese has a perfectly moist and soft texture filled with sweet and juicy blueberries. You can’t even taste the cottage cheese.
- Easy to make, bake and eat.These soft and fluffy blueberry muffins with cottage cheese is just as simple to make as classic blueberry muffins. The only difference is adding in 1 -2 extra minutes to blend the cottage cheese.
- You love healthier for you sweet treats. Who doesn’t love a healthier twist on already delicious blueberry muffins? The addition of cottage cheese adds a boost or protein and moisture.
Ingredients and Substitutions
These soft and fluffy cottage cheese blueberry muffins require only a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
- All Purpose Flour: To make these protein blueberry muffins gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the amount of flour based on weight (240 g) instead of cup for cup.
- Baking Powder: This recipe hasn’t been tested with baking soda. Double check to make sure the baking soda is in date.
- Unsalted Butter and Oil: Feel free to use your preferred unsalted butter and preferred neutral baking oil such as vegetable, canola, avocado or olive oil. If you want, feel free to use all butter or all oil.
- Sugar: This recipe hasn’t been tested with alternative sugars. However, maple sugar would be a good substitute to make these blueberry muffins with cottage cheese refined sugar free.
- Eggs: This recipe hasn’t been tested without eggs.
- Cottage Cheese: Use a cottage cheese you love. The flavor will not to prominent in the muffins. Blending the cottage cheese will smooth out the curds, so just use the kind you love. I personally love using one that is 4% fat. The cottage cheese from Good Culture or Daisy Cottage Cheese are both good choices.
- Vanilla Extract: This provides a lovely background flavor for the blueberries.
- Blueberries: You can fresh or frozen blueberries. If using frozen berries, do not let them thaw. Also note that the baking time will be a bit longer if using frozen berries.
How To Make
Learn how to make cottage cheese blueberry muffins in a few easy steps.
- Preheat the oven to 425 F (205 C). Line (2) 12 ct. muffin pans with cupcake liners. Add the cottage cheese to a blender or food processor. Blend or process until the cottage cheese is smooth like yogurt or cream cheese. Set aside for now.
- In a mixing bowl, whisk the flour, baking powder, cinnamon and salt together until well combined. Set aside for now.
- Add the cottage cheese to a large mixing bowl. Whisk in the oil, melted butter, sugar, eggs and vanilla extract until smooth and well combined. Whisk in the dry ingredients until just combined. Fold in the flour coated blueberries until just combined.
4. Use a 3 tablespoon sized cookie scoop to scoop the cottage cheese blueberry muffin batter into each of the muffin liners, alternating every other cup. Top with sparkling sugar if you like. Bake the blueberry cottage cheese muffins at 425 for 8 minutes. Then, without opening the oven door, reduce the temperature to 375 (290 C) for an additional 8 - 10 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Cool the fluffy blueberry and cottage cheese muffins in the muffin pan for 5-10 minutes. Carefully remove the muffins to cool to room temperature and enjoy!
How To Store, Freeze and Thaw
- Store: Due to the high moisture and dairy content of these muffins, it is best to store them in the fridge after 1 day. For longer storage, I recommend storing them in the freezer.
- Freeze: Transfer each way or parchment wrapped muffin into a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and best way to thaw the protein blueberry muffins is to let them slowly thaw in the fridge. Then pop one or two muffins into the microwave for that “fresh from the oven” taste.
M’s Expert Tips
- Blend the cottage cheese. Unless you love the lumps that come from the curds, I suggest blending the cottage cheese until smooth and creamy, like yogurt or sour cream.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed protein blueberry muffins.
- Don’t overmix the batter. Make sure to mix the dry ingredients into the wet until just combined.
- Alternate muffin wells in the muffin pan. This allows each muffin to get the maximum of amount of even heat circulating around it. The tops will still pop up, but they won’t be as high if you decide to fill all the muffin liners at once.
- Use two baking temperatures. Baking the muffins at a high heat for a short period of time forces the muffin to bake up instead of out. Lowering the temperature after the initial baking time at a high temperature allows the muffin to continue baking without burning or drying out, while also keeping the beautiful dome top.
FAQs
You absolutely can! Use my Mini Blueberry Muffins recipe and replace the sour cream and milk with 1 cup blended cottage cheese.
Cottage cheese adds an extra boost of protein, while making the muffins extra moist with a tender crumb.
It’s really easy to add cottage cheese to almost any muffin recipe. Simply blend the cottage cheese to make it smooth. Replace milk, buttermilk, yogurt or sour cream with an equal amount of blended cottage cheese.
Yes, make sure to coat the blueberries in flour before mixing them into the muffins. There is no need to thaw the blueberries before mixing them into the cottage cheese muffins.
Due to the high moisture and dairy content of these muffins, it is best to store them in the fridge after 1 day. For longer storage, I recommend storing them in the freezer.
Other Muffins Recipes to Try
If you try this Cottage Cheese Blueberry Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Cottage Cheese Blueberry Muffins Recipe
Equipment
- 1 food processor or blender
- 1 - 2 12 ct muffin pans
- 12 cupcake liners
- 1 large cookie scoop (3 tbsp, 45 ml) optional
Ingredients
- 2 cups (240 g) all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup (226 g) cottage cheese, room temperature
- 4 tablespoons (60 ml) neutral baking oil
- 4 tablespoons (57 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 cups fresh or frozen blueberries tossed in 1 tablespoon flour
Instructions
- Preheat the oven to 425 F (205 C). Line (2) 12 ct. muffin pans with cupcake liners.
- In a mixing bowl, whisk the flour, baking powder, cinnamon and salt together until well combined. Set aside for now.2 cups (240 g) all purpose flour, 1 tablespoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Add the cottage cheese to a blender or food processor. Blend or process until the cottage cheese is smooth like yogurt or cream cheese. Set aside for now.1 cup (226 g) cottage cheese, room temperature
- Add the cottage cheese to a large mixing bowl. Whisk in the oil, melted butter, sugar, eggs and vanilla extract until smooth and well combined. Whisk in the dry ingredients until just combined. Fold in the flour coated blueberries until just combined.4 tablespoons (60 ml) neutral baking oil, 4 tablespoons (57 g) unsalted butter, melted , 1 cup (200 g) granulated sugar, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , 2 cups fresh or frozen blueberries
- Use a 3 tablespoon sized cookie scoop to scoop the cottage cheese blueberry muffin batter into each of the muffin liners, alternating every other cup. Top with sparkling sugar if you like.
- Bake the blueberry cottage cheese muffins at 425 for 8 minutes. Then, without opening the oven door, reduce the temperature to 375 (290 C) for an additional 8 - 10 minutes. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back.
- Cool the fluffy blueberry and cottage cheese muffins in the muffin pan for 5-10 minutes. Carefully remove the muffins to cool to room temperature and enjoy!
Leave a Reply