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Cottage Cheese Blueberry Muffins Recipe

Megan
Cottage cheese blueberry muffins are soft, moist and fluffy protein packed muffins filled with sweet, juicy blueberries. The cottage cheese adds a creamy boost of protein, making these easy muffins perfect for breakfast, snacking or meal prep.
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Prep Time 20 minutes
Cook Time 16 minutes
Cooling Time 10 minutes
Total Time 46 minutes
Course Breakfast, Meal Prep, Snack
Cuisine American
Servings 12 muffins

Equipment

  • 1 food processor or blender
  • 2 mixing bowls
  • 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!

Notes

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. 
Make them mini: Use my Mini Blueberry Muffins recipe and replace the sour cream and milk with 1 cup blended cottage cheese.
Keyword Blueberry Cottage Cheese Muffins, Blueberry Protein Muffins, Cottage Cheese Blueberry Muffins, Cottage Cheese Blueberry Muffins Recipe
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