These easy protein-packed Blueberry Cottage Cheese Muffins are a fresh twist on a classic breakfast favorite. Tender, tangy, and full of flavor!
Blueberry Cottage Cheese Muffins are tasty and incredibly easy to make. The tanginess of the cottage cheese gives these muffins a wonderful moisture and texture that regular muffins just don’t have, as well as a boost of protein!
Whether you're having them as a quick breakfast or enjoying them with a cup of tea in the afternoon, they’re sure to hit the spot. And the best part? They're made with simple ingredients, and the process is so easy you don’t have to worry about messing it up.
One of the things I love about these muffins is how light and fluffy they are, with just the right amount of sweetness.
The cottage cheese might seem like an odd addition, but trust me, it makes all the difference. It adds moisture without making the batter too heavy, and it gives the muffins a slightly tangy flavor that pairs perfectly with the juicy blueberries.
You can make them with either fresh or frozen blueberries. I usually opt for fresh when I can, but frozen works just as well, and you don’t even have to thaw them. This makes it an ideal recipe if you have frozen blueberries on hand and need a quick fix for breakfast or a snack.
Love blueberries? Be sure to also try them in Lemon Blueberry Cookies or Vanilla Blueberry Bread.
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Cottage Cheese
Cottage cheese is a soft, fresh cheese with curds. It’s known for its mild flavor and creamy texture, which makes it a great addition to both savory and sweet recipes. It’s also a great source of protein and calcium, making it a healthy addition to muffins and other baked goods.
Why You'll Love This Recipe
- Quick and Easy: You can have these muffins ready in about 30 minutes, making them a great choice for busy mornings.
- Light and Moist: The cottage cheese adds moisture without making the muffins too heavy.
- Versatile: You can make these with either fresh or frozen blueberries, and the muffins still come out great.
- Perfect for Breakfast or Snack: These muffins are ideal for grabbing on the go or serving with a hot cup of coffee or tea.
- Healthy-ish: While they’re still a treat, the cottage cheese gives them a bit of a protein boost and makes them more filling than your average muffin.
Ingredients
You only need simple pantry ingredients for this recipe!
- Blueberries: These are what make the muffins so irresistible. You can use fresh or frozen, but if you’re using frozen, don’t thaw them, as it could make the batter too runny.
- Cottage cheese: This is the star of the recipe. It makes the muffins moist and adds a slight tang. If you don’t like cottage cheese, you can try Greek yogurt as a substitute.
- Vegetable oil (or melted butter): Both will work well here. I often use vegetable oil because it keeps the muffins light, but if you want a richer taste, go with the melted butter.
- All-purpose flour: The base of your muffins. If you want a slightly denser texture, you can substitute half of the flour with whole wheat flour.
- Baking powder: This gives the muffins their lift, making them light and fluffy.
- Baking soda: Helps the muffins rise further and adds a bit of a tang when combined with the acidic cottage cheese.
- Salt: A small amount helps to balance out the sweetness.
- Granulated sugar: For sweetness. You can use less sugar if you prefer a less sweet muffin.
- Eggs: These bind everything together and add to the moisture.
- Vanilla extract: A bit of vanilla enhances the flavor and complements the blueberries.
- Milk: I typically use whole milk, but any milk will work fine.
See the recipe card for quantities and method.
Instructions
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk the cottage cheese, vegetable oil (or melted butter), and sugar together.
Whisk in the eggs one at a time, then the vanilla extract and milk.
Make a well in the centre of the dry ingredients, then pour in the wet mixture and gently stir to combine. Do not beat or overmix to keep the muffins tender.
Toss the blueberries with 1–2 tablespoons of flour. This prevents them from sinking to the bottom of the muffins.
Gently fold the blueberries into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Storage
You can store these muffins in an airtight container at room temperature for up to 3 days.
If you want to keep them longer, you can freeze them for up to 3 months. Just wrap them tightly in plastic wrap or place them in a freezer-safe bag.
When ready to eat, simply thaw them in the microwave for a few seconds or let them thaw at room temperature.
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Recipe Tips
- Don’t Overmix: The key to tender muffins is to mix the ingredients just enough to combine them. Overmixing will lead to tough muffins.
- Coat the Blueberries: Tossing the blueberries in a bit of flour before adding them to the batter helps keep them from sinking to the bottom.
- Use Room Temperature Ingredients: If possible, let your eggs, cottage cheese, and milk come to room temperature before using them. This helps them combine more easily. Don't worry if not, it will still work.
- Check for Doneness: Insert a toothpick into the center, and if it comes out clean, they’re ready to come out of the oven.
- Use Fresh or Frozen Blueberries: Both work well, but if using frozen, don’t thaw them. This keeps the batter from becoming too liquidy.
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📖 Recipe
Blueberry Cottage Cheese Muffins
Equipment
- 12 cup muffin pan
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup cottage cheese
- ⅓ cup vegetable oil or melted butter
- ⅔ cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- ⅓ cup milk
- 1 cup fresh or frozen blueberries if frozen, do not thaw)
- 1-2 tablespoons all-purpose flour for coating blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk the cottage cheese, vegetable oil (or melted butter), and sugar together.
- Whisk in the eggs one at a time, then the vanilla extract and milk.
- Make a well in the centre of the dry ingredients, then pour in the wet mixture and gently stir to combine. Do not beat or overmix to keep the muffins tender.
- Toss the blueberries with 1–2 tablespoons of flour. This prevents them from sinking to the bottom of the muffins.
- Gently fold the blueberries into the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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