If you want a better-for-you muffin that still tastes like a bakery treat, you’ll love these blueberry cottage cheese muffins.
They’re soft, moist, loaded with juicy blueberries and have a super tender crumb thanks to our key ingredient – cottage cheese!
These high protein blueberry muffins are ideal for meal prep, quick snacks or a grab-and-go healthy breakfast. But my favorite way to enjoy them is on a lazy Saturday morning with a cup of coffee.
If you’re experimenting with new cottage cheese recipes like I am or just want a fluffy muffin with incredible flavor, this recipe delivers every time.
Ingredients
- All purpose flour
- Fresh blueberries
- White sugar
- Butter
- Cottage cheese
- Eggs
- Vanilla
- Milk
- Baking soda
- Baking powder
- Cinnamon
- Salt
How to Make Blueberry Cottage Cheese Muffins
Combine the Wet Ingredients
The first step can be done using a stand mixer or an electric hand mixer.
Beat together the butter and sugar until they’re fluffy. Then, beat in the vanilla, eggs and milk.
Blend the Cottage Cheese
Use a food processor, high speed blender or immersion blender to whip the cottage cheese until it’s completely smooth.
Then, beat the whipped cottage cheese into the wet ingredients.
Combine the Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
Bring it all Together
Slowly blend the dry ingredients into the wet ingredients. Finally, take a mixing spoon and fold in the blueberries.
Fill the Muffin Pan and Bake
Fill each muffin cup about 2/3 to 3/4 of the way to the top (I like a tall muffin so I go to 3/4). Now, bake ’em up!
Variations
The flour. Experiment with different flours like whole wheat flour (for more fiber), gluten-free flour (use a 1:1 blend for best results), oat flour or almond flour.
The berries. Try strawberries, raspberries or blackberries to suit your preference.
Extra protein. Want even more protein? Try adding a scoop of vanilla protein powder.
Storage Instructions
These fluffy blueberry cottage cheese muffins store beautifully, making them ideal for busy mornings. Keep them sealed in an airtight container for up to 3 days at room temperature.
For longer storage, they can be refrigerated or frozen. If you’re freezing these muffins, wrap them individually in plastic wrap and then place them into a large freezer bag. Be sure to squeeze as much air out of the bag as possible.
Thaw individual muffins at room temperature, or microwave them for faster defrosting.
Tips for Success
Here are my top tips for bakery-style muffins that are moist and fluffy:
1. Do Not Overmix. Overmixing makes muffins dense and bready. Mix until just combined.
2. Blend the Cottage Cheese. Don’t skip this step! Blending gives the batter a smoother consistency and creates the softest crumb.
3. Fill Muffin Cups High. For tall bakery-style muffins with nice domes, fill each cavity nearly to the top.
4. Cool Properly. Always transfer muffins to a wire rack so steam doesn’t make the bottoms soggy.
FAQs
Nope! The addition of cottage cheese is mainly for texture and protein rather than flavor.
Cottage cheese has a very mild flavor, and once baked into the muffins, it simply melts into the batter. Instead of tasting cheesy, it acts as a moisture booster similar to sour cream in baking.
Yes, absolutely. You don’t even need to thaw them first. However, toss them with a little flour and fold them very gently into the batter so that their color doesn’t run.
If you make 12 standard size muffins with this recipe, each muffin will yield 8 grams of protein!
Cottage cheese muffins are typically a healthier option than traditional muffins. They offer less refined sugar, less fat and more protein.
When you make these cottage cheese blueberry muffins, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more cottage cheese recipes, try these:
- High Protein Cottage Cheese Chocolate Mousse
- Cottage Cheese Bagels
- Cottage Cheese Pizza (High Protein Crust)
For more muffin recipes, try these:
Blueberry Cottage Cheese Muffins
Ingredients
- 2 cups all purpose flour
- 1 1/2 cups blueberries
- 4 Tbsp. unsalted butter room temperature
- 1 cup cottage cheese
- 3/4 cup sugar
- 1/4 cup milk
- 2 large eggs
- 2 tsp. baking powder
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
Instructions
- Preheat oven to 350F degrees. Coat a muffin pan with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Add the vanilla, eggs and milk. Scrape down the bowl as necessary until everything is combined.
- Place the cottage cheese into the bowl of a food processor. Whip until completely smooth. Beat the whipped cottage cheese into the wet ingredients.
- In a separate mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt.
- With the mixer running on low speed, slowly incorporate the flour mixture into the wet ingredients. Fold in the blueberries.
- Fill the muffin pan 3/4 of the way up with batter. Bake for 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
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