These Cottage Cheese Blueberry Muffins are a delicious, high-protein twist on a bakery classic. By incorporating blended cottage cheese into the batter, you get a muffin that is incredibly moist, tender, and packed with nutrition without sacrificing that traditional sweet, buttery flavor.
With golden brown tops and bursts of juicy blueberries in every bite, these muffins are perfect for a wholesome breakfast or a satisfying afternoon snack.
Recipe Details
- Flavor Profile: These muffins taste just like a classic blueberry muffin with notes of vanilla and butter. The cottage cheese adds a subtle tang that balances the sweetness but does not taste “cheesy.”
- Texture: The crumb is soft, fluffy, and remarkably moist thanks to the blended cottage cheese.
- Time: 15 minutes prep, 22 minutes bake time.
- Difficulty: Easy. The batter comes together quickly with a mixer and a blender.
What You’ll Need
To make this recipe, you will need a blender or food processor to smooth out the cottage cheese this step is crucial for the texture. You will also need a hand mixer or stand mixer to cream the butter and sugar properly. A standard 12-cup muffin tin and paper liners are required for baking.
Ingredient Notes
- Cottage Cheese – You need 1 cup of cottage cheese, and it must be blended until smooth before measuring or adding to the batter. This ingredient replaces some of the fat usually found in muffins while adding moisture and protein.
- Blueberries – You can use fresh or frozen blueberries. If using frozen, do not thaw them first to prevent the batter from turning purple.
- Unsalted Butter – Make sure the butter is softened to room temperature so it creams light and airy with the sugar.
- Flour – Standard all-purpose flour provides the perfect structure.
- Leavening Agents – A combination of baking powder and baking soda ensures these muffins rise beautifully.
- Sugar – White granulated sugar sweetens the muffins and aids in creating a golden top.
- Vanilla Extract – Adds a warm, bakery-style aroma.
Add-ins and Substitutions
- Lemon Zest – Rubbing fresh lemon zest into the sugar before creaming adds a bright citrus flavor that pairs perfectly with blueberries.
- Topping – A sprinkle of coarse sparkling sugar or a simple streusel on top before baking adds a nice crunch.
- Extracts – Almond extract is a lovely alternative or addition to the vanilla.
How to Make Cottage Cheese Blueberry Muffins
- Prep: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Whisk Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix well with a whisk to distribute the ingredients evenly.
- Cream Butter and Sugar: In a large bowl with a hand mixer or your stand mixer, beat the softened butter and sugar until it is light and airy. This should take about 5 minutes. Use a spatula to scrape down the sides of the bowl when necessary.
- Add Wet Ingredients: Add the eggs, one at a time, and beat until combined. Add the vanilla extract and the blended cottage cheese. Stir just until it is mixed in, being careful not to overmix.
- Combine: Add the flour mixture to the wet ingredients in the bowl. Use a fork or a rubber spatula to stir the mixture just until the dry ingredients are combined. The batter will be thick.
- Fold and Fill: Gently fold the blueberries into the thick batter. Use a big tablespoon or large scoop to fill the muffin tins nearly to the top.
- Bake: Bake the muffins for 20 to 22 minutes, until the tops are golden brown and a toothpick inserted in the middle comes out clean.
- Cool: Remove the muffin pan from the oven. Let the muffins cool completely in the pan before taking them out.
Pro Tip: Blending the cottage cheese until it is perfectly smooth is the secret to this recipe. It removes the curds entirely, so even picky eaters won’t know there is cottage cheese inside they will just taste a delicious muffin!
Recipe Tips
- Thick Batter: Don’t be alarmed by the consistency of the batter; it is supposed to be thick. This helps hold the blueberries in place so they don’t sink to the bottom.
- Room Temperature Eggs: Using room temperature eggs helps them emulsify better with the butter and sugar, creating a smoother batter.
- Cooling: Letting the muffins cool completely in the pan helps them set. Since they are very moist, they might be fragile if you try to remove them while hot.
FAQs
- Do these taste like cheese? No, the cottage cheese acts like sour cream or yogurt in baking. It adds moisture and tenderness without imparting a savory cheese flavor.
- Can I use frozen berries? Yes, frozen blueberries work great. Add them in frozen; do not thaw them, or the excess liquid will change the batter consistency.
- How do I store them? Store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Serving Suggestions
- Breakfast: Serve with a side of scrambled eggs for a high-protein start to the day.
- Snack: These are great spread with a little extra butter or almond butter.
- Coffee: The vanilla and blueberry flavors make this the perfect companion for a latte.
Make This Recipe in Advance
- Freezing: These muffins freeze wonderfully. Wrap cooled muffins individually in plastic wrap and place them in a freezer bag. Freeze for up to 3 months.
- Thawing: Thaw at room temperature or warm gently in the microwave for 15-20 seconds.
Cottage Cheese Blueberry Muffins
- Total Time: 37 minutes
- Yield: 12 Muffins 1x
Description
These Cottage Cheese Blueberry Muffins are a delicious, high-protein twist on a bakery classic. By incorporating blended cottage cheese into the batter, you get a muffin that is incredibly moist, tender, and packed with nutrition without sacrificing that traditional sweet, buttery flavor. With golden brown tops and bursts of juicy blueberries in every bite, these muffins are perfect for a wholesome breakfast or a satisfying afternoon snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 6 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup cottage cheese, blended until smooth (measure after blending)
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
Prep
Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease lightly with cooking spray.
Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar
In a large bowl using a hand mixer or stand mixer, beat the softened butter and sugar together until light and fluffy (about 5 minutes). Scrape down the sides of the bowl.
Add Wet Ingredients
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and the smoothly blended cottage cheese. Mix just until combined (do not overmix).
Combine
Pour the dry ingredients into the wet mixture. Use a fork or rubber spatula to stir just until the flour disappears. Note: The batter will be very thick.
Fold
Gently fold in the blueberries.
Bake
Scoop the batter into the prepared muffin tins, filling them nearly to the top. Bake for 20 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool
Remove the pan from the oven. Let the muffins cool completely inside the pan. Because they are so moist, they may fall apart if you try to remove them while hot.
Notes
The Secret Step: You must blend the cottage cheese in a blender or food processor until it is perfectly smooth before using it. This removes the curds entirely, ensuring the muffins have a fluffy crumb rather than a lumpy texture.
Thick Batter: Do not be alarmed by how thick the batter is; this consistency helps suspend the blueberries so they don’t sink to the bottom.
Frozen Berries: If using frozen blueberries, add them directly from the freezer. Do not thaw them first, or they will bleed purple juice into the batter.
Don’t Overmix: As with all muffins, mix the dry and wet ingredients only until combined. Overmixing will lead to tough muffins.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 210
- Sugar: 14g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Keywords: cottage cheese muffins, protein blueberry muffins, healthy breakfast recipes, moist blueberry muffins, blended cottage cheese recipes, kid friendly breakfast
