Blueberry Cottage Cheese Muffins
Blueberry Cottage Cheese Muffins are tender and delicious muffins, filled with fresh blueberries and high protein cottage cheese! Each muffin has 5 grams of protein and is the perfect easy breakfast or snack.
My kids are muffin monsters, and a batch of muffins literally lasts 2 days, tops, in our house. Soren especially loves them, so I'm always trying to come up with new and healthy muffin recipes. My go-to recipe is my Kodiak Cake Muffins, but I wanted to try adding cottage cheese to muffins to make them packed with protein. These Blueberry Cottage Cheese Muffins were a total hit!
Looking for more muffin recipes? Check out my Lemon Poppy Seed Mini Muffins, Banana Chocolate Chip Muffins, and my Greek Yogurt Chocolate Banana Muffins!
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Why You'll Love This Recipe
- Easy - this recipe comes together easily and quickly.
- Delicious - the cottage cheese makes these muffins tender.
- Nutritious - these are full of whole grains and protein, along with the nutrients from the blueberries.
Ingredients
Cottage Cheese - I use 4% fat cottage cheese when making these blueberry muffins.
Milk - I used 1% milk, however any type of cows milk or non-dairy milk should work.
Oil- I use olive oil, but you can use any neutral flavored oil like coconut oil or canola oil.
Granulated Sugar - this is the main sweetener in these muffins.
Vanilla Extract - vanilla adds a warm flavor to the muffins.
Ground Cinnamon - I love the addition of ground cinnamon in blueberry muffins!
Baking Soda and Salt - baking soda is the leavener of the muffins and the salt brings out flavors.
White Whole Wheat Flour - white whole wheat flour adds whole grains to the muffins, but also keeps them lighter in texture than whole wheat flour.
Blueberries - I use fresh blueberries but frozen would also work.
Variations
All-Purpose Flour - you could definitely use all-purpose flour instead of white whole wheat flour in these muffins.
Frozen Blueberries - I use fresh blueberries but frozen would also work. I like to toss them in flour so the color doesn't bleed into the muffins as much.
Different Oil - I used olive oil but coconut oil, canola oil, vegetable oil, and melted butter would all work.
Citrus - you could add a teaspoon of lemon zest or orange zest for a citrus-y flavor.
Different Sugar - you could use coconut sugar or a mixture of brown sugar and granulated sugar in these muffins. I have not made them with maple syrup or honey, so I don't know how that would work.
Step by Step Instructions
Photo 1. Add cottage cheese and milk to a small food processor or blender and blend until pureed.
Photo 2. Add the cottage cheese mixture to a large bowl, then mix in the sugar, egg, oil, and vanilla extract.
Photo 3. Add the ground cinnamon, baking soda, and salt, and mix to combine.
Photo 4. Fold in the flour until just combined.
Photo 5. Add the blueberries and gently fold in.
Photo 6. Divide the muffin batter between 12 muffin cups and bake at 375 degrees for 18-20 minutes. The muffins should be golden on top and a toothpick will come out clean.
Expert Tips
Storage - after they have cooled completely, store leftover cottage cheese blueberry muffins in an airtight container like a Ziploc baggie or Tupperware. At room temperature they will last 3-4 days. In the fridge they will last at least 1 week.
Freezer - These muffins are definitely freezer friendly. Simply place them on a baking sheet or plate and freezer for 2 hours. Then transfer to a freezer bag and freezer in the freezer for up to 3 months. To thaw, microwave in intervals of 15 seconds or let them sit out at room temperature for 30 minutes.
Paper Liners or No? I've made these both ways and both work. If you don't use liners, just be sure to grease your muffin tin well with cooking spray.
Recipe FAQs
Yes! Cottage cheese adds a tenderness to baked goods and provides moisture and protein.
Cottage cheese is known for being high in protein while lower in fat. It is also a good source of vitamins like B vitamins and calcium
Other Muffin Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate
Blueberry Cottage Cheese Muffins
Ingredients
- 1 cup cottage cheese
- ¼ cup milk
- ½ cup white sugar
- ¼ cup olive oil or coconut oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups white whole wheat flour
- 1 cup blueberries
Instructions
- Preheat oven o 375 degrees F. Line muffin pan with muffin cups or grease well.
- In a small food processor, add the cottage cheese and milk, and blend until pureed.
- Add the cottage cheese/milk mixture to a large bowl and add the oil, milk, sugar, eggs, and vanilla extract and whisk well to combine.
- Add the cinnamon, salt, and baking soda, and mix to combine.
- Add the flour and stir in with a rubber spatula until just combined.
- Fold in the blueberries.
- Divide the batter among the 12 muffin cups.
- Bake in the preheated oven for 18-20 minutes, until golden brown and baked through.
AMAZING RECIPE