Start your day with a burst of flavor and nutrition with these Cottage Cheese Blueberry Muffins! Savor the juicy blueberries and creamy cottage cheese in every bite. Enjoy the protein boost and moist texture the cottage cheese provides. Treat yourself to these muffins as a grab-and-go breakfast, a midday snack, or a delightful companion to your coffee. Make a similar recipe and use up your freezer bananas with my Cottage Cheese Banana Bread recipe! Discover more easy breakfast, baking, and high-protein meal ideas in my collection of Sweet and Savory Cottage Cheese Recipes.
Try a more savory blueberry muffin recipe with my Blueberry Corn Muffins or go full on savory with my Pepperoni Pizza Muffins recipe. Make more recipes including cottage cheese with my Cottage Cheese Queso or Cottage Cheese Alfredo recipes!
Ingredients
Find below the list of ingredients for my Cottage Cheese Blueberry Muffins.
- All Purpose White Flour
- Whole Wheat Flour
- Baking Soda
- Baking Powder
- Butter
- Brown Sugar
- Egg
- Milk
- Cottage Cheese
- Fresh Blueberries
- Lemon Zest (from 1 lemon)
See recipe card for quantities.
Instructions
Start by preheating your oven to 400F and have a 12 cavity muffin pan ready.
- Whisk together in a medium bowl, the flours, baking soda, and baking powder, just until combined.
- Use an immersion blender (or a regular blender), to blend the milk and cottage cheese until smooth. Set aside.
- Combine the soft butter and brown sugar in a large bowl. Whisk them until creamed, and light in color. Whisk in the egg.
- Add the lemon zest and the cottage cheese mixture to the batter and whisk to combine well.
5. Place the dry ingredients and the blueberries in the large bowl with the wet ingredients.
6. Use a spatula to gently for the dry and wet ingredients together. Mix until the dry ingredients have all been combined with the wet, being careful to not overmix.
7. Line your regular muffin pan with paper liner. If using a silicone muffin mold, you do not need the liners. Divide the batter equally in the 12 cavities.
8. Turn the oven temperature down to 375F and bake the muffins for 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Let the Cottage Cheese Blueberry Muffins cool down completely and enjoy.
Substitutions
Experiment with these ingredient substitutions for my Cottage Cheese Blueberry Muffins:
- Cottage Cheese: Substitute with Greek yogurt or ricotta cheese for a similar creamy texture and protein boost.
- Blueberries: Swap with other berries like raspberries, diced strawberries, or even dried fruits like cranberries or raisins.
- Flour: Replace the whole wheat flour with more All Purpose, or use a gluten-free flour blend for a gluten-free version.
- Sugar: Substitute white sugar with coconut sugar, honey, maple syrup, or a sugar substitute like stevia to suit your preference.
- Butter/Oil: Use coconut oil or a plant based butter as a healthier alternative while maintaining moisture.
- Eggs: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) or unsweetened applesauce for a vegan option.
- Milk: Swap regular milk with plant-based options like almond milk, oat milk, or soy milk to make the recipe dairy-free.
- Vanilla Extract: Use almond extract or a pinch of cinnamon for a unique flavor twist.
Storage
Let the muffins cool completely to prevent excess moisture buildup. Store them in an airtight container or sealable plastic bag at room temperature for up to two days. Refrigerate the muffins in an airtight container if you need to keep them fresh for up to a week.
Freeze the muffins for longer storage by wrapping each one individually in plastic wrap or aluminum foil and placing them in a freezer-safe bag. Thaw the muffins at room temperature or warm them in the microwave for a freshly baked taste.
Recipe
Cottage Cheese Blueberry Muffins
Equipment
- 1 12-cavity Muffin Pan
- 1 Immersion Blender
Ingredients
Dry Ingredients
- 1½ cup All Purpose Flour
- ½ cup Whole Wheat Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
Wet Ingredients
- 1 cup Milk
- 1 cup 2% Cottage Cheese
- ¼ cup Unsalted Butter softened
- ½ cup Brown Sugar
- 1 large Egg
- 1 teaspoon Lemon Zest from one lemon
- 1 cup Fresh Blueberries
Instructions
- Start by preheating your oven to 400F and have a 12 cavity muffin pan ready.
- Whisk together in a medium bowl, the flours, baking soda, and baking powder, just until combined. Set aside.
- Use an immersion blender (or a regular blender), to blend the milk and cottage cheese until smooth. Set aside.
- Combine the soft butter and brown sugar in a large bowl. Whisk them until creamed, and light in color. Whisk in the egg.
- Add the lemon zest and the cottage cheese mixture to the batter and whisk to combine well.
- Place the dry ingredients and the blueberries in the large bowl with the wet ingredients.
- Use a spatula to gently for the dry and wet ingredients together. Mix until the dry ingredients have all been combined with the wet, being careful to not overmix.
- Line your regular muffin pan with paper liner. If using a silicone muffin mold, you do not need the liners. Divide the batter equally in the 12 cavities.
- Turn the oven temperature down to 375F and bake the muffins for 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
- Let the Cottage Cheese Blueberry Muffins cool down completely and enjoy.
