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These light and fluffy Blueberry Cottage Cheese Muffins are packed with juicy blueberries and a boost of protein from cottage cheese! Each muffin has 7 grams of protein, making them a satisfying and nutritious option for breakfast or a snack.
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As a busy mom to a toddler, I’m always on the lookout for wholesome, make-ahead snacks that are both nourishing and delicious. Some of my go-tos are these Healthy Muesli Bars, Snicker Dates and Frozen Yogurt Granola Cups, and now these Blueberry Cottage Cheese Muffins have joined the rotation!
The addition of cottage cheese to these muffins not only infuses the muffins with extra protein but also gives the muffins a moist, tender crumb. Whether you’re using all-purpose flour or opting for oat flour to keep them gluten-free, these muffins are a breeze to whip up and perfect for meal prepping.
Why You’ll Love This Recipe
- Protein-Packed Goodness: Cottage cheese adds a creamy texture and boosts the protein to help keep you full. Also try my Cottage Cheese Oat Pancakes for a protein-packed breakfast!
- Made In One Bowl: This entire recipe is made in one mixing bowl for easy prep and minimal cleanup.
- Versatile and Customizable: Customize these muffins to be gluten-free with oat flour and add any of your favourite mix-ins.
- Perfect for Meal Prep: Make a batch ahead of time for quick, grab-and-go breakfasts or snacks throughout the week. If you love blueberry flavoured breakfasts also try this Blueberry Baked Oatmeal.
Key Ingredients
- Cottage Cheese: Opt for at least 2% cottage cheese for a richer flavour and creamier texture. If you have leftover cottage cheese you can use it to make a batch of this high-protein cottage cheese queso!
- Flour: There are a few options when it comes to flour. You can use all-purpose flour, whole wheat flour, a 1-1 gluten free flour blend, or oat flour like I use in my Oat Flour Banana Muffins. (Oat flour is my personal favourite to use!)
- Blueberries: Fresh or frozen blueberries both work for this recipe. If using frozen, do not thaw to prevent the batter from turning blue. If you have leftover blueberries use them to make a Blueberry Spinach Smoothie while you wait for the muffins to bake!
Topping Ideas
- Lemon Glaze: Drizzle with a simple glaze made from powdered sugar and lemon juice like I use for my Healthy Lemon Poppyseed Muffins for added sweetness and tang.
- Coarse Sugar: Sprinkle on top before baking for a sweet, crunchy finish.
- Extra Blueberries: Press a few additional berries into the top of each muffin for a burst of fruitiness.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make Blueberry Cottage Cheese Muffins
Step 1: Add the wet ingredients to a large mixing bowl and mix to combine.
Step 2: Then add the sugar and lemon zest.
Step 3: Whisk well until the sure is well incorporated.
Step 4: Add the flour, baking powder, baking soda and salt and gently mix.
Step 5: Add the blueberries
Step 6: Gently fold into the batter.
Step 7: Spoon the batter into a muffin pan with muffin liners.
Step 8: Bake at 350 F for 18-22 minutes.
How to Store
Allow the muffins to cool completely before storing. Place them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Jess’s Tips
- Blending Cottage Cheese: You can optionally blend the cottage cheese if you prefer a smoother batter. Blended cottage cheese also works really well to make this Cottage Cheese Chocolate Mousse.
- Coat blueberries in flour: Toss the blueberries in 1–2 teaspoons of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the muffins while baking.
- Preventing Blue Batter: If using frozen blueberries, add them quickly from the freezer to the batter to minimize colour bleeding.
- Avoid Overmixing: Mix the batter just until the ingredients are combined to prevent dense muffins.
- Test for Doneness: Insert a toothpick into the centre of a muffin; if it comes out clean or with a few crumbs, they’re done.
Frequently Asked Questions
Absolutely! Substitute the all-purpose flour with oat flour or a gluten-free flour blend.
You can substitute cottage cheese with plain Greek yogurt or ricotta cheese.
Yes! Let the muffins cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months. To enjoy, thaw overnight in the fridge or warm in the microwave.
Try These Muffin Recipes Next!
If you tried these Blueberry Cottage Cheese Muffins or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Cottage Cheese Blueberry Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Cottage Cheese Muffins are packed with protein for a delicious breakfast or snack!
Ingredients
- 1¾ cups all-purpose flour or oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- ½ cup organic cane sugar or honey
- 1 large egg
- 1 cup cottage cheese
- ½ cup milk
- ⅓ cup avocado oil or melted butter
- 2 teaspoons vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl combine the egg, cottage cheese, milk, oil and vanilla extract. Then add the sugar and lemon zest and whisk until well combined.
- In a separate bowl, mix together the flour, baking powder, baking soda and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Coat the blueberries in 1-2 tsp of flour, then gently fold them into the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely
Notes
- Optionally blend cottage cheese for a smoother batter.
- Toss blueberries in 1-2 tsp of flour to keep them from sinking.
- Add frozen blueberries quickly from the freezer to avoid blue batter.
- Mix batter just until combined—don’t overmix.
- Muffins are done when a toothpick comes out clean or with a few crumbs.
Easy to make in one bowl and loved by our whole family!