These cottage cheese blueberry muffins have a soft and fluffy texture, the perfect amount of sweetness and plenty of juicy blueberry flavor. They’re perfect for a healthy breakfast, a grab and go snack or even dessert!
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Why you’ll love them
There’s nothing better than a warm muffin with a cup of coffee in the morning. Except maybe a muffin that’s a little healthier, too!
These blueberry cottage cheese muffins are a lighter twist on classic muffins because made with simple ingredients like cottage cheese, a blend of white and whole wheat flour, and no refined sugar. They’re perfect for a quick breakfast on busy mornings, an afternoon snack or even a healthy dessert.
Protein-rich cottage cheese actually keeps these muffins incredibly tender without any cottage cheese flavor or texture. You won’t even know it’s in there. I love how versatile cottage cheese is- you can browse all of my cottage cheese recipes here!
Traditional muffins are typically pretty low protein, but the best part is that each one of these muffins has 5 grams of protein and is made with some whole grains too. For even more fiber you can make this recipe with all whole wheat flour.
These delicious muffins are a great way to set yourself up for easy mornings by making a batch at the start of the week. Plus I love that they’re family-friendly too and sure to be a hit among even your pickiest eaters.
Ingredients
Wet ingredients
- Cottage cheese: Creamy cottage cheese gives these muffins a super tender interior and a little protein boost. I like to use Good Culture full fat cottage cheese in all of my cooking because it bakes incredibly well!
- Milk: A little 2% milk (although fat free or whole milk works too) adds moisture to get the muffin batter to the perfect consistency.
- Avocado oil: Any neutral oil will work well in this recipe! I like to use avocado oil for some healthy fats, but vegetable oil, melted coconut oil or melted butter make great alternatives as well. You can even use olive oil (just keep in mind the flavor will come through a bit!
- Honey: These muffins use honey or maple syrup instead of cane sugar to add just the right amount of sweetness. Maple syrup works too!
- Eggs: Think of eggs like the glue that holds everything together in this recipe- they give the muffins structure. Plus whole eggs add additional protein and nutrients like choline and biotin.
- Vanilla extract: A splash of vanilla adds the best flavor to the background of any baked good. This one is my favorite.
- Blueberries: For the best results I recommend using frozen wild blueberries for this recipe. Their tiny size makes for just the right amount of blueberry goodness throughout every muffin! You can opt for fresh blueberries or regular frozen blueberries if you prefer too.
Dry ingredients
- All-purpose flour: All-purpose flour gives these muffins a soft tender interior. Using a blend of flours is a great way to strike the right balance between delicious and nutritious if you’re not a fan of 100% whole wheat baked goods.
- Whole wheat flour: To gain a little extra fiber and some whole grains I like to add in whole wheat flour. I prefer using white whole wheat flour (sometimes called golden wheat) but regular whole wheat flour works too.
- Baking soda + baking powder: Baking soda and baking powder help to give these muffins a nice rise and golden brown top.
- Salt: A little bit of salt helps to balance and enhance the flavors in our delicious cottage cheese blueberry muffins!
- Coarse sugar: Adding sugar to the top of these muffins is a must- I like to use turbinado sugar or coarse baking sugar. It adds sweetness without a ton of added sugar and makes the tops even more delicious. You can also use regular white sugar, brown sugar or even coconut sugar.
How to make cottage cheese blueberry muffins
Step 1: Preheat oven to 350 degrees F, prepare a 12-muffin pan by lightly coating with oil or using paper liners. Add all dry ingredients to a large bowl. Whisk flour mixture to combine and set aside.
Step 2: To a high speed blender add cottage cheese, milk, oil, honey, eggs and vanilla. Blend on high until combined and smooth. You can also do this in a separate bowl with an immersion blender.
Step 3: Add wet ingredients to dry ingredients and mix with a rubber spatula or wooden spoon to combine. Avoid over-mixing.
Step 4: Fold frozen wild blueberries carefully into the muffin batter until just combined.
Step 5: Divide muffin batter evenly between the 12 muffin tins, a cookie scoop is helpful here. Sprinkle with decorating sugar or turbinado sugar (about 2-3 tbsp total).
Step 6: Bake on upper middle rack in oven for 18-22 minutes, or until tops are golden brown and a toothpick inserted into the muffin comes out clean. Be careful to not overbake. Cool for 5 minutes in the muffin tin before transferring to a wire rack to cool completely.
How to store
Cool to room temperature before storing. Store cooled muffins in an airtight container in the fridge for up to 4 days. Or, freeze for up to 2 months.
Variations
- Add the lemon zest from one lemon for a blueberry lemon flavor.
- Swap the blueberries for chocolate chips for a sweet chocolatey version!
- For a blueberry nut version, add about a 1/2 cup of chopped walnuts, pecans or almonds.
- Cut the muffin in half, butter and quickly pan fry on each side for a crunchy edge and warm delicious muffin.
- Change up the fruit! Try using cranberries, raspberries, diced apple, raisins or currants.
- No cottage cheese? Greek yogurt or sour cream work well too!
- Use all-purpose flour instead of whole wheat flour if that’s all you have.
More muffin recipes and baked goods
- Blueberry Chocolate Chip Muffins
- Kodiak Banana Muffins
- Banana Nut Bread with Blueberries
- Cinnamon Sugar French Toast Muffins
- Lemon Chia Seed Muffins
- Kodiak Banana Bread
- Kodiak Pumpkin Muffins
Cottage Cheese Blueberry Muffins
Ingredients
Dry ingredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- turbinado sugar, brown sugar or turbinado sugar for topping about 2-3 tbsp total for sprinkling
Wet ingredients
- 1 cup cottage cheese whole milk/full-fat
- 1/4 cup milk
- 1/4 cup avocado oil or any other neutral oil
- 1/2 cup honey or maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1 cup wild blueberries frozen
Instructions
- Preheat oven to 350 degrees F. Prepare a 12-muffin pan by lightly coating with oil or using muffin liners.
- Add all dry ingredients to a large bowl, whisk to combine and set aside.
- In a high speed blender add cottage cheese, milk, oil, honey, eggs and vanilla. Blend until smooth. You can also do this in a separate bowl with an immersion blender.
- Add wet ingredients to dry ingredients, using a rubber spatula to make sure you get all of the wet ingredients mixture out of the blender.
- Mix wet ingredients and dry ingredients together with a rubber spatula or wooden spoon. Mix until just combined and avoid over-mixing. Fold blueberries into muffin batter.
- Divide muffin batter evenly between the 12 muffin tin. Sprinkle generously with decorating sugar or turbinado sugar if desired (about 2-3 tbsp total).
- Bake on middle rack in oven for 18-20 minutes, or until tops are golden brown and a toothpick inserted into the muffin comes out clean. Be careful to not over-bake. Cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
- Serve slightly warm or grilled with a pat of butter!
Notes
- If using all whole wheat flour, I recommend choosing white whole wheat flour (sometimes called golden wheat in stores). Using all white flour will also work.
- I recommend using frozen wild blueberries for the best results. You can also use regular frozen blueberries but I find they bake with a little bit too much moisture.
