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These cottage cheese blueberry muffins have a perfect moist fluffy texture and plenty of juicy blueberry flavor. They’re perfect for a healthy breakfast, a grab and go snack or even dessert with 5 grams of protein per muffin.
What Makes These Blueberry Cottage Cheese Muffins So Good
There’s nothing better than a warm muffin, especially when it’s made with nutrient-dense ingredients. When I made my Blueberry Yogurt Muffins, I knew I needed a cottage cheese version. Here’s why I love them!
- Healthy, simple ingredients. These blueberry cottage cheese muffins are a lighter twist on classic muffins because they’re made with ingredients like cottage cheese, a blend of white and whole wheat flour, and no refined sugar.
- Grab and go. You can eat muffins on the go and one-handed, it doesn’t get much better than that! They’re perfect for a quick breakfast on busy mornings, an afternoon snack or even a healthy dessert.
- 5 grams of protein. Traditional muffins are pretty low protein, but each one of these muffins has 5 grams of protein and is made with some whole grains too. (PS- you must try my Chocolate Veggie Muffins next!).
- Delicious! The best part of these delicious muffins is that they’re GOOD. They’re packed with sweet blueberry flavor and sure to be a hit among even your pickiest eaters. For something a little sweeter, try my Blueberry Chocolate Chip Muffins!
Pair these muffins with my Cottage Cheese Egg Bites, Egg White Quiche or my No Egg Breakfast Casserole. Or prep some easy Sheet Pan Eggs for sandwiches to go with them.
I love how versatile cottage cheese is- you can browse all of my cottage cheese recipes here!
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.
- 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. I like to use avocado oil for some healthy fats but vegetable oil, melted coconut oil or melted butter make great alternatives too. You can also use olive oil (the flavor will be different).
- 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: Eggs help to hold these muffins together and add protein too.
- Vanilla extract: A splash of vanilla is a must. This one is my favorite.
- Blueberries: For best results I recommend using frozen wild blueberries. 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. 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: For 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: For a rise and golden brown top!
- Salt
- Coarse sugar: Adding sugar to the top of these muffins is a must- I like to use turbinado sugar or coarse baking sugar. You can also use regular white sugar, brown sugar or even coconut sugar.
Variations
- Lemon blueberry. Add lemon zest from one lemon for a blueberry lemon flavor.
- Chocolate chip. Swap the blueberries for chocolate chips for a sweet chocolatey version!
- Blueberry nut. For a blueberry nut version, add about a 1/2 cup of chopped walnuts, pecans or almonds.
- Pan grilled. 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!
How To Make Cottage Cheese Blueberry Muffins
- Mix dry ingredients. Add all dry ingredients to a large bowl. Whisk flour mixture to combine and set aside.
- Blend wet ingredients. 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.
- Add wet ingredients. Add wet ingredients to dry ingredients and mix with a rubber spatula or wooden spoon to combine. Avoid over-mixing.
- Blueberries! Fold frozen wild blueberries carefully into the muffin batter until just combined.
- Scoop batter. Divide muffin batter evenly between the 12 muffin tins. Sprinkle with decorating sugar or turbinado sugar (about 2-3 tbsp total).
- Bake and cool. Bake on upper middle rack in oven for 18-22 minutes at 350 degrees F, or until tops are golden brown and a toothpick comes out clean. 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.
More Muffin Recipes and Baked Goods
Cottage Cheese Blueberry Muffins
Soft and fluffy blueberry muffins made with cottage cheese, whole wheat flour and juicy blueberries.
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.
Nutrition
Serving: 1muffin | Calories: 184kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 292mg | Potassium: 93mg | Fiber: 1g | Sugar: 14g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
These were quick and easy to make! They taste delicious! I didn’t have any whole wheat flour on hand, so I’ll have to buy some for next time. Very yummy recipe!
Thank you!!