Cottage Cheese Blueberry Muffins are moist, fluffy, bursting with blueberries and 7 grams of protein. So easy to make in one bowl too!
We also love these healthy blueberry muffins and almond flour blueberry muffins!
Once I made cottage cheese muffins with chocolate chips, I knew the version with blueberries will taste just as amazing and even more nutritious!
I used frozen wild blueberries that are smaller, but you can use fresh blueberries or even any other berries!
Most of the cottage cheese melts and you won’t see or taste it. It adds moisture replacing most of the oil and makes muffins high in protein. Recipe is made with all-purpose flour because I just enjoy its fluffiness for a change, but you can use 1 1/2 cups of whole wheat flour, if you like.
Why You’ll Love This Recipe
- Kid friendly: Even picky eaters love these! The blueberries make them sweet enough to double as a healthy dessert.
- Naturally sweetened: Sweetened with maple syrup or honey, no refined sugar needed. Perfect for quick and healthy breakfast or snack.
- High in protein: Blueberry cottage cheese muffins actually fill you up so you don’t hear “I’m hungry” 5 minutes later.
- One bowl recipe: Less stress and less mess. My kind of baking!
Ingredients for Cottage Cheese Blueberry Muffins
Just 11 simple ingredients, and fresh or frozen berries make them easy and budget-friendly year round.
- Cottage cheese: Great replacement for oil and to add a protein boost. I used 2%, but 1% or 4% cottage cheese works too.
- Egg: You only need 1 egg to help bind ingredients and add a bit of protein.
- Liquid sweetener: Naturally sweet without any refined sugar. You can use maple syrup or honey, whichever you’ve got on hand.
- Milk (not pictured): Any milk will work. I use unsweetened almond milk.
- Mild oil: To make muffins soft and not gummy. I used avocado oil, but any neutral oil works.
- Vanilla extract: For sweet flavor that makes baked goods taste like a hug.
- Cinnamon: Helps the blueberry flavor pop.
- Baking powder and baking soda: The essential dream team for a fluffy rise.
- All-purpose flour: I used white flour fo a change. As mentioned above, you can use 1 1/2 cups of whole wheat flour instead.
- Blueberries: Use fresh or frozen berries, no need to thaw.
- Cooking spray: For greasing your muffin tin. I use Misto.
How to Make Cottage Cheese Blueberry Muffins
We mix everything in one bowl which means just 10 minutes of easy prep time.
Preheat oven to 375 F. Line muffin tin with parchment paper liners and spray with cooking spray.
- Mix wet ingredients: In a large bowl, combine the egg, cottage cheese, maple syrup, milk, oil, vanilla, cinnamon, baking powder, and baking soda. Whisk until smooth.
- Add flour: Stir in the flour until just combined.
- Prep blueberries: Toss blueberries with 1 tablespoon of flour in a small bowl, then fold them into the batter and stir gently. Tossing the blueberries in flour helps keep them from sinking.
- Bake: Divide the batter evenly into 12 muffin cups and bake for 23-25 minutes, or until a toothpick comes out clean. Let the muffins cool for 15 minutes before you grab-and-go!
Tips for Best Results
Here are a few simple tips to remember for perfect high protein cottage cheese blueberry muffins every time.
- Don’t overmix: Make sure to mix the batter just until combined. Overmixing can make your muffins tough.
- Muffin batter should be thicker: Cottage cheese melts during baking, so extra flour is necessary to help absorb moisture and prevent deflated muffins.
- Don’t overbake: Follow the baking time and remove muffins as soon as toothpick comes out clean, even if muffins look not very golden brown. It’s better than dry muffins.
- For very smooth texture: Blend cottage cheese before adding it to the batter for a creamier consistency.
How to Store and Reheat
Store: These muffins stay moist when stored in a resealable bag or airtight container on the counter for 2-3 days. Just make sure to cool completely first to avoid extra moisture build up.
Freeze: Transfer cooled baked muffins to an airtight container or freezer bag and store in the freezer for up to 3 months.
Reheat: I like to freeze a batch for busy mornings. Just thaw one on the counter or overnight in the fridge. You can warm it up in the microwave if you’re in the mood for a fresh-from-the-oven feel.
Storing Tip
Here is detailed guide on how to store muffins and how to freeze muffins the right way.
FAQs
Yes, frozen blueberries work great. You don’t have to thaw them first.
I haven’t tried these cottage cheese muffins with gluten-free flour yet, but I’ve had great results using Bob’s Red Mill 1:1 gluten-free baking flour in my cottage cheese bagels so it could work.
Not at all. Most the cottage cheese melts right in and you won’t even know it’s there!
More Blueberry Recipes to Try
- Healthy blueberry breakfast cake
- Lemon blueberry muffins
- Healthy blueberry banana muffins
- Blueberry Greek yogurt scones
More Cottage Cheese Recipes
Cottage Cheese Blueberry Muffins
Equipment
Ingredients
- 1 large egg
- 1 cup cottage cheese
- 1/2 cup maple syrup or honey
- 1/4 cup milk, I used unsweetened almond milk
- 1/4 cup any mild oil, I used avocado oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour, plus 1 tablespoon for blueberries
- 1 1/2 cups blueberries, fresh or frozen (not thawed)
- Cooking spray, I use Misto
Instructions
- Preheat oven to 375 degrees F. Line muffin tin with muffin liners and spray with cooking spray. Set aside.
- In a large mixing bowl, add an egg, cottage cheese, maple syrup, milk, oil, vanilla extract, cinnamon, baking powder and baking soda. Whisk well until no white lumps of baking powder are visible.
- Add flour and gently mix just until combined.
- In a small bowl, add blueberries, sprinkle with 1 tablespoon of flour and toss to coat evenly. Add to the bowl with muffin batter and give a few stirs to incorporate.
- Divide batter evenly between 12 openings of previously prepared muffin tin. Bake muffins for 23-25 minutes or until toothpick inserted in the center comes out clean.
- Remove from the oven, let cool for 15 minutes and enjoy!
Notes
- Store: To prevent muffins from drying out, place in a resealable bag or airtight container and store on a counter for 2-3 days.
- Freeze: In an airtight container for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can almond or coconut flour be used instead of AP?
Unfortunately I have not tested that version. Amount would be different.
I made your blueberry cottage cheese muffins and followed the recipe exactly. When I was adding the flour to the wet mixture I found it very dry. Like I had used too much flour. It was hard to stir. Is this normal in this recipe? Otherwise they tasted good, not too sweet. But not as fluffy as I thought they would be. Any suggestions?
Hi Jeanne. I have retested the recipe and added 1/4 cup milk, recipe card and post are updated. I am sorry about this, I must have mismeasured flour when testing this recipe.
Looks real good! I like the 7 gm protein. What % fat cottage cheese are the nutrition facts based on? Can I use 0% fat?
Based off of 1-2% one. You can use 0% cottage cheese.