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.
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 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, 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.
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?
It shouldn’t be like that. Look at my photos for the batter consistency. It should be thicker than for pancakes. Did you use dry cottage cheese or any other substitutions? What cottage cheese did you use?
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.