Cottage Cheese Blueberry Muffins are so fluffy, moist and delicious! You would have no clue they contain cottage cheese.
Why you'll love Cottage Cheese Blueberry Muffins:
- Easy - No need to separate the wet and dry ingredients. This muffin recipe only requires one bowl!
- 188 calories - A blueberry muffin in a coffee shop can contain up to 470 calories!
- Meal prep recipe - I love making these and keeping them in my freezer to enjoy for weeks. I place one into the microwave and I have a warm and tasty muffin!
Ingredients and Substitutions:
- cottage cheese - We're blending the cottage cheese until smooth so there are no pieces of cottage cheese to be found.
- milk - Use any milk of choice.
- avocado oil - You can also use olive oil.
- eggs - Two eggs contribute to the fluff. One isn't enough.
- granulated sugar - You can use coconut sugar or granulated monk fruit as well.
- vanilla extract - Or, vanilla bean paste.
- all-purpose flour - You can make these gluten free. Use a gluten-free flour blend with xanthan gum added in place of all purpose flour. I highly recommend Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
- baking powder, baking soda and salt - The usual culprits.
- fresh blueberries - You can use frozen, but they will bleed more into the batter.
How to make Cottage Cheese Blueberry Muffins?
A complete list of ingredients, amounts and instructions is located on the recipe card below.
Step 1
First, preheat the oven to 350 degrees F. Line your muffin pan with liners.
Step 2
Next, blend the cottage cheese using a food processor or blender for 30 seconds to 1 minute, or until there are no more lumps.
Step 3
Add blended cottage cheese, milk, oil, eggs, sugar and vanilla extract to a large mixing bowl. Then, whisk well.
Step 4
Add in the flour, baking powder, baking soda and salt. Use a rubber spatula to combine. When the flour is almost all mixed in, gently fold in the blueberries.
Step 5
Fill each muffin cup about ¾ of the way with muffin batter. Bake at 350 degrees F for 20-22 minutes, or until toothpick inserted comes out clean.
Step 6
Keep muffins in the muffin pan for about 3-5 minutes. Then, remove and transfer to a wire rack to cool completely before enjoying.
Recipe pro-tips:
- Properly measure flour by spooning the flour into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.
- Don't over mix the batter. Mix until just combined. You can wind up with tough or gummy muffins that won't rise if over mixed.
- Don’t over bake the muffins or they will be dry. I suggest inserting a toothpick into the middle of one muffin. If the toothpick comes out clean, they are done.
Recipe Variations:
Skip the blueberries mix in...
- chocolate chips
- fresh fruit
- dried fruit
- chopped nuts
Storage Directions:
- Store Blueberry Cottage Cheese Muffins in an airtight container with a paper towel placed on top on the kitchen counter for 2-3 days. The paper towel helps to absorb any excess moisture.
- Store muffins in an airtight container or freezer bag and freeze the muffins for up to 3 months.
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Cottage Cheese Blueberry Muffins
Ingredients
- 1 cup cottage cheese - I used 4% cottage cheese.
- ¼ cup milk
- ⅓ cup avocado oil - You can also use olive oil.
- 2 eggs
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup fresh blueberries
Instructions
- First, preheat the oven to 350 degrees F. Line your muffin pan with liners.
- Next, blend the cottage cheese using a food processor or blender for 30 seconds to 1 minute, or until there are no more lumps.
- Add blended cottage cheese, milk, oil, eggs, sugar and vanilla extract to a large mixing bowl. Then, whisk well.
- Add in the flour, baking powder, baking soda and salt. Use a rubber spatula to combine. When the flour is almost all mixed in, gently fold in the blueberries.
- Fill each muffin cup about ¾ of the way with muffin batter. Bake at 350 degrees F for 20-22 minutes, or until toothpick inserted comes out clean.
- Keep muffins in the muffin pan for about 3-5 minutes. Then, remove and transfer to a wire rack to cool completely before enjoying.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Richie
The cottage cheese blueberry muffins are a game changer! They are moist inside and the protein from the cottage cheese is an added touch. I liked them so much I ate three!
I'm so happy to hear that! 🙂
Joanna Agnew
I’m going to try this out this weekend. Can I use coconut sugar instead of granulated? Or will it not be sweet enough if I do that? Any other alternatives? Thank you!
Yes, you can use coconut sugar.
Arisha
These muffins are soo fluffy! I was nervous about baking with cottage cheese but these are a must!
Love to hear it! 🙂