If you’re looking for a muffin that’s actually filling and not just a sugary crash waiting to happen, these Cottage Cheese Blueberry Muffins are the perfect solution.
They’re super soft, a little tangy, naturally sweet, and packed with protein. Honestly, I was a little skeptical about using cottage cheese at first, but after trying it, I’m hooked.
The texture is amazing, and you get that extra protein boost without even trying. These are great for busy mornings, meal prepping for the week, or just having a healthier snack ready when you need it.
Let’s dive into what you’ll need to whip up a batch!
What You’ll Need
Ingredients
- 1 cup cottage cheese (full-fat or 2% works best)
- 2 large eggs
- 1/3 cup milk of choice (regular or plant-based)
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries (no need to thaw if frozen)
- Optional: 1 teaspoon lemon zest for a little extra brightness
Pro Tips
1. Blend your cottage cheese If you’re not a fan of the tiny curds showing up in your muffin, just toss the cottage cheese in a blender for a few seconds. It makes the batter super smooth.
2. Toss your blueberries in flour Lightly coat your blueberries with a little flour before folding them into the batter. This helps keep them from sinking to the bottom while baking.
3. Keep your ingredients at room temp Let your milk and eggs sit out for a bit before mixing. It makes everything blend better and helps your muffins bake up nice and even.
4. Don’t overmix your batter Mix until just combined. It’s totally fine if it looks a little lumpy. Overmixing can make muffins tough and dense, and we want soft and fluffy.
5. Make it fun for the kids Sprinkle a few mini chocolate chips on top before baking. It’s a little trick to make these muffins even more exciting for picky eaters.
Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Whisk or hand mixer
- Spatula
- Muffin tin
- Paper muffin liners or non-stick spray
- Cooling rack
Substitutions and Variations
- Flour: You can swap the whole wheat flour for all-purpose or a gluten-free blend if needed.
- Sweetener: If you want a lower sugar option, you can use monk fruit sweetener or stevia.
- Milk: Almond milk, soy milk, or oat milk all work if you want to keep it dairy-free.
- Extras: Stir in some chopped nuts, chia seeds, or even shredded coconut if you want to switch things up.
Make Ahead Tips
Bake a batch ahead of time and store them for easy grab-and-go breakfasts or snacks.
You can keep them on the counter for about 3 days, in the fridge for up to a week, or freeze them for up to 3 months. Just pull one out, warm it up, and you’re good to go.
How to Make Cottage Cheese Blueberry Muffins
- Preheat your oven to 350°F and line a 12-cup muffin tin with liners or grease it lightly.
- In a large bowl, whisk together the cottage cheese, eggs, milk, honey or maple syrup, and vanilla extract.
- In a separate bowl, mix the flour, baking powder, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients. Don’t overmix. Just combine it until you don’t see big streaks of flour anymore.
- Toss the blueberries in a little bit of flour, then gently fold them into the batter along with the lemon zest if you’re using it.
- Divide the batter evenly between the muffin cups, filling each about 3/4 full.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for about 5 minutes, then move them to a wire rack to cool completely.
Nutritional Breakdown (per muffin)
- Calories: Around 160
- Protein: 5g
- Carbs: 20g
- Sugar: 9g
- Fat: 8g
- Fiber: 1g
Just a heads up, these numbers can change a little depending on your exact ingredients.
Leftovers and Storage
- Counter: Store in an airtight container for up to 3 days.
- Fridge: Keep them in the fridge for up to a week.
- Freezer: Wrap individually and freeze for up to 3 months.
- To Reheat: Thaw at room temp or pop into the microwave for 20-30 seconds.
FAQs
Can I use frozen blueberries?
Yes! Just toss them in flour and mix them in frozen. No need to thaw.
Can I make these gluten-free?
You can. Just swap the whole wheat flour for your favorite gluten-free baking blend.
What can I use instead of cottage cheese?
You could try plain Greek yogurt if you want, but it’ll make the muffins a little more dense.
Can I make these dairy-free?
You can use a plant-based yogurt instead of cottage cheese and non-dairy milk. They’ll still come out really good.
Wrapping Up
These Cottage Cheese Blueberry Muffins are the real deal when you want something quick, healthy, and honestly pretty impressive.
They’re the kind of thing you’ll feel good about grabbing on a busy morning or tossing into a lunchbox. Give them a try and let me know how they turn out for you. I’d love to hear your thoughts or any fun variations you come up with! Leave a comment or any questions below. Happy baking!
