These Blueberry Cottage Cheese Muffins are moist, tender, and packed with sweet bursts of blueberries in every bite. The addition of cottage cheese adds creaminess and keeps them wonderfully soft, while providing a subtle tang and extra protein. Perfect for breakfast, a midday snack, or even dessert, these muffins will become a family favorite.
Why You’ll Love These Blueberry Cottage Cheese Muffins
- Super Moist: The cottage cheese adds incredible moisture to the muffins, making them irresistibly soft.
- Protein-Packed: A great option for a healthier treat or breakfast.
- Easy to Make: A no-fuss recipe that comes together in just minutes.
- Versatile: You can switch up the blueberries with other fruits or add your favorite mix-ins.
Ingredients
- Cottage Cheese: Adds creaminess and moisture, and its subtle tang balances the sweetness.
- Fresh Blueberries: Provide bursts of juicy sweetness in every bite. Frozen blueberries can also be used.
- Flour: Creates the structure for the muffins. Use all-purpose or whole wheat for a healthier twist.
- Eggs: Help bind the muffins and add richness.
- Sugar: Sweetens the muffins without overpowering them. Adjust to taste if using sweeter berries.
- Baking Powder: Ensures the muffins rise beautifully.
- Butter or Oil: Adds richness and keeps the muffins tender.
(For exact measurements, see the full recipe below!)
Directions
- Preheat Oven: Set your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Prepare Batter: In a large bowl, whisk together the wet ingredients: cottage cheese, eggs, melted butter, and sugar. Slowly fold in the dry ingredients—flour and baking powder—until just combined. Avoid overmixing.
- Add Blueberries: Gently fold in the blueberries. Be careful not to overmix to prevent breaking the berries.
- Bake: Divide the batter evenly into the muffin tin. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Time and Servings
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Servings: Makes 12 muffins
Variations
- Swap the Blueberries: Try raspberries, chopped strawberries, or even chocolate chips for a different flavor profile.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Lower Sugar: Replace some sugar with a natural sweetener like honey or maple syrup.
FAQs
1. Can I use frozen blueberries?
Absolutely! Just toss the frozen berries with a bit of flour before adding them to the batter to prevent them from sinking.
2. Can I make these muffins ahead of time?
Yes, these muffins store well in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze them.
3. What does cottage cheese do in baking?
Cottage cheese adds moisture, tenderness, and a slight tang to baked goods, making them extra soft and flavorful.
Blueberry Cottage Cheese Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Description
These moist and fluffy Blueberry Cottage Cheese Muffins are a delightful combination of creamy cottage cheese and juicy blueberries. Packed with protein and bursting with flavor, they make a perfect breakfast or snack. Quick to prepare and irresistibly tasty, these muffins are sure to become a family favorite!
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the cottage cheese, eggs, honey or maple syrup, melted butter, and vanilla extract until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For an extra touch of sweetness, sprinkle the tops of the muffins with a little raw sugar before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 7g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg