These Cottage Cheese Blueberry Muffins are a delicious and nutritious treat that’s perfect for breakfast or a quick snack. The cottage cheese adds moisture and a light, fluffy texture, while the fresh blueberries burst with flavor in every bite. With just a few simple ingredients, you can bake up a batch of muffins that are as healthy as they are tasty. Whether you’re looking to start your day on a wholesome note or enjoy a satisfying snack, these muffins will definitely hit the spot!

Why You’ll Love This Recipe

These Cottage Cheese Blueberry Muffins are the ultimate balance of light, fluffy, and flavorful. The cottage cheese helps create a tender crumb while adding extra protein, making these muffins more filling and satisfying than your typical muffin. The sweetness of the blueberries contrasts perfectly with the slight tang from the cottage cheese, resulting in a muffin that’s both wholesome and indulgent. Plus, they’re easy to make and perfect for meal prep or a grab-and-go breakfast.

Ingredients

1 cup cottage cheese
1/2 cup sugar
1/4 cup vegetable oil
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the cottage cheese, sugar, vegetable oil, and eggs until smooth.
In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries.
Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.

Servings and Timing

Servings: 12 muffins
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Sweetener Substitutes: You can substitute the sugar with honey, maple syrup, or a sugar alternative if you prefer a different sweetener.
Frozen Blueberries: If fresh blueberries aren’t available, you can use frozen blueberries. Just be sure to fold them in gently to prevent the batter from turning blue.
Add-ins: For extra flavor and texture, try adding a teaspoon of vanilla extract or a handful of chopped nuts, like almonds or walnuts.
Whole Wheat Flour: For a healthier twist, substitute some or all of the all-purpose flour with whole wheat flour.

Storage/Reheating

Storage: Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
Reheating: Reheat muffins in the microwave for about 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes.

FAQs

1. Can I use low-fat or non-fat cottage cheese?

Yes, you can use low-fat or non-fat cottage cheese if you’d like to reduce the fat content. The muffins will still turn out moist and delicious.

2. Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries will work fine in this recipe. Just be sure to fold them in gently to prevent the batter from becoming overly blue, and don’t thaw them before adding.

3. Can I make these muffins without eggs?

You can try using an egg substitute like flax eggs or chia seeds mixed with water. However, the texture may be slightly different from the original recipe.

4. Can I make this recipe into a loaf instead of muffins?

Yes, you can bake this batter in a greased loaf pan. The baking time will be longer, about 50-60 minutes, or until a toothpick comes out clean.

5. Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar to your liking. The muffins may be slightly less sweet but will still be delicious, especially with the natural sweetness of the blueberries.

6. Can I freeze these muffins?

Yes, these muffins freeze very well. Once cooled, wrap them individually in plastic wrap or store them in a freezer-safe bag for up to 3 months. Thaw them overnight or reheat in the microwave.

7. Can I add other fruits to this recipe?

Absolutely! Feel free to add other fruits like raspberries, blackberries, or even diced apples for a different flavor profile.

8. Can I add spices to these muffins?

Yes, you can add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor that complements the blueberries.

9. How can I prevent the blueberries from sinking to the bottom?

To prevent the blueberries from sinking, toss them in a small amount of flour before folding them into the batter. This helps them stay suspended in the muffins while baking.

10. Can I make these muffins dairy-free?

If you’re looking for a dairy-free version, try substituting the cottage cheese with a plant-based option like vegan cream cheese or silken tofu. The texture will differ slightly, but they should still be delicious.

Conclusion

These Cottage Cheese Blueberry Muffins are a perfect combination of soft, fluffy texture and burst-in-your-mouth blueberries. The cottage cheese adds moisture and a hint of richness, making these muffins an irresistible snack or breakfast option. Whether you’re craving a healthy treat or preparing something quick for your family, this recipe is sure to satisfy. Plus, they’re simple to make and customizable to your tastes. Enjoy these muffins fresh out of the oven or as a delicious snack throughout the week!

Cottage Cheese Blueberry Muffins

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Print Recipe

These Cottage Cheese Blueberry Muffins are the perfect balance of light, fluffy texture and sweet, juicy blueberries. The addition of cottage cheese makes these muffins extra moist, rich in protein, and more filling than your typical muffin. A great choice for a healthy breakfast or snack, they’re easy to make and can be customized with sweeteners or add-ins. Whether you’re meal prepping or looking for a quick, wholesome treat, these muffins are sure to become a favorite!

Total Time: 35 minutes
Yield: 12 muffins

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the cottage cheese, sugar, vegetable oil, and eggs until smooth.
In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries.
Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.

Notes

Sweetener Substitutes: Feel free to swap sugar with honey, maple syrup, or a sugar alternative for a healthier twist.
Frozen Blueberries: Frozen blueberries work well; just be gentle to prevent the batter from turning blue.
Add-ins: Add a teaspoon of vanilla extract or chopped nuts like almonds or walnuts for extra flavor.
Whole Wheat Flour: For a healthier version, replace part or all

Author: Sophia
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian