Blueberry Cottage Cheese Muffins

These Blueberry Cottage Cheese Muffins are soft muffins that are higher in protein! They have the perfect texture and make the best breakfast or on-the-go snack.

Adding cottage cheese into your muffins makes hitting your daily protein goals that much easier. They are the best for meal prep! You also don't need to blend the cottage cheese for this recipe, helping save a few steps.

Every bite of these muffins is soft, moist, and full of fresh blueberries. The blueberries add a natural sweetness too. They are so delicious and easy to bake!

This muffin recipe is also a great school snack as it's nut-free - perfect for the kids to grab as a higher protein snack on their way out the door!

Ingredients Notes

Here are a list of ingredients needed for these muffins. A recipe card with the full measurements and nutritional information can be found below!

• Blueberries - I used fresh blueberries. You can also use frozen (do not thaw).
• Cottage Cheese - I used a 2% cottage cheese. You can use full-fat. It was at room temperature before beginning.
• Cinnamon - While optional, adds a bit more flavor into the muffins.
• Cornstarch - I like adding cornstarch in as it creates more texture! This is optional.
• Flour - All-purpose flour is used in this recipe.
• Eggs - Make sure they’re at room temperature before beginning.
• Oil - I used a flavorless oil. You can also use melted butter.
• White sugar - Make sure it's granulated sugar, and not powered sugar.

Step by step instructions

Here is how to make and bake these Blueberry Cottage Cheese Muffins. You will need a 12 muffin tin, muffin liners, 2 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Preheat the oven to 375°F. Line the muffin pan with 12 paper liners and set aside. If you need a recommendation, this is my favourite tin. 

Step 2 - Mix dry ingredients. In a bowl, whisk together the dry ingredients and set aside.

Step 3 - Whisk eggs and sugar. Into a large bowl, add the eggs and white sugar. Whisk for 2-3 minutes until well combined.

Step 4 - Add in oil and vanilla. Whisk in the oil and vanilla extract for another 2 minutes until well combined.

Step 5 - Add in cottage cheese. Whisk in the cottage cheese.

Step 6 - Add dry ingredients. Mix the dry and the wet ingredients together until a soft muffin batter forms.

Step 7 - Mix the blueberries. Toss the blueberries with 1 tsp of flour and use a spoon to evenly coat them. Then add them into the bowl and mix together.

Step 8 - Scoop and bake. Divide the batter evenly between the liners. Then add a few extra blueberries on top and sprinkle extra white sugar (optional).

Step 9 - Bake. The muffins bake for 25-30 minutes or until a toothpick inserted comes out clean.

FAQ

How do I store these muffins?

These muffins are best eaten fresh! They also stay good on your counter in an airtight container for 2 days, and in the refrigerator like this for up to 5 days. You can warm them up in the microwave at 15 second intervals, or eat them straight from the fridge cold.

Can I freeze these muffins?

Yes. Wrap them in saran wrap and place in an airtight ziplock bag. The place in the freezer for up to 3 months. When ready to eat, thaw on the counter.

Do I have to add cottage cheese?

In this recipe, yes. For a simple and delicious blueberry muffin recipe, try Classic Blueberry Muffins.

Why do you add cottage cheese?

Using cottage cheese is a great way to add some protein into your muffins. It helps me hit my protein goals and you can't even taste it! It also adds some moisture into the muffins.

Can I use frozen blueberries?

Yes. Don't thaw them. Just add them frozen straight into the muffin batter.

Can I add chocolate chips instead?

Yes. Feel free to replace the blueberries with semi-sweet or dark chocolate chips.

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