Delicious Cottage Cheese Blueberry Muffins Recipe

Try this healthier version of blueberry muffins with a burst of extra protein thanks to cottage cheese inside. These delicious Cottage Cheese Blueberry Muffins need to be a part of your family’s regular rotation!

We love muffins at this house, but as the kids have gotten older, I’ve found I need to pack them with a little more of a punch if they’re going to be a part of a satisfying breakfast that sticks with them. So what did I do? I made a healthier, heartier muffin with twice as much protein as a standard muffin!

These muffins combine the fluffy texture we all love with the juicy burst of blueberries and the twist of cottage cheese for an extra protein kick. Perfect for busy mornings or a leisurely brunch, they are easy to whip up and even easier to fall in love with. Let’s get baking and indulge in these yummy muffins.

Why These Fluffy Muffins Are the Best

Oh how I love some warm muffins for breakfast, and when there’s a healthier version of these goodies, I’m there for it. Here’s what makes these muffins my favorite:

• These taste a lot like traditional muffins, yet are a healthier version. I love that!

• Thanks to the cottage cheese, the muffins come out with a fluffy texture that’s just divine and get extra protein to boot. It makes them light yet satisfying, perfect for a quick breakfast.

• This recipe uses simple kitchen staples like regular flour and butter, and you just need a large bowl and a muffin pan.

• You can store these muffins in an airtight container or a freezer bag— pop them in the freezer and reheat them when you’re ready to enjoy them. It’s meal prep made simple.

• These muffins don’t have any refined sugar and are overall lower in sugar than a standard muffin.

Ingredients–What You Need

If you love classic muffins but can’t compromise on a healthy breakfast, I’ve got you covered. These fluffy muffins use protein-rich cottage cheese and blueberries loaded with antioxidants to make sure you eat well.

Here are some simple ingredients you need to whip up these moist muffin cups:

• Melted butter: Adds moisture and rich flavor so each muffin is deliciously tender.

• Coconut sugar: I use this because it’s a low-carb sweetener, and its coconut flavor enhances the muffins’ taste.

• Vanilla extract: Infuses the muffins with a warm flavor that compliments the blueberries perfectly.

• Cottage cheese: This cheese boosts protein content and contributes to the moist, fluffy texture of the muffins. If you need a substitute, try Greek yogurt in place of the cottage cheese.

• Whole milk: Whole milk is for creaminess and helps create a smooth batter.

• Whole eggs: Eggs bind the dry and wet ingredients together.

• All-purpose flour: I use AP flour for the foundation of the muffins and to provide the necessary structure. If you need these to be gluten free, use an all-purpose gluten-free flour. You can also sub in half whole wheat flour.

• Rolled oats: You can throw in these to introduce a hearty texture and a slight nuttiness.

• Baking soda: As a leavening agent.

• Salt: Salt brings out all the flavors of your ingredients.

• Ground ginger: Ground ginger adds a warm spice that pairs wonderfully with blueberries.

• Ground cinnamon: Cinnamon a sweet-spicy note, perfect for a breakfast treat.

• Fresh blueberries (tossed in flour): I prefer fresh blueberries, but you can also use frozen blueberries in a pinch.

See the recipe card below for the exact measurements!

How to Make Cottage Cheese Blueberry Muffins

1. Preheat the oven to 375 degrees. Line a muffin tin with liners and spray them with cooking oil spray. Set aside.
2. In a medium bowl, whisk together the melted butter, coconut sugar, and vanilla.
3. When it is combined, add the cottage cheese, milk, and eggs. Whisk until combined.
4. To the same bowl, add the flour, rolled oats, baking soda, salt, ginger, and cinnamon. Stir with a wooden spoon until just combined.
5. In a small separate bowl, cover the blueberries with a small amount of flour. Stir so they are equally covered.
6. Fold the blueberries into the batter. Transfer the batter to the prepared muffin tin, filling each cup totally full.
7. Bake in the preheated oven for 20 minutes. Allow to cool on a baking rack before removing from the pan. Enjoy!

I hope you LOVE these Cottage Cheese Blueberry Muffins as much as we do! Comment below and let me know what other versions you’d like to see of high-protein cottage cheese muffins! And if you try these (or any of my healthy recipes), please leave a comment and star rating–it’s so helpful! Share a photo of these on Instagram so I can see and I’d love to feature you.

Happy baking!

Print

What Can You Do Differently With These Muffins?

If you’re a creative baker or short of any of the ingredients I have listed, no worries we can work through it.

• You can level up the flavor by adding lemon zest and a bit of lemon juice to the muffin batter. It’ll give a fresh, zingy twist that pairs beautifully with the blueberries.
• Need a vegan muffin? Here’s some adaptations: Use a plant-based yogurt in place of the cottage cheese and choose a nondairy milk. You can also replace the eggs with a flaxseed mixture to keep them vegan-friendly. (Try any of these vegan egg substitutes)
• Add a little shredded coconut to the top of the muffins before baking for texture and flavor.

FAQs

Can I use frozen blueberries instead of fresh ones?

Absolutely. Frozen blueberries can be used interchangeably with fresh ones in muffin recipes. For best results, toss them lightly in flour to prevent them from bleeding too much into the batter.

How can I make sure my muffins have a fluffy texture?

To achieve a fluffy texture, do not overmix the batter. Mix just until the dry and wet ingredients are combined, as overmixing can make the muffins hard.

What is the best tip for perfect muffin tops?

For perfect, bakery-style muffin tops, sprinkle a little granulated sugar on the batter before baking. This provides a delightful crunch and a professional appearance