These blueberry cottage cheese muffins are your new favorite breakfast or snack! Packed with protein thanks to cottage cheese, bursting with blueberries, and naturally sweetened with honey, this is a muffin you're going to want to get into rotation.
These muffins are made with love
Recently, I got it in my head to create the perfect blueberry cottage cheese muffin recipe for you. I mean, cottage cheese is trending like woah right now, and we already have our community-fave savory cottage cheese muffins in the archives, but it was high time they had a sweeter counterpart imo.
I wanted to make sure these muffins were absolutely perfect for you, so I tested them with three different sweeteners (honey, maple syrup, and sugar) before settling on honey as the crowd favorite. I tested two different oven temperatures. I tested with both blended cottage cheese, and cottage cheese left chunky. And I tested them with both fresh and frozen blueberries.
By the time I was satisfied, I had over 100 blueberry cottage cheese muffins in my freezer, and my kids were handing them out door-to-door, but you, dear reader, can be absolutely sure they are perfect.
Packed with protein, bursting with blueberries, and sweetened just the right amount with honey, this is one of my favorite muffin recipes of all time. I hope you like them as much as we do.
Looking for more nutritionist-crafted recipes with cottage cheese? Try our signature blueberry cheesecake cottage cheese smoothie, this kale lasagna with cottage cheese (my personal favorite!) or our high-protein marry me pasta with cottage cheese.
Let's make Blueberry Cottage Cheese Muffins together!
Step 1: blend your cottage cheese
Put the cottage cheese into your blender and blend until smooth. Transfer to a large bowl.
Note! You can make this recipe without blending the cottage cheese, but the muffins will turn out a bit less fluffy. My grocery store sometimes carries "crushed cottage cheese" which has essentially been pre-blended, so if you can find that, you can skip this step!
Step 2: mix your wet ingredients
Scrape the blended cottage cheese into a bowl and whisk together with the eggs, melted butter, honey, milk, and vanilla extract.
Note! I tested mixing all of the wet ingredients together in the blender, but found the muffins turned out quite dense. I recommend scraping the blended cottage cheese into a bowl and whisking the wet ingredients by hand.
Step 3: add dry ingredients
This is my infamous one-bowl lazy lady mixing technique. Add the flour, baking powder, baking soda, and salt right on top of the wet mixture and use a whisk to combine.
Step 4: add the blueberries
Stir the blueberries into the batter. It's quite a thick batter—this is correct!
Note! Both fresh and frozen blueberries work fine. Frozen blueberries will leave purple streaks when you stir them through, but that just makes for prettier muffins.
Step 5: scoop and bake!
Scoop the muffin batter into 12 prepared muffin cups.
You'll need to either line a muffin tin with parchment paper (regular, paper muffin liners will be a disaster. Avoid! Avoid!) or grease them well with butter.
Bake for 20 minutes, or until the muffins are puffed, golden on top, and a cake tester or knife comes out with only a few crumbs attached.
Blueberry Cottage Cheese Muffins - Protein Packed!
Ingredients
- 1 cup cottage cheese see notes below
- ¼ cup butter melted and cooled slightly
- 2 large eggs
- ½ cup honey see notes on sweeteners below
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour or extra all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup blueberries
Instructions
- Preheat your oven to 350°F/180°C
- Grease a 12-cup muffin cup (I use softened butter) or line with parchment muffin liners
- Put the cottage cheese into your blender, and blend until smooth. Transfer to a large bowl.1 cup cottage cheese
- Add the melted butter, honey, eggs, milk, and vanilla to the bowl with the cottage cheese and whisk to combine.¼ cup butter, 2 large eggs, ½ cup honey, 2 Tablespoons milk, 1 teaspoon vanilla extract
- Add the flour, baking powder, baking soda, and salt on top of the wet mixture and use a whisk to combine.1 cup all-purpose flour, 1 cup whole wheat pastry flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add the blueberries and use a spatula to carefully fold them into the muffin batter.1 cup blueberries
- Spoon the batter evenly into the muffin cups.
- Bake for 20 minutes, or until the muffins are puffed, golden on top, and a cake tester or knife comes out with only a few crumbs attached.
- Let the muffins cool for 5 minutes, and then carefully remove them from the muffin tins to continue cooling.
Notes
- Nutrition values are an estimate only
- I use full-fat cottage cheese for this recipe.
- Some grocery stores carry crushed cottage cheese, which is already blended. If you can find this then you can skip the blending step.
- You can actually make this recipe without blending the cottage cheese, but the muffins won't be quite as fluffy.
- I tested this recipe many times, and found that the muffins turned out better when the wet mix is whisked together by hand rather than everything mixed in the blender. By all means you can combine all of the wet ingredients in the blender if you prefer, but the muffins kind of sink after baking when you do this.
- I have tested this recipe using honey, maple syrup, and granulated sugar, and they all turn out fine. My favorite was the honey, and my kids preferred the maple syrup.
- If you want to use granulated sugar, increase the amount to ¾ cup as honey is sweeter than sugar.
- I have tested this recipe with both fresh and frozen blueberries, and both work fine. The muffin batter is quite thick, so frozen blueberries tend to leave purple streaks as you fold them through.
- We love this recipe with coarse sugar sprinkled on the tops before baking.
Karen says
These muffins were very good. The only thing I need to change is more blueberry flavor. Open to suggestions. Texture was great.
Katie Trant says
I think the only way you'd get more blueberry flavor is by adding more blueberries... but proceed carefully, you don't want to overload the muffins!
Emily says
Love these and my fussy kids like them too. Perfect for an easy high protein snack.