Blueberries and cottage cheese make these muffins the perfect combination of sweet and savory. They're fluffy, moist, and come together in only 30 minutes.
Looking for more cottage cheese recipes? Try my Sweet Potato Cottage Cheese Bowl next!
About This Recipe
If I had to pick one ingredient that I never thought I'd be baking with this much, it would have to be cottage cheese. I used to think of it as a strictly savory type thing, but it turns out it works surprisingly well in desserts. Try my Cottage Cheese Pancakes if you ever get a chance.
Cottage cheese makes baked goods incredibly moist and adds a bit of richness. And once baked, it melts completely into the batter. You don't taste cottage cheese at all. After a few test batches and small tweaks, I realized just how well it works in muffins. And since I love blueberries in my muffins, I decided to add those as well.
I shared this recipe with my gym-loving friend last week, who's eating strictly high-protein meals right now (lots of cottage cheese), and he loved them, so I thought I'd share it here today.
Key Ingredients
Blueberries: You can use fresh or frozen blueberries for this recipe, though I prefer fresh because they do not bleed as much color into the muffins. If you use frozen, no need to defrost them, and the muffins may need 3-5 extra minutes to bake.
Cottage cheese: The secret ingredient that adds extra protein and keeps the muffins light and fluffy! I use whole milk cottage cheese, which is the best for a rich, creamy texture, but any cottage cheese will work.
All-purpose flour: To prevent overmeasuring, spoon the flour into your measuring cup and level it off with a knife, instead of scooping directly from the flour.
Baking powder + baking soda: For giving the muffins their rise.
Vanilla extract + cinnamon: For warm flavor.
Sugar: Of course, we need some sugar. You can also substitute it with equal amounts maple syrup or honey for natural sweetness.
Eggs: Eggs are essential in any muffin recipe for structure and moistness.
Milk: I use whole milk, but any type of milk will work.
Vegetable oil: To give the muffins a moist crumb. You can also use melted butter, but I prefer the ease of using oil.
Instructions
STEP 1: In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
STEP 2: In a medium bowl, whisk together the cottage cheese, sugar, milk, oil, eggs, and vanilla extract.
STEP 3: Pour the wet ingredients into the dry ingredients and mix until JUST combined.
STEP 4: Fold in the blueberries.
STEP 5: Spoon the batter into the muffin liners (I made 8 large muffins because I only had extra-large liners, but you can make 12 smaller ones).
STEP 6: Bake for 5 minutes at 425°F, then reduce to 350℉ and bake for 15-17 more minutes, or until a toothpick inserted into the center comes out clean with no streaks of wet batter.
Blueberry Cottage Cheese Muffins
Ingredients
- 1 ½ cups all-purpose flour (spooned and levelled)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup cottage cheese
- ½ cup granulated sugar
- ¼ cup milk
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 425°F and line a 12-cup muffin tray with liners.
- In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
- In a medium bowl, whisk together the cottage cheese, sugar, milk, oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until JUST combined. Fold in the blueberries.
- Spoon the batter into the muffin liners.
- Bake for 5 minutes at 425°F, then reduce to 350℉ and bake for 15-17 more minutes, or until a toothpick inserted into the center comes out clean with no streaks of wet batter.
Terri
Can these be frozen?
Grumpy
Yes!