These fluffy, tender, cottage cheese blueberry muffins, are bursting with juicy blueberries and a sneaky protein boost from the cottage cheese—though you’d never guess it’s there! They are perfect for busy mornings, after-school snacks 🏫, post-game treats ⚽, coffee breaks 🍵, or road trips 🛣️ to name a few. They’re easy to take on the go and sure to be a hit with everyone. What’s not to love?
Making high domed muffin tops is something a lot of people are interested in. I discussed a few tips that will help you achieve beautiful muffin tops in my Banana Chocolate Chunk Muffin recipe. You can read these high domed muffin top tips here. I like to make muffins for my kids’ lunch treats. They freeze well, and then I just pop a frozen muffin into their lunch bag, and its ready to go by lunch time.
EQUIPMENT NEEDED
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Most of the equipment I used in making these cottage cheese blueberry muffins you will probably already have in your kitchen, but here are some helpful links if you need to stock up your kitchen.
- Mixing bowls
- Measuring Cups
- Measuring Spoons
- Cooling Rack
- Muffin Tin
- Muffin Liners
- Cookie Scoop – to get a nice full measured amount of batter into each muffin liner
INGREDIENTS
- 1 3/4 cups all-purpose flour (253g)
- 3/4 cup sugar (154g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 cup cottage cheese
- 1/4 cup vegetable oil
- 2 large eggs, slightly beaten
- 1 teaspoon vanilla
- 1 1/4 cups blueberries
DIRECTIONS FOR MAKING BLUEBERRY COTTAGE CHEESE MUFFINS
Combine all the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, and salt) into a bowl and mix together, then set aside.
Combine all the wet ingredients (milk, cottage cheese, oil, eggs, vanilla) in another bowl and mix together.
Pour the wet ingredients into the dry ingredients. Use a large spoon to gently mix the batter. You don’t want to overmix it, just until everything is combined. Cover the bowl with plastic wrap and let it sit for 30-60 min. This allows enough time for the gluten to relax which aids in a nicely risen muffin top and makes your muffins more tender.
Preheat oven to 425F
Roll your clean and dry blueberries in a little bit of flour just to give them a gentle coating. See Note 1. This helps to prevent the blueberries from sinking to the bottom of your muffin during baking.
Add the lightly floured blueberries to the batter and gently fold in.
Line a 12-muffin muffin tin with 6 liners, lightly sprayed with oil, so that every other space is empty. See Note 2.
Using a large cookie scoop if you have one, scoop the batter into the liners filling them nearly to the top.
You can add a few extra blueberries to the top for decoration, but I find if they aren’t at least half submerged in the batter, they tend to bleed all over the muffin, so poke them down a little if adding.
Place in the 425F oven for 7 minutes. Then turn the oven down to 350F and bake for another 15-20 minutes, until they are nicely browned and a toothpick comes out clean (when not poked into a blueberry). See Note 3.
Allow to cool in the muffin tin until you can remove them to a baking rack to cool further. Serve warm or at room temperature – Enjoy!
NOTES
- Rolling blueberries in a little bit of flour just to give them a gentle coating before adding to the batter helps to prevent the blueberries from sinking to the bottom of your muffin during baking.
- Filling the muffin pan in every other muffin hole will allow for better heat circulation around individual muffins leading to a better rise for each muffin.
- Placing the muffins initially in a hot oven at 425F for 7 minutes helps promote a high domed muffin top.
FAQs
Can I substitute another fruit for the blueberries? Yes, for sure. Straight substitutions that will work would be raspberries, blackberries, cut up strawberries etc. I would avoid any fruit that has a significantly higher moisture content than these fruits otherwise you might have to alter the amount of milk you add to the recipe.
What if I don’t like cinnamon? This is a spice you can leave out if you prefer.
How should I store leftovers? Like most baked goods, they taste best the day they are made. But you can store them in an air-tight container on the counter for up to three days or in the fridge for up to five days. You can also freeze them in a ziploc bag or air-tight container for up to three months in the freezer.
If You Liked This Cottage Cheese Blueberry Muffin Recipe…
If you liked this recipe, please consider rating the recipe and leaving a comment below – I love to hear how people get on with my recipes and I truly make an effort to respond to everyone who takes the time to comment. Other recipes you might enjoy include:
Cottage Cheese Blueberry Muffins
Ingredients
- 1 3/4 cups all-purpose flour (253g)
- 3/4 cup sugar (154g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 cup cottage cheese
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/4 cups fresh blueberries washed and dry
Instructions
- Add dry ingredients to a bowl (flour, sugar, baking powder, baking soda, cinnamon, salt) and stir to combine. Set the bowl aside.
- Add wet ingredients together (milk, cottage cheese, oil, eggs, and vanilla) and mix well.
- Add wet ingredients to dry ingredients and gently fold the batter together with a large spoon until just combined. Don't overmix.
- Cover the bowl with plastic wrap and let sit for 30-60 minutes. See Note 1.
- Preheat oven to 425F
- Add a tablespoon or two of all-purpose flour to a bowl and then add in the clean and dry blueberries. Roll them around to lightly coat with the flour. See Note 2.
- Fill a 12-muffin muffin tin with 6 oiled muffin liners so that every other space is left empty. See Note 3.
- Fill each muffin liner until it is almost full with batter. You can add a few extra blueberries to the top for decoration, but be sure to poke it down at least half submerged to prevent excessive bleeding when baking.
- Place in the 425F oven and bake for 7 minutes. Turn the oven down to 350F and bake for another 20 minutes or until the tops are a nice golden brown and a toothpick comes out clean (when not poked into a blueberry).
- Let cool in the muffin pan until you can place each muffin on a baking rack where they can finish cooling. Serve warm or at room temperature, enjoy!
Notes
- Rolling blueberries in a little bit of flour just to give them a gentle coating before adding to the batter helps to prevent the blueberries from sinking to the bottom of your muffin during baking.
- Filling the muffin pan in every other muffin hole will allow for better heat circulation around individual muffins leading to a better rise for each muffin.
- Placing the muffins initially in a hot oven at 425F for 7 minutes helps promote a high domed muffin top.
I am always looking for new ways to add cottage cheese into my day, so I was so pumped to fins this recipe. Can’t wait to try it.
Hi Eva, yes cottage cheese is a great protein source and this is a great recipe to sneak in a little more protein.