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side shot of two cottage cheese blueberry muffins on a small white plate. One muffin has been pulled apart and is sitting atop the other muffin on the plate. You can see lots of blueberries inside the muffin. In the background there are more muffins and fresh blueberries scattered about.

Cottage Cheese Blueberry Muffins

Leanne Neill
Fluffy, tender muffins with perfectly golden tops, bursting with juicy blueberries and a sneaky protein boost from cottage cheese—though you'd never guess it's there! These delightful muffins 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?
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 11 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

  1. 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.
  2. 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.
  3. Placing the muffins initially in a hot oven at 425F for 7 minutes helps promote a high domed muffin top.
Keyword Blueberry Muffin, Blueberry Muffins, Cottage Cheese Blueberry Muffin, Cottage Cheese Blueberry Muffins