Cottage Cheese Blueberry Muffins
These quick and easy protein-packed muffins showcase what cottage cheese does in baking - creating incredibly moist, tender treats that stay fresh for days. Perfect for busy families looking for nutritious make-ahead breakfast options.
Ingredients
- 1½ cups all-purpose flour
- ½ cup whole wheat flour (or use all white flour)
- 2½ teaspoons baking powde
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅔ cup granulated sugar
- ¾ cup cottage cheese (1% or 2% works best)
- ¼ cup butter, melted (or neutral oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1½ cups fresh or frozen blueberries (if frozen, do not thaw)
- 2 tablespoons coarse sugar for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a food processor or blender, process the cottage cheese until smooth, about 30 seconds.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the granulated sugar, processed cottage cheese, melted butter, eggs, vanilla, and milk until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. The batter should be thick and a few streaks of flour are fine.
- Gently fold in the blueberries, being careful not to overmix or break them.
- Divide the batter evenly among the muffin cups. They will be quite full. Sprinkle with coarse sugar if using.
- Bake for 20-24 minutes until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
The cottage cheese makes these muffins exceptionally moist and adds protein without changing the flavor.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
For variety, substitute other berries or add lemon zest for brightness.
For even more protein, add ¼ cup of ground flaxseed or hemp hearts to the dry ingredients.
The blended cottage cheese is the key to creating that perfect tender texture that stays fresh longer than traditional muffins.