Blueberry Cottage Cheese Muffins

These sweet Blueberry Cottage Cheese Muffins are the perfect breakfast treat! They are easy to make, so moist, and are a healthy twist on a classic blueberry muffin.

I'm a lover of all muffins! They are the perfect breakfast, brunch, snack, or dessert! Check out these Lemon Blueberry Muffins for a reader favorite, Banana Walnut Muffins for another fruity muffin, or these Bakery Chocolate Chip Muffins for the most tender and impressive chocolate muffin!

Why You NEED These

• Healthier muffin with cottage cheese for extra protein and lower calories without ANY hint of cottage cheese taste!

• Super simple to make with no mixer required, accessible ingredients, and quick clean up

• Tender, light, moist, and sweet

• Easy to serve, store, and freeze!

Cottage Cheese Muffins Ingredients

• All Purpose Flour: All purpose flour is all you need for light and moist muffins. Make sure to measure it with a kitchen scale or by spooning the flour into your cups before leveling off the tops with a knife.
• Baking Powder & Baking Soda: Both of these leavening agents work together to create that gorgeous dome and fluffy texture.
• Salt: Salt brings out sweetness in these muffins.
• Vegetable Oil: Vegetable oil is used for a moist muffin that stays moist. Substitute for any unflavored oil if necessary.
• Granulated Sugar & Light Brown Sugar: Both of these sugars work together to add moisture and create sweetness.
• Eggs: You will need 2 large eggs at room temperature. If you forget to leave them out ahead of time, place them in a bowl of hot water for 5 minutes before using.
• Vanilla Extract: Vanilla extract rounds out the flavor of these sweet muffins.
• Milk: You'll need a dash of milk for a smoother batter and lighter crumb. You can use your milk of choice, as even a dairy free milk will work fine!
• Cottage Cheese: I use
• Blueberries: I use fresh blueberries for best color, taste, and texture. You can use frozen blueberries, but do not defrost them before using.

Step by Step Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin tin with liners.

STEP 2: Add all purpose flour, baking powder, baking soda, and salt to a medium bowl. Use a wire whisk to mix until combined.

STEP 3: In a large bowl, use a wire whisk to mix vegetable oil, granulated sugar, light brown sugar, room temperature eggs, vanilla extract, room temperature milk, and room temperature cottage cheese together until smooth.

STEP 4: Add the dry ingredients into the bowl of wet ingredients. Use a whisk to mix the ingredients until just combined. Importantly, do not overmix, as mixing past when you see the flour mixture disappear could create dense muffins.

STEP 5: Using a rubber spatula, fold the floured blueberries into the batter until evenly dispersed.

STEP 6: Divide the batter between the 12 muffin liners, adding about ⅓ cup of batter to each liner. If desired, top the batter with additional blueberries and sprinkle with granulated sugar for a crunchy, sugary top.

STEP 7: Bake the muffins for 20-22 minutes or until the tops look light golden brown and domed, the centers spring back when poked quickly with your pointer finger, and a toothpick inserted into the center comes out with a few crumbs.

STEP 8: Allow the muffins to cool before storing tightly covered or in an airtight container for up to 4 days.

Frequently Asked Questions

Expert Tips & Tricks

• Room Temperature Ingredients: For the fluffiest, moistest muffin, use room temperature eggs, milk, and cottage cheese.
• Measuring Properly: Use a kitchen scale for most accurate measuring. For your flour, specifically, use a spoon to transfer the flour to your measuring cups before sweeping a knife across the top to level it.
• Rolling the Blueberries: Place your blueberries in a bowl of flour and use your hands or a spoon to coat them with flour to prevent them from sinking to the bottom of the muffins.
• Storing: Store tightly covered, in an airtight container, or individually wrapped to preserve freshness. Store at room temperature for up to 4 days or in the freezer for up to 4 months.

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