Name: Cottage Cheese Blueberry Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup cottage cheese (smooth or small-curd); 1/2 cup milk (dairy or non-dairy); 2 large eggs; 1/3 cup sugar (or honey/maple syrup); 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp vanilla extract; 1–1¼ cups fresh or frozen blueberries; Optional: 1/4 cup chopped nuts or lemon zest

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Moist, tender muffins brimming with juicy blueberries and enhanced by creamy cottage cheese—perfect for breakfast, snacks, or brunch.

Why You’ll Love This Recipe

Cottage cheese adds creaminess and protein
Soft crumb with bursts of fresh blueberry flavor
Easy to make with pantry and fridge staples
Versatile and satisfying, great for on‑the‑go enjoying

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup cottage cheese (smooth or small-curd)
1/2 cup milk (dairy or non-dairy)
2 large eggs
1/3 cup sugar (or honey/maple syrup)
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1–1¼ cups fresh or frozen blueberries
Optional: 1/4 cup chopped nuts or lemon zest

Directions

Preheat oven to 375 °F and line a 12‑cup muffin tin with paper liners or grease lightly.
Mix wet ingredients: In a bowl, whisk together cottage cheese, milk, eggs, sugar, and vanilla until smooth.
Combine dry ingredients: In another bowl, whisk flour, baking powder, baking soda, and salt.
Combine batter: Gently fold dry ingredients into wet mixture until almost combined.
Add blueberries: Fold in blueberries (and nuts or lemon zest, if using), being careful not to overmix.
Fill tins: Divide batter evenly among muffin cups, filling about ¾ full.
Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and tops are lightly golden.
Cool: Let muffins rest in tin for 5 minutes, then transfer to a wire rack to cool slightly.

Servings and timing

Makes: 12 muffins
Prep time: 10 minutes
Cook time: 18–22 minutes
Total time: ~30 minutes

Variations

Whole wheat twist: Substitute half the flour with whole wheat flour
Lemon-blueberry: Add 1 tsp lemon zest for bright flavor
Oat-topped: Sprinkle oat crumble or oats on top before baking
Protein boost: Stir in a scoop of vanilla protein powder
Spiced version: Add ½ tsp cinnamon or nutmeg to the dry mix

Storage/Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days or freeze in a single layer for up to 2 months.
To reheat, microwave briefly (10–15 seconds) or warm in a 350 °F oven for 5 minutes.

Cottage Cheese Blueberry Muffins

FAQs

Can I use Greek yogurt instead of cottage cheese?

Yes—use the same amount for a similar creamy texture.

Will frozen blueberries work?

Absolutely—no need to thaw; just fold them in gently.

Can I reduce the sugar?

Yes—reduce by 1/4 cup or swap in honey or maple syrup to taste.

Are these muffins healthy?

Yes—high in protein and fiber, and lower in fat than many traditional muffins.

Can I make them dairy-free?

Use a non-dairy milk and dairy-free yogurt or plant-based sour cream to replace cottage cheese.

Can I add mix-ins?

Definitely—stir in nuts, seeds, chocolate chips, or coconut flakes.

Do I need to grease the muffins?

Use liners or grease tin lightly to prevent sticking.

Can I double the recipe?

Yes—make two muffin tins and bake another 2–3 minutes if needed.

Are they freezer-friendly?

Yes—freeze individually, then reheat as needed for a quick breakfast.

What’s the best way to store?

Keep at room temp for short-term use or refrigerate for up to 5 days for extended freshness.

Conclusion

These Cottage Cheese Blueberry Muffins are moist, nutritious, and bursting with juicy berries and creamy goodness—perfect for breakfast, snacks, or a wholesome indulgence. Quick to make and wonderfully satisfying, they’ll become a favorite in no time. Enjoy every delicious bite!

Sophia