Cottage Cheese Blueberry Muffins Recipe
Blueberry muffins are a classic breakfast treat, but have you ever thought about giving them a protein-packed upgrade? That’s where these Cottage Cheese Blueberry Muffins come in!
They mix sweet and tangy fresh blueberries with creamy cottage cheese. This combination offers a good amount of protein. It helps keep you energized throughout the day.
Whether you’re looking for a quick snack or a satisfying breakfast option, these muffins check all the boxes. Packed with simple ingredients, they’re easy to make and full of flavor.
Where This Recipe Comes From
This recipe was inspired by my ongoing love affair with cottage cheese. I know, I know—it’s an underrated ingredient, but trust me, it’s a game-changer!
You’ve probably seen cottage cheese popping up in everything from pancakes to cookie dough, and for good reason. It adds creaminess, moisture, and most importantly, a solid protein boost to your baked goods. This makes it perfect for muffins that are light, fluffy, and filling.
The combination of blueberries and cottage cheese? A match made in muffin heaven. Using whole milk cottage cheese improves the texture and adds protein, making these muffins unique and nutritious.
This recipe is great for anyone wanting more plant-based protein or dairy-free options in their diet. Feel free to swap out dairy products for coconut-based alternatives if you’re going for a dairy-free version!
What Makes These Blueberry Cottage cheese Muffins Special?
First off, let’s talk about the cottage cheese. By blending plain whole milk cottage cheese until smooth, you get a creamy, rich base that mixes seamlessly into the muffin batter. (Side note this is the blender I use!)
Unlike traditional blueberry muffins that rely on Greek yogurt or sour cream for moisture, this recipe uses cottage cheese. The result? These muffins are very light and creamy. They also have a big protein boost that makes them special.
Coating fresh or frozen blueberries in flour helps them stay evenly spread in the batter. This ensures that every bite is full of juicy, tangy flavor. And let’s not forget the cinnamon—it adds warmth and depth to the muffins, making each one taste like a bakery-fresh treat.
Another thing I love about these muffins is how versatile they are. You can easily customize the recipe based on what you have in your pantry.
Want to swap the blueberries for raspberries? Go for it! Add a handful of nuts for extra texture or drizzle a little peanut butter on top for a post-bake boost of healthy fats.
Why Cottage Cheese?
Cottage cheese has been gaining traction in the health food world, and for good reason. It is a good protein source and has important vitamins and minerals, such as calcium and B12.
Adding cottage cheese to these muffins makes them better in texture. It also helps you feel full for a longer time. This is a great way to boost your protein intake without using processed powders.
Cottage cheese is a useful ingredient. You can use it in muffin recipes. You can also make cookie dough with it. It can even be added to ice cream. Cottage cheese is great to have in your kitchen. Don’t worry.
The Power of Protein
Protein helps you feel full and gives you energy. These blueberry cottage cheese muffins are a great way to add protein to your day. Bakers fill each muffin with whole milk cottage cheese and eggs. This gives a natural protein boost without using powders or supplements.
For those of you on a weight loss journey or just trying to eat more balanced meals, these muffins are a great option. Olive oil and butter have healthy fats. All-purpose flour and blueberries provide slow-digesting carbs. Together, they make a balanced snack that keeps you full for hours.
Customizable for Every Taste
One of the best things about these muffins is how adaptable they are. If you’re craving a bit of extra sweetness, try swapping out some of the sugar for maple syrup or brown sugar. Want to pack in more nutrients? Throw in a scoop of plant-based protein powder or a tablespoon of chia seeds for added fiber.
If you want a dairy-free option, just swap the cottage cheese for a dairy-free choice, like coconut milk yogurt. These muffins are very flexible. You can easily change the recipe to fit any dietary needs. They will still be moist and fluffy.
Making These Muffins Your New Go-To
These muffins are the perfect make-ahead treat. Bake a batch on Sunday, and you’ve got breakfast or snacks sorted for the week. They store well in an airtight container at room temperature, or you can pop them in the freezer for up to a month. Just reheat them for a quick, on-the-go snack that tastes as fresh as the day you baked them.
Place them in a muffin pan, and soon you’ll have tasty, protein-rich muffins that are great for any event. Trust me, these aren’t just for breakfast. They are great as a snack, dessert, or a mid-afternoon treat with coffee.
These Cottage Cheese Blueberry Muffins are everything you want in a baked good: light, fluffy, packed with flavor, and full of protein. If you like cottage cheese or want a healthier version of blueberry muffins, these muffins are a great choice. Give them a try, and let me know what you think—I promise they’ll be a hit!
Other muffin recipes you may love!
Bakery Style Blueberry Muffins
Ingredients:
- 1/2 cup olive oil or melted butter
- 1/2 cup sugar
- 1 tbs vanilla
- 2 cups cottage cheese, blended smooth in blender
- 1/2 cup milk
- 4 eggs
- 3 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 1/2 cups frozen blueberries, tossed in 1 tbs of flour
Instructions:
- Pre heat oven to 375 and prepare 2 muffin tins with liners or with cooking spray.
- In a large bowl mix together oil, sugar, vanilla, blended cottage cheese, milk, and eggs. Once smooth add in flour, baking soda, salt, cinnamon. Add the blueberries to a smaller bowl and sprinkle with flour. This helps the muffins from turning purple!
- Using a large ice cream scoop or spoon, scoop the muffin mixture into the muffin tin. This recipe makes 24 medium sized muffins.
- Bake in oven for 27-33 minutes or until tops begin to brown.
- Allow to cool and enjoy with a nice cup of coffee!
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I made these muffins for my teenage daughters who swim at 5:30 am. It is a great boost of energy for them before they swim and super tasty too. They are now part of our regular snack rotation. Thanks for the recipe!
I was super excited for these muffins but they were a fail
Should have gone for spraying the tins and not the liners as they stuck to the paper badly.
Might try again the other way or look elsewhere. Very disappointing
Great muffins every time. Easy to put together and great protein added bonus.
These are one of my kids favourite recipes that I have. Easy to make and sneaky hit of protein. Cottage cheese strikes again!