Cottage Cheese Blueberry Muffins Recipe

Introduction

These Cottage Cheese Blueberry Muffins offer a moist and tender texture with a subtle tang from the cottage cheese. Bursting with juicy blueberries, they make a wholesome and delicious treat perfect for breakfast or snack time.

Ingredients

• Cooking spray
• 1 cup cottage cheese
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup olive oil
• 4 Tablespoons unsalted butter, melted and cooled slightly
• 1/2 cup honey
• 2 1/4 cups all-purpose flour, plus more for coating blueberries
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt (divided, 1/2 teaspoon for flour mixture)
• 1 cup blueberries

Instructions

1. Step 1: Preheat the oven to 375°F. Grease two standard 12-cup muffin pans with cooking spray or line them with muffin liners, preparing a total of 16 cups.
2. Step 2: In a blender, combine the cottage cheese, eggs, vanilla extract, olive oil, melted butter, and honey. Blend until the mixture is smooth.
3. Step 3: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and 1/2 teaspoon kosher salt.
4. Step 4: Pour the blended wet ingredients into the bowl with the dry ingredients and mix gently until just combined—avoid overmixing.
5. Step 5: In a small bowl, toss the blueberries with 1 tablespoon of all-purpose flour until evenly coated. Fold the blueberries and any excess flour into the batter carefully.
6. Step 6: Divide the batter evenly among the 16 muffin cups, filling each about two-thirds full.
7. Step 7: Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Coating the blueberries with flour prevents them from sinking to the bottom of the muffins.
• For a dairy-free version, substitute the cottage cheese with a plant-based yogurt and use a non-dairy butter alternative.
• Try adding a teaspoon of lemon zest to the batter for a bright, citrusy note.
• Use frozen blueberries if fresh are not available, but do not thaw them before adding to prevent color bleeding.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag for up to 2 months. To reheat, thaw at room temperature or warm briefly in a microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different berries instead of blueberries?

Yes, raspberries, blackberries, or chopped strawberries can be used as alternatives. Just be sure to coat them with flour as you would the blueberries to keep them from sinking.

Is it necessary to blend the wet ingredients in a blender?

Blending ensures a smooth batter, especially with the cottage cheese, but you can also whisk the ingredients together if you prefer, though the texture may be slightly less smooth.

Cottage Cheese Blueberry Muffins Recipe

Print Recipe

★★★★★

4.7 from 70 reviews

These Cottage Cheese Blueberry Muffins are a moist and flavorful treat combining the creamy tang of cottage cheese with sweet, juicy blueberries. Perfect for breakfast or a snack, these muffins boast a tender crumb thanks to a blend of olive oil and melted butter, balanced with honey for natural sweetness and a hint of vanilla.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 16 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup cottage cheese
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup olive oil
• 4 Tablespoons unsalted butter, melted and cooled slightly
• 1/2 cup honey

Dry Ingredients

• 2 1/4 cups all-purpose flour, plus more for coating blueberries
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

Add-ins

• 1 cup blueberries

Additional

• Cooking spray (for greasing pans)

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 375°F (190°C). Grease two standard 12-cup muffin pans with cooking spray or line them with muffin cups to accommodate a total of 16 muffins.
2. Blend Wet Ingredients: In a blender, combine the cottage cheese, eggs, vanilla extract, olive oil, melted butter, and honey. Blend until the mixture is completely smooth, ensuring the cottage cheese is fully incorporated.
3. Mix Dry Ingredients: In a medium bowl, whisk together the 2 1/4 cups all-purpose flour, baking powder, baking soda, and kosher salt until evenly distributed.
4. Combine Wet and Dry Mixtures: Pour the blended wet ingredients into the bowl with the dry ingredients. Gently mix just until everything is combined, being careful not to overmix to keep the muffins tender.
5. Prep Blueberries: Toss the blueberries with one tablespoon of all-purpose flour in a small bowl. This step helps prevent the blueberries from sinking to the bottom of the muffins during baking. Gently fold the coated blueberries and any excess flour into the batter.
6. Fill Muffin Cups: Divide the batter evenly among the 16 muffin cups, filling each about two-thirds full to allow room for rising.
7. Bake: Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Remove muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

• Use fresh or frozen blueberries; if using frozen, do not thaw before tossing with flour and adding to batter.
• Coating the blueberries in flour prevents them from sinking to the bottom of the muffins.
• You can substitute honey with maple syrup if desired for a different flavor profile.
• For a lighter texture, do not overmix the batter once the wet and dry ingredients are combined.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Cottage Cheese Muffins, Blueberry Muffins, Healthy Muffins, Breakfast Muffins, Soft Muffins, Cottage Cheese Recipes