These Blueberry Cottage Cheese Muffins are soft, moist and higher in protein. The best meal prep breakfast and snack for grab-and-go!
Muffins are one of my favourite things to bake, especially as part of weekly meal prep. Mornings can be hectic, so it's always nice to have a grab-and-go breakfast option. As a dietitian, I also appreciate that homemade options are much lower in sugar. These blueberry cottage cheese muffins also have a little extra protein, making them a more balanced option.
Cottage cheese is also one of the best secret ingredients to add to muffins for the most fluffy, moist, texture. I've added them to savory muffins like these sweet potato muffins and these breakfast muffins, and they've been a hit. Since cottage cheese has a very neutral flavour, it's also amazing in these blueberry muffins. Don't worry- we blend up all the ingredients, so you won't even tell that there's cottage cheese in here.
Why This Recipe Is Dietitian Approved
- Higher protein option. Thanks to the cottage cheese, these muffins are a bit higher in protein, making them an excellent balanced option.
- Perfect for an easy meal prep breakfast or snack. I love having these blueberry muffins on hand for a quick grab-and-go option.
- Minimal prep time. These muffins only take 15 minutes of prep time, making them an easy addition to your weekly meal prep.
Ingredients
Milk. Any milk of choice will work well. For higher protein and more nutrients, I always opt for cows milk or soy milk.
Cottage cheese. This is our secret ingredient to create the most moist muffins, white also adding in additional protein.
Eggs. These provide rise and structure; a key ingredient to help create fluffy muffins.
Olive oil. After a few rounds of testing, I found that using 2 tablespoon of olive oil or melted butter helps create the perfect texture.
Flour. I have only tested these muffins using all purpose flour and 1:1 gluten-free flour.
Blueberries. Fresh blueberries tend to work a bit better in this recipe, as their colour is less likely to run. However, if all you have on hand is frozen blueberries, you can absolutely use them however I would recommend decreasing the total amount to 1 cup as they will add additional moisture- no need to thaw them first.
Cinnamon. For a warm, comforting flavour.
Honey. For natural sweetness! If you are in a pinch, maple syrup will also work.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 400F and prepare a 12-cavity muffin tray.
- To a blender add milk, cottage cheese, eggs, olive oil, honey and vanilla extract. Blend until smooth.
- To a separate large bowl whisk together flour, cinnamon, salt, baking soda and baking powder.
- Slowly whisk the blended wet ingredients into the dry. Fold in the blueberries using a spatula until just combined. Be careful not to overmix.
- Divide the batter amongst the 12 muffin cavities (I use a ¼ cup muffin scoop). If there is any remaining batter, divide it amongst the cups. Bake for about 10 minutes at 400℉, before reducing the temperature to 350℉ and baking for another 10-12 minutes or until a toothpick inserted into the center of the largest muffin comes out clean. (DO NOT open the oven in between this helps keep the heat inside the oven). Allow to cool before enjoying
Substitutions and Variations
To make gluten-free: a gluten free 1:1 flour alternative such as Bob's Red Mill or Queen St. Bakery will work fine.
To make dairy-free: unfortunately I haven't found a dairy-free cottage cheese recipe yet.
To make nut-free: this recipe is naturally nut-free.
Try one of these flavour variations to change things up:
- Add the zest of 1 lemon for a bright and vibrant twist
- Add ½ cup chopped walnuts for a nutty twist
- Top with a sprinkle of brown sugar for a little sweetness
Equipment
Storage
These blueberry cottage cheese muffins can be stored in an airtight container on the counter for up to 2 days. For longer storage, they will stay fresh in the fridge for up to one week or in the freezer for up to 3 months.
Top Tips for Success
The key to making the lightest and fluffiest muffins is to avoid over-mixing. When incorporating the wet and dry ingredients and stirring in the blueberries, try to be mindful of how much you are stirring. Less is always better.
Frequently Asked Questions
1:1 gluten free baking flour like Bob's Red Mill or Queen St. Bakery will work. I have not yet tested a version using almond or oat flour, but if you decide to try, please let me know how it goes!
Cottage cheese muffins are one of my favourite ways to add a bit more protein into my diet without the need for supplements like protein powder. They also add moisture without needing to add large amounts of oil.
Fresh blueberries tend to work a bit better in this recipe as their colour is less likely to run, however frozen berries will also work. I do recommend decreasing the total amount to 1 cup as they will add additional moisture. You do no need to thaw them first.
More Muffin Recipes
Save these for your next meal prep:
- Healthy Breakfast Muffins
- Banana Blueberry Oatmeal Muffins
- Vegan Zucchini Breakfast Muffins
- Banana Oatmeal Chocolate Chips Muffins
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these blueberry cottage cheese muffins, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Blueberry Cottage Cheese Muffins
Ingredients
- ¼ cup milk
- 1 cup cottage cheese I like using 1%
- 2 eggs
- 2 tablespoon olive oil
- ½ cup honey
- 1 teaspoon vanilla extract
- 1.5 cups all purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup blueberries tossed in flour *see notes
Instructions
- Preheat the oven to 400F and prepare a 12-cavity muffin tray ( highly recommend using a silicone muffin tray).
- To a blender add milk, cottage cheese, eggs, olive oil, honey and vanilla extract. Blend until smooth.
- To a separate large bowl whisk together flour, cinnamon, salt, baking powder and baking soda.
- Slowly whisk the blended wet ingredients into the dry. Fold in the blueberries using a spatula until just combined. Be careful not to overmix.
- Divide the batter amongst the 12 muffin cavities (I use a ¼ cup muffin scoop). If there is any remaining batter, divide it amongst the cups. Bake for about 10 minutes at 400℉, before reducing the temperature to 350℉ and baking for another 10-12 minutes or until a toothpick inserted into the center of the largest muffin comes out clean. (DO NOT open the oven in between this helps keep the heat inside the oven). Allow to cool before enjoying.
Emily says
My muffins stuck to the muffin cups so much it took off half the muffin. Is there a way to prevent this?
Nicole Addison says
Hi Emily- I recommend using a silicone muffin tray as this batter can be quite sticky due to the cottage cheese!
Judi C says
Would gluten free flour work as well?
Nicole Addison says
Hi Judi- Yes for sure! Just make sure it's a 1:1 gluten free flour!
Kristen says
I’ve made these a bunch for my son. They freeze well! It’s a great muffin base recipe. I’ve switched out the blueberries for mini chocolate chips and it still turns out great. I’ve also experimented with a crumble topping and adding a sugar sprinkle on top, with great results. It’s a great muffin even without a topping!
Sapna DMello says
Delicious and super easy to bake.
Melissa Davis says
This are amazing! I accidentally left out the eggs and no one knew! 🤦🏻♀️. Next time I would add the eggs!