These viral Blueberry and Cottage Cheese Muffins are high in protein, fluffy, and bursting with fresh blueberries! If you haven't jumped on the cottage cheese trend yet, this is your sign. Perfect for breakfast, meal prep, or a healthy snack.
If you love blueberry muffins and are looking to get more protein to start your day, these muffins are for you!
I transformed my favorite blueberry muffin recipe by adding cottage cheese, and the result? The most delicious blueberry cottage cheese muffins on the internet!
After making this recipe, be sure to try my Lemon Curd Muffins, Banana Blackberry Oatmeal Muffins, and Strawberry and White Chocolate Muffins.
I like to meal prep these healthy blueberry muffins for an easy grab-and-go breakfast. Even better, my kids love them for an on-the-go breakfast before school.
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🌟 Why You'll Love This Recipe
- High Protein - Cottage cheese packs 6 grams of protein per muffin.
- Meal Prep - Freeze blueberry muffins in a large ziplock bag and microwave for 45 seconds for a grab-and-go breakfast.
- Kid Friendly - Adding cottage cheese to muffins is a great way to get protein into your kids' diet.
- Soft and Moist - Ready in under 35 minutes, these muffins deliver incredible flavor and texture!
🧾 Ingredients and Substitutions
Here is a visual overview of the Blueberry Muffin Ingredients. Speaking of blueberries, have you tried my Lemon Blueberry Cookies?
See recipe card for quantities.
- Flour - I used all-purpose flour for convenience but cake flour will make the most tender muffins.
- Eggs - It's important to let eggs come to room temperature for a light and fluffy muffin.
- Brown Sugar - Used for texture and a caramel-like flavor. Don't eat refined sugar? Try coconut sugar, monkfruit sweetener, or maple syrup.
- Avocado Oil - A good choice for baking due to its neutral flavor, and high smoke point. Other choices include canola oil, butter, or coconut oil.
- Milk - Whole milk adds moisture, richness, and flavor to muffins. Oat milk is the best dairy-free option for baked goods like muffins.
- Cottage Cheese - Don't puree the cottage cheese; the small curds will melt into the batter.
- Orange - Orange juice and zest are used for some citrus goodness! A good swap for oranges is lemons.
- Blueberries - Toss blueberries in a tablespoon of flour to prevent them from sinking to the bottom of your muffins.
- Baking Powder - Helps give the muffin some lift!
- Salt - For flavor! No bland muffins here.
🍽️ Variations
- Muffin liners: There is nothing worse than a muffin sticking to your muffin liner. I recommend using these parchment paper muffin liners.
- Dairy-Free: Use almond milk and replace the cottage cheese with a dairy-free yogurt.
- Gluten-Free: Use almond flour or my Gluten Free Flour Blend.
- Fruit: Swap out blueberries for fruit like bananas, strawberries, or blackberries.
🔪 How to make Blueberry and Cottage Cheese Muffins
I've provided step-by-step photos below to make this recipe easy to follow at home. For the complete printable instructions and ingredient quantities, please scroll to the recipe card at the end of this post.
Step 1. Combine avocado oil, eggs, orange juice, orange zest, cottage cheese, and milk in a large bowl.
Step 2. Whisk the wet ingredients until everything is emulsified, like in image 2.
Step 3. In a separate bowl, mix all the dry ingredients (flour, brown sugar, baking powder, and salt).
Step 4. With a silicone spatula or wooden spoon, fold the dry ingredients into the wet ingredients.
Muffin Tip - Just mix until the flour is incorporated; overworking the batter will yield a tough texture.
Step 5. Coat the blueberries in 1 tablespoon of flour to keep them from sinking to the bottom of your muffins.
Step 6. Fold blueberries into the muffin batter until evenly dispersed.
Step 7. Line your muffin pan with liners and fill each cup to the top with batter. For a bakery-style touch, add 2-3 fresh blueberries on top before baking!
Step 8. Bake for 10 minutes at 400°F/204°C. Drop the oven temperature down to 375°F/190°C and bake for another 15 minutes. Muffins are done when a cake tester comes out clean.
Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.
💭 Chef Tips
- Don't blend the cottage cheese: It will change the texture of your muffins, and the cheese curds with melt during baking.
- Coat blueberries in flour: This simple baking trick keeps the blueberries evenly distributed in the batter, preventing them from sinking to the bottom of your muffins.
- Don't overwork the batter: Fold the dry ingredients into the wet just until combined, as overmixing can lead to a dense, tough muffin.
- Bake at 400°F/204°C for 10 minutes: Starting the baking process off at a high temperature causes the muffins to rise and hold it's attractive dome-like shape. Then drop the oven temperature and allow to muffin to cook through.
- Use parchment paper muffin liners: Some muffin liners will stick to your muffins, so you can spray them with cooking spray or use these parchment liners.
📋 Recipe FAQ's
Allow the muffins to cool completely to room temperature before storing them. For short-term storage, place them in a ziplock bag and keep them at room temperature for up to 3 days. For longer storage, freeze them in an airtight container or ziplock bag for up to 3 months.
To reheat, place muffins into a microwave for 45 seconds at full power.
Yes! I recommend using a good quality protein like Sunwarrior Vegan Protein Powder. Remove ½ cup of all-purpose flour and replace it with the protein powder.
Absolutely! Frozen blueberries work well in muffins, but I prefer using fresh ones when they're in season. They hold their shape and provide a burst of fresh flavor.
Yes! Mini blueberry muffins are great for quick bites or kids on the go. Drop the oven temperature to 350°F/176°C and bake for 12-15 minutes. Here is the mini muffin pan I use.
More Muffin Recipes
If you tried this Blueberry and Cottage Cheese Muffin Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
📖 Recipe
Blueberry and Cottage Cheese Muffins
Equipment
Ingredients
- ⅔ cup avocado oil
- 1 large navel orange zest and juice of 1 orange
- 2 large eggs at room temperature
- 1 cup cottage cheese
- ½ cup whole milk
- 2¼ cup all-purpose flour
- 1 cup light brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon fine sea salt
- 1 cup blueberries fresh or frozen
Instructions
- Preheat your oven to 400°F (204°C) and adjust the rack to the center position for even baking. Line a muffin tin with paper liners or lightly grease each cup with softened butter to prevent sticking.
- In a large bowl, whisk together the oil, orange juice, orange zest, eggs, and cottage cheese until well combined. In a separate bowl, whisk the flour, brown sugar, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until just combined. Toss the blueberries with 1 tablespoon of flour to coat, then gently fold them into the batter.
- Use an ice cream scoop to fill the muffin liners with the batter.
- Bake for 10 minutes at 400°F/204°C. Drop the oven temperature down to 375°F/190°C and bake for another 15 minutes. Muffins are done when a cake tester comes out clean.
- Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.
Notes
- Store muffins in an airtight ziplock bag at room temperature for up to 3 days or freeze for up to 3 months. To reheat frozen blueberry muffins, microwave for about 45 seconds until warm.
- Coat the blueberries with 1 tablespoon of flour to help keep them evenly distributed in the muffins.
- Use parchment muffin liners when baking your muffins to prevent sticking.
Mike Cleavenger says
Cottage cheese is such a delicous hack to increase your protein! You'll love these high-protein muffins.