These Blueberry Cottage Cheese Muffins are soft, moist, and filled with juicy blueberries, with just a hint of cinnamon for extra flavor.
What makes these muffins a little different is the cottage cheese blended right into the batter. It creates a smooth, creamy base that adds moisture to the muffins without leaving pieces of cottage cheese throughout. Add honey, a little brown sugar, and fresh blueberries, and you have an easy homemade muffin that works just as well for breakfast as it does for an afternoon snack.
This is a simple recipe to keep in your collection, especially when fresh blueberries are in season. There is nothing quite like a warm homemade blueberry muffin in the morning.
Why We Love This Recipe
- Soft and moist: Cottage cheese helps give these muffins a tender, moist texture.
- Full of blueberries: Each muffin has plenty of juicy blueberries in every bite.
- Easy to make: The cottage cheese and other wet ingredients are blended together, then everything is simply folded into the dry ingredients.
- Not overly sweet: Honey provides the main sweetness, with a little brown sugar adding just enough extra richness.
- A simple homemade breakfast: They come together with everyday ingredients and make a quick breakfast or snack.
- Freezer-friendly: Make a batch ahead and freeze some for an easy treat later.
- Fresh or frozen berries work: You can enjoy these muffins during blueberry season or make them with frozen blueberries any time of year.
They are also easy to make ahead. I like having a batch ready for quick breakfasts, snacks, or whenever we want something homemade without making an entire dessert.
Blueberry Cottage Cheese Muffins: Easy, Moist
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Kitchen Essentials
Ingredients
- ¼ Cup Milk
- 1 Cup Cottage Cheese
- 2 Large Eggs
- 2 Tablespoons Olive Oil
- ½ Cup Honey
- 1 Teaspoon Vanilla Extract
- 1½ Cups All-Purpose Flour
- 1 Teaspoon Cinnamon
- ¼ Cup Brown Sugar packed
- ½ Teaspoon Salt
- 2 Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- 1 Cup Fresh Blueberries
- 2 Tablespoons All-Purpose Flour
Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease the muffin cups.
- Blend the wet ingredients. Add the milk, cottage cheese, eggs, olive oil, honey, and vanilla to a blender. Blend until the mixture is completely smooth and creamy.¼ Cup Milk, 1 Cup Cottage Cheese, 2 Large Eggs, 2 Tablespoons Olive Oil, ½ Cup Honey, 1 Teaspoon Vanilla Extract
- Combine the dry ingredients. In a large mixing bowl, whisk together the flour, cinnamon, brown sugar, salt, baking powder, and baking soda.1½ Cups All-Purpose Flour, 1 Teaspoon Cinnamon, ¼ Cup Brown Sugar, ½ Teaspoon Salt, 2 Teaspoons Baking Powder, ½ Teaspoon Baking Soda
- Make the batter. Pour the blended wet ingredients into the dry ingredients. Gently fold with a rubber spatula just until the flour is incorporated. Do not overmix. A few small lumps are fine.
- Add the blueberries. Toss the blueberries with 2 tablespoons of flour. Gently fold them into the batter, using just a few strokes to distribute them.1 Cup Fresh Blueberries, 2 Tablespoons All-Purpose Flour
- Fill the muffin cups. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top.
- Bake. Bake at 400°F for 10 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for another 10–12 minutes.
- The muffins are ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for several minutes before transferring them to a cooling rack.
Your Own Private Notes
Notes
Tips for Making These Muffins
Blend the Cottage Cheese Well The blender does the work of making the cottage cheese completely smooth. Blend the mixture until you no longer see any pieces of cottage cheese. I usually use fat-free cottage cheese, but any type will work in this recipe. Don’t Overmix the Batter Once the wet and dry ingredients are combined, gently fold them together just until the flour disappears. Overmixing muffin batter can make the finished muffins dense instead of light and tender. Toss the Blueberries with Flour Whether using fresh or frozen blueberries, toss them with a bit of flour. The quick flour coating helps keep the blueberries from sinking to the bottom of the muffins. It also helps prevent excess moisture from the berries from affecting the batter. Don’t Open the Oven Door Starting the muffins at 400°F helps them rise nicely. Starting at the higher temperature gives the baking powder and baking soda a quick boost, helping the muffins rise and develop nicely rounded tops. After 10 minutes, reduce the temperature to 350°F and let them finish baking. The lower temperature allows the muffins to finish baking through without becoming too brown on the outside. Try not to open the oven door when changing the temperature. Keeping the oven closed helps maintain the heat needed for the muffins to continue rising and bake evenly.Nutrition
Can I Leave Out the Brown Sugar?
Yes. The muffins will still be sweet from the honey if you leave out the brown sugar.
However, I prefer the recipe with the brown sugar. It adds a little more sweetness and moisture and complements the tanginess of the cottage cheese.
Can I Use Frozen Blueberries?
Yes, frozen blueberries work well in this recipe.
There is no need to thaw them first. Toss the frozen berries with the flour and fold them into the batter just as you would fresh blueberries.
Frozen blueberries may turn the batter slightly purple in places, but that won’t affect the flavor.
Other Berries to Try
Blueberries aren’t the only fruit that works in these muffins. You could also try:
- Raspberries
- Blackberries
- Chopped strawberries
Keep the total amount of fruit close to 1 cup so the batter maintains the right consistency.
How to Store Blueberry Cottage Cheese Muffins
Let the muffins cool completely before storing them in an airtight container.
They can be kept at room temperature for a couple of days. For longer storage, refrigerate them.
If you like a warm muffin, heat one briefly in the microwave before serving.
Can I Freeze These Muffins?
Yes. These muffins are easy to freeze, which makes them convenient to have on hand for quick breakfasts and snacks.
Once completely cool, place the muffins in a freezer-safe container or freezer bag. For best quality, use them within a few months.
Thaw at room temperature or warm individual muffins gently in the microwave.
A Simple Homemade Blueberry Muffin
I love having a few dependable muffin recipes that don’t require anything complicated. This one comes together quickly, uses everyday ingredients, and gives you soft, moist muffins with plenty of blueberries.
If you have fresh blueberries on hand, this is a delicious way to use them. And when blueberry season is over, a bag of frozen berries means you can still enjoy these muffins throughout the year.
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My family loved this!