Blueberry Cottage Cheese Muffins: Easy, Moist

These Blueberry Cottage Cheese Muffins are soft, moist, and filled with juicy blueberries, with just a hint of cinnamon for extra flavor.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Keyword: 30 minute meal, afterschool snack, brunch recipe, easy recipe, muffin recipe, sweet snack

Servings: muffins

Calories: 183kcal

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Kitchen Essentials

Mini Muffin Tins

Country Bowls

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.

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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