Blueberry Cottage Cheese Muffins are soft, moist, and bursting with lemon and juicy blueberries. They make a quick and satisfying breakfast or snack that’s ready in under 30 minutes, and the muffins are freezer-friendly too.
These Blueberry Cottage Cheese Muffins are everything you want in a homemade muffin. They’re fluffy, packed with blueberries, and they have just the right amount of lemon flavor.
The secret ingredient that helps make these muffins so tasty? Cottage cheese. It adds moisture and a subtle boost of protein without making the muffins taste “healthy.”
You can whip them up in less than 30 minutes, and they freeze beautifully. So they’re perfect for prepping ahead for busy mornings, school lunches, or afternoon snacks.
Ingredient notes and substitutions
- Neutral oil: I like to use light olive oil, but any neutral oil, like canola oil, will work well.
- Vanilla extract: For even more lemon flavor, use lemon flavoring in place of part of the vanilla extract.
- Cottage cheese: I recommend using full-fat cottage cheese for the moistest muffins. Also, using small-curd cottage cheese helps the curds to incorporate into the muffins.
- Milk: For the moistest muffins, use whole milk.
- Blueberries: You can use fresh or frozen blueberries in this recipe. If using frozen blueberries, don’t thaw before use as the thawed blueberries can give you gray batter.
- Coarse sugar: The coarse sugar adds a sweet crunchy crust to to the muffins. You can omit it if you prefer.
How to make blueberry cottage cheese muffins
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 425F. Grease or line a 12-cup muffin tin with paper liners. Set aside.
Step 2: In a large bowl, whisk the sugar, eggs, oil, lemon zest, and vanilla together until combined.
Step 3: Add the cottage cheese and milk, and whisk in until combined.
Step 4: Stir in the flour, baking powder, and salt just until combined.
Step 5: Toss the blueberries with 1 tablespoon flour in a small bowl. Gently fold the blueberries into the batter. You don’t want to smash the blueberries or you’ll end up with gray batter.
Step 6: Divide the batter evenly among the prepared muffin tins. I like to use an ice cream scoop to help scoop and portion the batter.
Step 7: Sprinkle with coarse sugar. You can omit this step if you prefer. However, the sugar adds a nice bit sugary crust to the outside of the muffins.
Step 8: Bake for 5 minutes.
Step 9: Without removing the muffins, decrease the oven temperature to 350F and continue baking for about 10-15 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Recipe Tips!
- Variations: These muffins can be adjusted to suit your tastes:
- Orange: You can use orange zest in place of the lemon zest.
- Berries: You can use a triple berry blend or use fresh strawberries or raspberries for part of the blueberries.
- Freezing: The muffins freeze well. Let the baked muffins cool to room temperature on a wire cooling rack. Place them in a freezer-safe container, and freeze for up to 1 month.
Storage
Store any leftover lemon cottage cheese muffins in an airtight container at room temperature. They will keep for 2-3 days when properly stored at room temperature.
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Blueberry Cottage Cheese Muffins
Equipment
- Muffin tin
Ingredients
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup neutral oil like canola oil or olive oil
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
- 2/3 cup full-fat small curd cottage cheese at room temperature
- 1/3 cup milk at room temperature
- 1 ½ cups sifted all-purpose flour
- 2 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour
- Coarse sugar
Instructions
- Preheat oven to 425F. Grease or line a 12-cup muffin tin with paper liners. Set aside.
- In a large bowl, whisk the sugar, eggs, oil, lemon zest, and vanilla together until combined.3/4 cup granulated sugar, 2 large eggs, 1/4 cup neutral oil, 2 tablespoons fresh lemon zest, 1 teaspoon vanilla extract
- Add the cottage cheese and milk, and whisk in until combined.2/3 cup full-fat small curd cottage cheese, 1/3 cup milk
- Stir in the flour, baking powder, and salt just until combined.1 ½ cups sifted all-purpose flour, 2 ½ teaspoons baking powder, 1/2 teaspoon salt
- Toss the blueberries with 1 tablespoon flour in a small bowl1 cup fresh or frozen blueberries, 1 tablespoon flour
- Fold the blueberries into the batter.
- Divide the batter evenly among the prepared muffin tins.
- Sprinkle with coarse sugar.
- Bake for 5 minutes.
- Without removing the muffins, decrease the oven temperature to 350F and continue baking for about 10-15 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Vanilla extract: For even more lemon flavor, use lemon flavoring in place of part of the vanilla extract.
- Cottage cheese: I recommend using full-fat cottage cheese for the moistest muffins. Also, using small-curd cottage cheese helps the curds to incorporate into the muffins.
- Milk: For the moistest muffins, use whole milk.
- Blueberries: You can use fresh or frozen blueberries in this recipe. If using frozen blueberries, don’t thaw before use as the thawed blueberries can give you gray batter.
- Nutrition values are estimates.
Nutrition
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