Blueberry Cottage Cheese Muffins

Prep Time	Cook Time	Total Time
15 min	20 min	35 min

Introduction

These blueberry cottage cheese muffins bake up tender, moist, and lightly sweet, with juicy bursts of fresh blueberries in every bite.

Cottage cheese melts right into the batter, adding extra protein and a rich, almost cheesecake-like flavor without making them heavy.

They are perfect for an easy grab-and-go breakfast, lunchbox treat, or cozy afternoon snack with coffee or tea.

Prep mode (keeps screen active)

Prep the pan and oven

Line a 12-cup muffin pan with paper liners, or lightly grease each cup with oil or baking spray.
Preheat your oven to 350°F so it is fully hot when the batter is ready.
Mix the wet ingredients

In a large bowl, whisk the cottage cheese until the curds break up and the mixture looks mostly smooth.
Add the eggs, milk, oil, vanilla, and sugar, and whisk until the mixture looks thick, creamy, and well combined.

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Stir together the dry ingredients

In a separate medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
Combine wet and dry

Pour the dry ingredients into the bowl of wet ingredients, and use a spatula to gently fold everything together.
Stop as soon as you no longer see streaks of dry flour, because overmixing can make the muffins tough.
Fold in the blueberries

If your blueberries are very juicy, toss them with a teaspoon of flour so they are less likely to sink.
Gently fold the blueberries into the batter, taking care not to crush them or overwork the batter.

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Fill the pan

Divide the batter evenly among the muffin cups, filling each one about three-quarters full for nicely domed muffins.
Bake and cool

Bake the muffins for 18 to 22 minutes, until the tops are golden and a toothpick comes out with moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer them to a rack to cool completely.

Use ricotta instead of cottage cheese: Whole-milk ricotta gives a similarly rich, moist texture, but with a slightly milder, creamier flavor. Whisk it well so any graininess smooths out before you add the remaining wet ingredients.
Swap vegetable oil with melted coconut oil: Refined coconut oil keeps the muffin crumb tender and moist, and adds a subtle sweetness without strong coconut flavor. Make sure the coconut oil is just warm, not hot, and that the eggs and milk are at room temperature.
Use frozen blueberries instead of fresh: Use the berries straight from the freezer, and do not thaw them first, or they will leak extra juice. Expect the batter to look slightly streaked, but the muffins will still bake up beautifully with lots of berry pockets.

Smooth or chunky cottage cheese, your choice: Blending the cottage cheese in a blender or food processor gives the muffins a very smooth, cake-like crumb. Leaving some small curds creates tiny creamy pockets, which many people enjoy for extra texture and richness.
Do not overfill the muffin cups: Stick to about three-quarters full, or the batter may overflow and the muffins will bake with flat, spread-out tops. If you have a little extra batter, bake a bonus muffin in a ramekin instead of forcing it into the pan.
Use the right mixing tools: Use a whisk for the wet ingredients, but switch to a spatula when you add the dry ingredients and blueberries. A spatula helps you fold gently and prevents you from accidentally overmixing the batter.
Check doneness a bit early: Start checking the muffins at 18 minutes, because every oven runs slightly differently and you want moist, not dry, crumbs. If the tops spring back lightly when touched and the tester has only moist crumbs, the muffins are ready.
Store and freeze for later: Keep cooled muffins in an airtight container at room temperature for up to three days for best texture. For longer storage, freeze them on a sheet pan, then bag and freeze for up to three months.

Can I make these muffins with whole wheat flour?: Yes, you can swap up to half of the all-purpose flour with white whole wheat flour without big texture changes. The muffins will taste a bit nuttier and slightly denser, but the cottage cheese helps keep them moist.
Why did my muffins turn out dense or gummy?: Dense muffins usually mean the batter was overmixed or too much flour was packed into the measuring cup. Next time, lightly spoon flour into the cup, level it off, and stop mixing as soon as the flour disappears.
Can I reduce the sugar in this recipe?: You can cut the sugar down to one third cup without hurting the structure, though the muffins will taste less sweet. Avoid reducing it further, because sugar also helps with browning, tenderness, and moisture retention.
Can I bake this batter as a loaf instead of muffins?: Yes, you can bake the batter in a greased 9x5-inch loaf pan at 350°F for about 45 to 55 minutes. Cover the top loosely with foil if it browns too fast, and test the center with a toothpick.
Should I use low-fat or full-fat cottage cheese?: Full-fat cottage cheese gives the richest flavor and the softest texture, but low-fat cottage cheese still works nicely. Avoid fat-free cottage cheese, because the muffins may bake up drier and slightly rubbery.

These blueberry cottage cheese muffins are lovely with hot coffee, tea, or a cold glass of milk for breakfast.

For a bakery-style touch, sprinkle coarse sugar on top before baking for a light sparkle and gentle crunch.

You can also add lemon zest or a pinch of cardamom to the batter for a brighter, slightly more complex flavor.

Elizabeth, Topeka: Moist, tender muffins with great blueberry flavor and a subtle cinnamon warmth. I was unsure how smooth to whisk the cottage cheese and whether “three-quarters full” meant level or heaped, but they baked up beautifully. — 4 ★

Eunice: So happy they baked up beautifully, Elizabeth! For next time, I just whisk the cottage cheese until mostly smooth with a few small curds left, and fill the cups about 3/4 full level (not heaped) for the most even rise.