Introduction

Cottage Cheese Blueberry Muffins are a delicious, high-protein twist on a classic treat. Using cottage cheese instead of oil or butter adds moisture and a creamy texture while boosting the protein content. These muffins taste like dessert but fuel your day like a protein bar.

A tray holds five golden-brown blueberry muffins with cracked tops revealing dark purple blueberry filling. Each muffin is wrapped in light parchment paper, slightly crinkled around the edges. At the top left corner of the tray, there is a small well filled with fresh, round blueberries showing a mix of deep blue and purple shades. Scattered fresh blueberries surround the tray on a white marbled surface, with a soft beige cloth loosely placed in the upper right background. The whole scene is lit softly, highlighting the warm texture of the muffins and the fresh fruit. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese (full-fat or 2%)
1½ cups all-purpose flour
½ cup oat flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
⅓ cup honey
¼ cup Greek yogurt
2 tsp vanilla extract
1½ cups fresh blueberries
1 tbsp lemon zest (optional)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. Make sure all ingredients are at room temperature for the best blend.
Step 2: In a blender or food processor, add the cottage cheese and blend for 30-45 seconds until it is completely smooth with no curds visible.
Step 3: Add eggs, honey, Greek yogurt, and vanilla extract to the blender. Blend again for 15-20 seconds until the mixture is creamy and uniform.
Step 4: In a large mixing bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, and salt.
Step 5: Toss blueberries with 1 tablespoon of flour to prevent sinking, then fold in lemon zest if using.
Step 6: Pour the wet ingredients from the blender into the dry ingredients. Gently fold together just until no dry flour remains—do not overmix.
Step 7: Carefully fold in the coated blueberries.
Step 8: Divide the batter evenly into the muffin cups, filling each about ⅞ full for a nice dome.
Step 9: (Optional) For a crunchy topping, mix 3 tablespoons rolled oats, 1 tablespoon honey, and ¼ teaspoon cinnamon; sprinkle on top of each muffin.
Step 10: Bake for 18-22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Step 11: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Make sure to blend the cottage cheese until completely smooth for tender muffins without curds.
Using room temperature ingredients helps them combine better for a smooth batter.
Coat blueberries in flour to keep them from sinking to the bottom.
Try swapping blueberries for raspberries or chopped strawberries for a different flavor.
Add ½ cup chopped nuts or chocolate chips for extra texture and indulgence.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. To reheat, warm in the microwave for 15-20 seconds or toast lightly. These muffins also freeze well; wrap individually and freeze up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

The image shows various ingredients arranged on a white marbled surface, ready for baking. From top to bottom, there is a gray muffin tray to the left and a cooling rack above a white bowl filled with light, fluffy flour. To the right of the flour is a white bowl full of dark blue blueberries. In the center, there are two brown eggs, a bright yellow lemon, and a metal grater with a black handle. Below, a clear bowl holds white cottage cheese, and a small glass bowl with amber honey sits next to it. Nearby are smaller white bowls containing crumbled nuts, salt, and a light yellow spice, along with metal measuring spoons. A small bottle of vanilla extract is placed beside a clear measuring cup with liquid and a small bowl of golden syrup with tiny chunks. At the bottom right, a food processor holds a coarse crumble blend, and a black spatula lies just below it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work well. Just do not thaw them before using and toss them in flour to prevent sinking.

What if I don’t have oat flour?

You can substitute oat flour with an additional ½ cup of all-purpose flour or make your own oat flour by grinding rolled oats in a blender until fine.