I know what you’re thinking. There is no way that cottage cheese, blueberries, and muffins go together, right? You have to give this one a try though. The cottage cheese is mild enough that it just gives a slight hint of additional flavor to these fresh blueberry muffins. I think you will be pleasantly surprised by this semi-healthy cottage cheese blueberry muffin recipe!
I’ve used a lot of different things to help make this recipe a little healthier. You can use whatever versions of these ingredients work best for you and your family. You can also use whatever berries you prefer. Just be sure to keep in mind that some berries contain more liquid than others which can alter the batter slightly.Jump to Recipe
How to Make Cottage Cheese Blueberry Muffins
Cottage cheese is a great choice to use in all kinds of baking. It helps to make recipes light and fluffy. It can also help to cut down on calories in a recipe. You can use any brand or kind of cottage cheese you prefer. If you have about half of a container just sitting in the fridge about to go bad this is a great way to use it up before it expires!
For the Muffins:
1 C cottage cheese
1/2 C unsalted butter, softened
1/2 tsp vanilla extract ( I prefer to use this one for baking )
2 medium eggs
2 C all-purpose flour
1/2 C granulated sugar
2tsp baking powder
1/2 tsp baking powder
1/4 tsp salt
1 C fresh blueberries
For the Topping:
4 Tbsp unsalted butter, softened
1/2 C light brown sugar
1/2 C all-purpose flour
1/2 C old fashioned oats
pinch of salt
Combine the butter and sugars in the bowl of a stand mixer on medium speed until the texture is light and fluffy. Add the cottage cheese and blend until fully combined.
Sift the dry ingredients for the muffins together in a separate mixing bowl. Use a whisk to lightly stir until everything is just combined.
Slowly add the dry ingredients to the bowl of the stand mixer and blend until everything is combined.
Remove the bowl from the stand mixer and carefully fold the blueberries into the batter.
Transfer the muffins to a lined cupcake baking pan until each cupcake will is about 3/4 full. You can use paper liners or reusable silicone cupcake liners to help cut down on your waste when baking at home.
Combine the ingredients for the topping in a separate mixing bowl. Use a spoon to top each of the muffins with enough of the filling to completely cover the top of the muffin.
Bake the muffins for 20 to 22 minutes. You can check to see if they are done by inserting a toothpick into the center of one of the muffins. If it comes out clean they are done. If a little bit of batter comes out on the toothpick then they need to go back into the oven for a few more minutes.
Let the muffins cool in the pan for about 5 minutes and then transfer them to a cooling rack to finish cooling.
How to Store Cottage Cheese Blueberry Muffins
Although it uses cottage cheese this recipe does not need to be stored in the fridge. Of course, you can store these cottage cheese blueberry muffins in the fridge if you want but they will do just fine on the counter in an airtight container for about 3 to 4 days.
You can freeze this muffin recipe for about a month or so. They do better if you let them thaw out for about 10 to 15 minutes before serving.
Blueberry Cottage Cheese Muffins
For the Muffins
- 1 C cottage cheese
- ½ C unsalted butter softened
- ½ tsp vanilla extract
- 2 med eggs
- 2 C all-purpose flour
- ½ C granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 C fresh blueberries
For the Topping
- 4 Tbsp unsalted butter softened
- ¼ C light brown sugar
- ½ C all-purpose flour
- ½ C old-fashioned oats
- 1 pinch salt
- Preheat the oven to 400° F.
- Combine the butter and sugars in the bowl of a stand mixer on medium until smooth.
- Add the cottage cheese and blend until fully combined.
- Sift the dry ingredients for the muffins together in a separate bowl and stir lightly with a whisk until just combined.
- Slowly add the dry ingredients to the bowl of the stand mixer and blend until just combined.
- Remove the bowl from the stand mixer and carefully fold the blueberries into the batter.
- Spoon muffin batter into lined muffin tins until each cup is about ½ full.
- Combine the topping in a separate bowl. Use a fork or stiff whisk to chop the butter into pea-sized pieces and blend with the other topping ingredients.
- Use your hands to sprinkle the topping onto each of the filled muffin cups.
- Bake the muffins for 20-22 minutes. ( Watch them carefully as oven times may vary)
- Allow the muffins to cool in the pan for 5 minutes and then remove to a cooling rack to finish cooling completely.