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Blueberry Cottage Cheese Muffins

A blueberry muffin made with cottage cheese split open in half showing the light and airy texture with lots of juicy blueberries baked right in
Servings: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Follow this blueberry cottage cheese muffins recipe for soft, tender muffins with juicy berries in every bite.
5 from 33 votes
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Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • ¾ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup cottage cheese, blended until smooth
  • 1 cup blueberries, fresh or frozen

Instructions

Prep:

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Make the batter:

  • In a large bowl, combine the flour, baking powder, soda, and salt. Mix well with a whisk to distribute the ingredients.
  • In a large bowl with a hand mixer or your stand mixer, beat the butter and sugar until it’s light and airy, for about 5 minutes, using a spatula to scrape down the sides of the bowl when necessary.
  • Add the eggs, one at a time, and beat until combined. Add the vanilla extract and the blended cottage cheese and stir just until it’s mixed in, being careful not to overmix.
  • Combine the wet and dry ingredients in the bowl. Use a fork or a rubber spatula to stir the mixture just until the dry ingredients are combined. The batter will be thick. Fold the blueberries into the batter.
  • Use a big tablespoon or large scoop to fill the muffin tins nearly to the top.

Bake:

  • Bake the muffins for 20 to 22 minutes, until the tops are golden brown and a toothpick inserted in the middle comes out clean.
  • Remove the muffin pan from the oven and let the muffins cool completely before taking them out.

Serve & store:

  • Enjoy these muffins lightly warmed or at room temperature.
  • Store leftovers in an airtight container at room temperature (on the counter) for 1 day, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Notes

  • If using frozen berries, add them directly to the batter. There's no need to thaw them first.

Nutrition

Serving: 1 muffin | Calories: 207kcal | Carbohydrates: 31g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 253mg | Potassium: 61mg | Fiber: 1g | Sugar: 14g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
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