Fluffy Blueberry Cottage Cheese Muffins Recipe

5 from 1 vote

Fluffy Blueberry Cottage Cheese Muffins Recipe

It is the perfect time of year to head into the kitchen and make a batch of these Fluffy Blueberry Cottage Cheese Muffins. As August draws to a close, we find ourselves tucked into that bittersweet, slow transition from summer to fall. The days are still warm, the mornings are just a little bit crisper, and local farm stands are filled with pint after pint of plump, juicy blueberries.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: 30 minute recipe, bakery recipe, Breakfast Recipe, budget friendly recipe, dessert recipe, easy recipe, snack recipe, summer dessert

Servings: muffins

Calories: 173kcal

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Equipment

Muffin Liner

Muffin Tin

Ingredients

¼ Cup Milk
1 Cup Cottage Cheese
2 Large Eggs
2 Tablespoons Olive Oil
½ Cup Honey
1 Teaspoon Vanilla Extract
1½ Cups All-Purpose Flour
1 Teaspoon Cinnamon
¼ Cup Brown Sugar packed
½ Teaspoon Salt
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
1 Cup Fresh Blueberries
2 Tablespoons All-Purpose Flour

Instructions

Prepare the oven. Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
Blend the wet ingredients. Add the milk, cottage cheese, eggs, olive oil, honey, and vanilla extract to a blender. Blend until the mixture is completely smooth and creamy.
¼ Cup Milk, 1 Cup Cottage Cheese, 2 Large Eggs, 2 Tablespoons Olive Oil, ½ Cup Honey, 1 Teaspoon Vanilla Extract
Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cinnamon, brown sugar, salt, baking powder, and baking soda. Break up any clumps of brown sugar as you mix.
1½ Cups All-Purpose Flour, 1 Teaspoon Cinnamon, ¼ Cup Brown Sugar, ½ Teaspoon Salt, 2 Teaspoons Baking Powder, ½ Teaspoon Baking Soda
Combine the batter. Pour the blended cottage cheese mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold everything together just until the flour is incorporated. A few small lumps are perfectly fine. Be careful not to overmix the batter, as this can make the muffins dense.
Add the blueberries. Place the blueberries in a small bowl and gently toss them with 2 tablespoons of flour. This light coating helps keep the berries from sinking to the bottom of the muffins. Fold the blueberries into the batter with just a few gentle strokes.
1 Cup Fresh Blueberries, 2 Tablespoons All-Purpose Flour
Fill the muffin cups. Divide the batter evenly between the 12 muffin cups, filling each one nearly to the top.
Bake. Place the muffin tin in the preheated oven and bake at 400°F for 10 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for another 10–12 minutes. Note. Baking at high heat first bursts the leaveners immediately, giving you those gorgeous, high-domed muffin tops.
Check for doneness. The muffins are ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Cool and enjoy. Let the muffins cool in the pan for several minutes before transferring them to a cooling rack. They are delicious served warm or at room temperature.

Notes

Tips for Making the Best Blueberry Muffins

Blend the Cottage Cheese

If you aren't a fan of the texture of cottage cheese, don't worry. Blending it with the milk, eggs, honey, and other wet ingredients makes the mixture smooth and creamy. Once baked, you won't notice pieces of cottage cheese in the muffins.

Don't Overmix the Batter

This is one of the easiest ways to end up with dense muffins. Once the wet and dry ingredients come together, gently fold them just until the flour disappears.

A few small lumps in the batter are completely fine.

Coat the Blueberries in Flour

A quick toss in flour gives the blueberries a light coating before they are folded into the batter. This helps distribute the berries throughout the muffins rather than having them all settle toward the bottom.

Fresh blueberries work beautifully here, especially when they are plentiful at the end of summer.

Don't Open the Oven Door During the Temperature Change

For the first 10 minutes, the muffins bake at 400°F to encourage a good rise. Then the temperature is reduced to 350°F to finish baking.

Try not to open the oven door when you lower the temperature. Keeping the oven closed helps maintain the heat and steam inside while the muffins finish baking.

Nutrition