Can you put cottage cheese in blueberry muffins?

Absolutely! In fact, cottage cheese is the secret to making these blueberry cottage cheese muffins incredibly moist and packed with protein. It melts right into the batter, giving the muffins a soft, fluffy texture without adding heaviness. If you’ve tried my Cottage Cheese Omelette or Cottage Cheese Toast , you already know how cottage cheese baking adds both creaminess and extra nutrition to simple recipes.

What’s the secret to moist muffins?

It all comes down to the right balance of ingredients and cottage cheese is the key. These blueberry cottage cheese muffins stay moist thanks to the protein-rich cottage cheese and the healthy fats from avocado or coconut oil. Tossing the blueberries in flour also keeps them evenly distributed, so every bite bursts with juicy blueberry flavor and stays tender.

What is the trick for blueberry muffins?

For perfect blueberry cottage cheese muffins every time, lightly toss the blueberries in flour before folding them into the batter. This prevents them from sinking to the bottom, ensuring juicy blueberries are evenly spread throughout. Also, avoid overmixing the batter that’s how you keep these muffins soft, fluffy, and bakery-style good.

What does cottage cheese do for baking?

Cottage cheese adds moisture, protein, and structure to baked goods. In these blueberry cottage cheese muffins, it keeps the muffins moist and tender while adding a boost of protein. It’s the same trick I use in my Cottage Cheese Cinnamon Rolls and Cottage Cheese Banana Muffins to achieve that irresistibly soft, fluffy texture.

Easy Blueberry Cottage Cheese Muffins

Description

These blueberry cottage cheese muffins are moist, protein-packed, and bursting with juicy blueberries. Perfect for a high-protein breakfast, easy grab-and-go snack, or kid-friendly bake!

Ingredients

1/4 cup coconut oil (melted, may sub other oil or butter)

1/2 cup coconut sugar (or cane sugar/monk fruit sweetener)

1 tsp vanilla bean paste or extract

1 cup plain whole milk cottage cheese

1/4 cup milk (any nut or seed milk)

2 eggs

1.5 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon

1 cup fresh blueberries (tossed in flour)

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Instructions

1. Preheat oven to 350°F. Line muffin pan with liners or grease with avocado/coconut oil.

2. In a large bowl, whisk coconut oil, coconut sugar, and vanilla. Add cottage cheese, milk, and eggs. Mix until blended.

3. Sprinkle in flour, baking soda, salt, and cinnamon. Fold gently to combine.

4. Toss blueberries with a little flour, then fold into batter.

5. Divide batter evenly into muffin cups, filling each 3/4 full.

6. Bake for 18–22 min, or until a toothpick inserted comes out clean.

7. Cool muffins in pan for 5 min, then transfer to a wire rack. Enjoy!

Notes

Tossing the blueberries in flour prevents sinking.

For gluten-free muffins, sub a 1:1 gluten-free flour blend.

These muffins freeze beautifully — microwave for 30 seconds to reheat.

Add extra cinnamon for a warmer flavor.

Prep Time: 10 min
Cook Time: 20 min
Category: Breakfast, Snack
Method: Baking
Cuisine: American