Cottage Cheese Blueberry Muffins

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These cottage cheese blueberry muffins are ones I like making when breakfast needs to be quick and homemade.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings: large muffins

Calories: 277kcal

Author: Geraldine Julie

Ingredients

Wet Ingredients

1 cup cottage cheese
2 large eggs
½ cup vegetable oil or melted butter
¾ cup granulated sugar
1 teaspoon vanilla extract
2 tablespoon lemon juice

Dry Ingredients

2½ cups all-purpose flour
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt

Add-Ins

2 cups fresh blueberries
1 tablespoon flour (for coating blueberries)
1 tablespoon fresh lemon zest

Optional Muffin Top Topping

2 tablespoon coarse sugar

Instructions

Preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners.
Blend the cottage cheese, eggs, oil, sugar, vanilla, and lemon juice until smooth.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Add the wet mixture and fold just until combined, about 10-15 folds. Leave the batter thick and slightly lumpy.
Toss the blueberries with 1 tablespoon flour, then gently fold them and the lemon zest into the batter.
Divide the batter between the 12 muffin cups, filling them almost to the brim and mounding the centers slightly. Sprinkle with coarse sugar if using.
Bake at 425°F (220°C) for 5 minutes. Without opening the oven, reduce the temperature to 375°F (190°C) and bake for another 17-21 minutes, until golden and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.

Video

Notes

Cooking Time and Temperature

Bake the muffins at 425°F (220°C) for 5 minutes, then reduce the oven to 375°F (190°C) without opening the door and continue baking for 17-21 minutes.

Taste & Texture

These muffins are soft, fluffy, and moist with juicy blueberry pockets and a subtle fresh lemon flavor. The tops are golden and slightly crisp, especially with the coarse sugar, while the centers stay tender thanks to the blended cottage cheese.

Storage, Freezing & Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Individually wrap the muffins and freeze for up to 3 months.
Microwave: Reheat for 15-20 seconds.
Oven: Warm at 300°F (150°C) for about 5 minutes.

Serving Recommendations

I love these slightly warm with coffee, especially when the blueberries inside are still a little jammy. For breakfast, I'll usually add some Greek yogurt or fresh fruit alongside them. They're also filling enough to grab on their own when I'm heading out the door.

Recipe Variations and Substitutions

Cottage cheese: Full-fat gives you the richest result, but low-fat cottage cheese works too. Greek yogurt or Skyr can also be used if needed.
Blueberries: Fresh or frozen blueberries work. If using frozen berries, don't thaw them before adding them to the batter.
Vegetable oil: Use melted butter instead if you'd rather have a richer buttery flavor. Oil gives you a softer muffin that stays moist longer.
Lemon zest: You can leave out the zest if you want a more straightforward blueberry flavor, although I really like the freshness it adds.
Topping: Add coarse sugar for a crunchy top, or use a cinnamon streusel if you want something a little more indulgent.

Proper Storage Tips

Let the muffins cool completely before storing them.
Keep them in an airtight container in the refrigerator for up to 4 days.
Don't seal warm muffins in a container or the trapped steam can make the tops soggy.
Wrap muffins individually before freezing.
Freeze for up to 3 months and thaw as needed.

Pro Tips

Blend the cottage cheese mixture until completely smooth.
Coat the blueberries lightly with flour before folding them into the batter.
Fold the batter only until combined; 10-15 folds should be enough.
Leave frozen blueberries frozen until you're ready to add them.
Fill the cups almost to the top for larger muffin domes.
Use the two-stage baking temperature for tall bakery-style tops.
Don't open the oven door when reducing the temperature from 425°F to 375°F.

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