Can I use any cottage cheese brand?

Good Culture and Nancy's work best due to their moisture content. If using other brands, strain through a fine-mesh strainer for 10-15 minutes to remove excess liquid, or your muffins may turn out dense and heavy.

Can I make these gluten free?

Yes! Use 1-to-1 gluten-free flour as a direct replacement. Almond flour doesn't work as a substitute.

My muffins stuck badly to the muffin liners, what happened?

Always spray both the muffin tin AND the paper liners with baking spray. Let muffins cool completely before removing papers.

How should I store these?

Room temperature for 3 days, refrigerator for 1 week, or freeze individually wrapped for up to 3 months. Thaw overnight or microwave frozen ones for 30-45 seconds.

Can I use fresh instead of frozen berries?

Yep, go for it! I just seemingly always have frozen on hand.

Cottage Cheese Blueberry Muffins

Name: Cottage Cheese Blueberry Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: american
Ingredients: 1/4 cup (57g) butter, melted; 1/2 cup (100g) sugar or sugar substitute; 1/2 tsp vanilla extract; 1/4 cup (60g) milk (dairy or plant-based); 2 large eggs (100g); 1 cup (225g) plain whole milk cottage cheese (Good Culture or Nancy's brand recommended); 1 1/2 cups (190g) all-purpose flour; 1 tsp baking soda; 1/4 tsp salt; 1/4 tsp ground cinnamon; 1 cup (150g) frozen blueberries

Description

Tender cottage cheese blueberry muffins with 5g protein each! Ready in 30 minutes with simple ingredients. A great addition to breakfast or a grab-and-go snack

Ingredients

1/4 cup (57g) butter, melted
1/2 cup (100g) sugar or sugar substitute
1/2 tsp vanilla extract
1/4 cup (60g) milk (dairy or plant-based)
2 large eggs (100g)
1 cup (225g) plain whole milk cottage cheese (Good Culture or Nancy's brand recommended)
1 1/2 cups (190g) all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1 cup (150g) frozen blueberries

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Instructions

Preheat oven to 350°F (175°C). Spray a 12-cup muffin tin with baking spray, or use muffin liners and spray those too (they can stick otherwise).
In a large bowl, whisk together melted butter, sugar, and vanilla until combined. Add milk and eggs, whisking until smooth. Add cottage cheese and whisk until well combined. Don't worry if it looks a bit lumpy from the cottage cheese.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and gently fold until just combined. Don't overmix as that can make for tough muffins.
Fold in the frozen blueberries (no need to thaw them first).
Divide batter evenly among muffin cups, filling each about ¾ full.
Bake for 15 minutes, or until tops are golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Cottage Cheese Brand Matters: Use Good Culture or Nancy's cottage cheese for best results due to their moisture content. If using another brand, strain it through a fine-mesh strainer for 10-15 minutes to remove excess liquid.

Flour Substitutions: Cannot substitute almond flour, but gluten-free 1-to-1 flour works perfectly as a direct replacement.

Storage: Store covered at room temperature for up to 3 days, or freeze for up to 3 months.

Make-Ahead Tip: These freeze beautifully! Wrap individually and grab one for a protein-packed breakfast on busy mornings.

Nutrition

Serving Size: 1 muffin
Calories: 139
Sugar: 2.6 g
Sodium: 182.1 mg
Fat: 6 g
Carbohydrates: 15.8 g
Fiber: 0.8 g
Protein: 5.1 g
Cholesterol: 44.4 mg