Cottage Cheese Blueberry Muffins Recipe

You’ll Need

• 3 tablespoons milk
• 1 cup small curd cottage cheese (1%)
• 2 eggs
• 2 tablespoons canola oil
• 3 tablespoons honey
• 1 teaspoon almond extract
• 1.5 cups all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon table salt
• 2 teaspoons baking powder
• 2 cups blueberries, tossed with 1 tablespoon flour

Get Ready

Heat your oven to 375F. Line a 12-cup muffin tin with papers or hit it with cooking spray.

Blend the Wet Stuff

Dump the milk, cottage cheese, eggs, oil, honey, and almond extract into your blender.

Blend for ~30-45 seconds until smooth. No cottage cheese lumps should be visible – it’ll look like pancake batter.

Mix the Dry

In a large bowl, whisk together the flour, cinnamon, salt, and baking powder.

Make Your Batter

Pour the blended mixture into the flour bowl. Fold with a spatula just until no dry flour shows – lumpy is fine. Overmixing makes them tough.

Fold in the flour-coated blueberries. Coating them helps prevent sinking.

Bake

Scoop into your muffin cups about 3/4 full.

Bake for ~20-22 minutes. They’re done when a toothpick comes out with just a few moist crumbs.

Let them cool in the pan for ~5 minutes before taking them out. The cottage cheese makes these extra tender so they need that rest time or they’ll fall apart.

These keep for ~3 days in an airtight container. The almond extract gives them a bakery smell that makes people think they’re fancier than they are.

Cottage Cheese Blueberry Muffins

My kids have no idea there's cottage cheese in these. The blender turns it into extra protein without any weird texture – just makes them moist and fluffy.

Pin Recipe Print Recipe

Prep Time: 15 minutes mins

Cook Time: 22 minutes mins

Cooling Time: 5 minutes mins

Total Time: 42 minutes mins

Ingredients

• ▢ 3 tablespoons milk
• ▢ 1 cup small curd cottage cheese 1%
• ▢ 2 eggs
• ▢ 2 tablespoons canola oil
• ▢ 3 tablespoons honey
• ▢ 1 teaspoon almond extract
• ▢ 1.5 cups all-purpose flour
• ▢ 1 teaspoon cinnamon
• ▢ 1/2 teaspoon table salt
• ▢ 2 teaspoons baking powder
• ▢ 2 cups blueberries tossed with 1 tablespoon flour

Instructions

• Preheat oven to 375F. Line 12-cup muffin tin with papers or spray with cooking spray.
• Blend milk, cottage cheese, eggs, oil, honey, and almond extract for 30-45 seconds until smooth.
• Whisk flour, cinnamon, salt, and baking powder in large bowl.
• Pour blended wet ingredients into dry ingredients. Fold until just combined.
• Toss blueberries with 1 tablespoon flour, then fold into batter.
• Fill muffin cups 3/4 full.
• Bake 20-22 minutes until toothpick comes out with few moist crumbs.
• Cool in pan 5 minutes before removing.
• Store in airtight container up to 3 days.