With ample protein, flavor, and ultimate tenderness, these Blueberry Cottage Cheese Muffins are perfect to share with the kids. And they store so well!
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this easy Blueberry Cottage Cheese Muffin recipe.
- Cottage cheese: I prefer to use whole milk cottage cheese, which is typically 4% milk fat. This helps the muffins be a little more filling and provides some of the fat that little kids need in their diets. You can use lower fat cottage cheese if you prefer.
- Maple syrup: This recipe has a very small amount of added sugar from maple syrup. You can also use honey for kids over age 1 or granulated sugar with a splash of milk.
- Butter: I bake with unsalted butter so I can control the salt in the muffins.
- Eggs: You need 2 large eggs in this recipe to have the right liquid to dry ingredient ratio—and to help the muffins bake up tender, fluffy, and with nice structure.
- Vanilla extract and cinnamon: Adding pure or artificial vanilla extract along with cinnamon adds pleasant flavor that pairs nicely with the blueberries.
- All-purpose flour: I like to make this recipe with all-purpose flour to ensure they are light and tender.
- Baking powder and baking soda: I use both of these to ensure the muffins are tender but also bake through and rise properly.
- Blueberries: You can use fresh or frozen blueberries in this recipe. They work similarly. If using frozen berries, know that the batter may firm up a little (and turn more purple) as you stir the berries in.
Step-by-Step Instructions
Below is an overview of how to make this Blueberry Cottage Cheese Muffin recipe so you know what to expect. Scroll down for the full recipe, including the amounts and timing.
Step 1. Add the cottage cheese to a blender and blend smooth. You can also do this in an immersion blender or look for “whipped” cottage cheese at the store.
Step 2. Stir together the wet ingredients, then add the dry ingredients, and stir gently to make the batter.
Step 3. Fold in the blueberries. If using frozen berries, expect the batter to firm up some.
Step 4. Bake until lightly golden brown around the edges. Remove from the pan and let cool on a wire rack.
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Frequently Asked Questions
I typically use full fat, or 4% milk fat, cottage cheese since it’s recommended that little kids have fat in their diet. And it can help make the muffins a little more filling. That said, the recipe works with any kind of cottage cheese you have, whether nonfat, low fat, or whole fat.
If using fresh blueberries, you can toss them in flour which can help. Or add the batter to the muffin plain, then push a few berries into each muffin. Or use frozen wild berries, which are smaller and less likely to sink.
In the bigger picture of what they eat in a week, I don’t think so. Especially since there are other benefits to using cottage cheese including protein and calcium. You can use low sodium cottage cheese if you prefer. (Or try my Blueberry Yogurt Muffins.)
How to Store
Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Serve at room temperature or warm slightly to serve from the fridge. (They firm up a bit when they’re cold so warming slightly when taking them out of the fridge returns them to their softer texture).
You can also freeze the Blueberry Cottage Cheese Muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
Best Tips for Success
- Use whole wheat pastry flour to increase the fiber but keep the fluffiness.
- Pair with a Strawberry Smoothie or Blueberry Yogurt for a filling toddler snack or toddler breakfast.
- Serve topped with butter, nut butter, jam, or Blueberry Chia Jam.
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Blueberry Cottage Cheese Muffins
Ingredients
- 1 cup whole-milk cottage cheese
- ⅓ cup maple syrup
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup blueberries (or diced strawberries or a handful of chocolate chips)
Instructions
- Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
- Add the cottage cheese to a large bowl with the maple syrup, butter, eggs, and vanilla. Whisk to combine.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gently stir the cottage cheese mixture into the flour mixture. Expect the batter to be thick.
- Gently fold in the berries.
- Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup.
- Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center of a muffin comes out clean. Remove from oven, then transfer muffins to a wire rack to cool fully.
Equipment
Notes
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Serve at room temperature or warm slightly to serve from the fridge. (They firm up a bit when they’re cold so warming slightly when taking them out of the fridge returns them to their softer texture).
- You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
- Gluten-free: Substitute all purpose gluten-free flour in place of the all-purpose flour.
- Egg-free: Omit the eggs. Reduce the cottage cheese to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
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