Can I use frozen blueberries for this recipe?

Absolutely. Frozen blueberries are a convenient and budget-friendly option. Use them straight from the freezer to prevent color bleeding, and consider dusting them with a tablespoon of flour before folding into the batter to absorb any excess moisture.

Do I need to drain the cottage cheese?

It depends on the brand and consistency of the cottage cheese you’re using. If you notice a significant amount of liquid on top, drain it off before measuring. However, if your cottage cheese is thick rather than watery, you can typically use it as is.

Can I make these muffins without eggs?

Yes, you can replace each egg with a “flax egg.” To make one flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it rest for about 5 minutes until it thickens. The texture may be slightly denser, but it’s a suitable egg-free alternative.

What is the best way to store leftover muffins?

For short-term storage (2–3 days), keep them in an airtight container at room temperature. For long-term storage, freeze them individually wrapped. When you’re ready to eat, thaw to room temperature or gently reheat.

Why are my muffins dense or gummy?

Overmixing is the most common culprit for dense muffins. Combine the batter until just moistened. Also, check your baking powder’s expiration date; stale leaveners can affect results. If your cottage cheese is very wet, consider draining it or adjusting the liquid in your recipe.

What cottage cheese works best: full-fat or low-fat?

Full-fat (4%) cottage cheese yields the richest flavor and moistest crumb. However, 2% cottage cheese can also work well if you prefer to limit saturated fat. If you opt for fat-free cottage cheese, you may need to compensate with a bit more oil or butter to keep the muffins from drying out.

How do I make my muffins look bakery-style?

Use a scoop or spoon to evenly distribute the batter in each muffin cup. You can top each muffin with a sprinkle of sugar or a small dollop of extra cottage cheese for a picturesque effect. Baking them at a slightly higher temperature (around 400°F/205°C) for the first 5 minutes can help them rise quickly and form a domed top, though be sure to lower the oven temperature to 375°F/190°C for the remaining time to prevent over-browning.

Cottage Cheese Blueberry Muffins: 5 Incredible Twists

Name: Cottage Cheese Blueberry Muffins: The Ultimate Guide
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; 1 cup cottage cheese (full-fat or 2%); 2 large eggs, room temperature; ½ cup sugar (or preferred sweetener); ¼ cup oil (vegetable, canola, or melted coconut oil); 1 cup fresh or frozen blueberries; (Optional) Zest of 1 lemon for extra citrus flavor

Ingredients

Scale

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup cottage cheese (full-fat or 2%)
2 large eggs, room temperature
½ cup sugar (or preferred sweetener)
¼ cup oil (vegetable, canola, or melted coconut oil)
1 cup fresh or frozen blueberries
(Optional) Zest of 1 lemon for extra citrus flavor

Instructions

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, lightly beat the eggs, then stir in cottage cheese, sugar, and oil. If using lemon zest, add it here.
Combine the dry ingredients with the wet mixture. Stir until just moistened—do not overmix.
Gently fold in the blueberries.
Fill each muffin cup about ¾ full and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Notes

• Overmixing the batter can lead to dense muffins, so stir only until combined.
• Frozen blueberries work well—just keep them cold until the moment you fold them in.
• Make sure your cottage cheese isn’t too runny; drain off any excess liquid if needed.
• Store in an airtight container at room temperature for up to 3 days, or freeze for longer storag

Author: Ella Thompson
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: ~170
Sugar: ~10 g
Sodium: ~180 mg
Fat: ~5 g
Saturated Fat: ~1 g
Unsaturated Fat: ~3 g
Trans Fat: 0 g
Carbohydrates: ~25 g
Fiber: ~1 g
Protein: ~5 g
Cholesterol: ~25 mg

Keywords: cottage cheese blueberry muffin