Cottage cheese blueberry muffins that are unbelievably light and tender, and bursting with juicy blueberries in every bite. Made with blended cottage cheese and naturally sweetened with honey, they’re a wholesome, healthy snack your whole family will love.
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Between swim lessons, gymnastics, baseball games and my latest wannabe hobby (tennis… emphasis on wannabe), life is always on the go around here. Which means I’m constantly testing recipes that are healthy enough for breakfast and after-school snacks, but still taste like something even the littliest of my taste testers want to eat.
When I pulled these out of the oven, I immediately texted my team: “HOLY CRAP THESE ARE INSANE.” Because they are.
These cottage cheese blueberry muffins are hands-down the lightest, fluffiest and most tender muffins I’ve ever made. And the fact that most of the batter comes together in a blender makes them even better.
They’re naturally sweetened with honey and made with wholesome ingredients like olive oil and, the star of the (muffin) show, cottage cheese. Once blended, it disappears completely, leaving behind a soft, tender crumb and incredibly moist texture.
Toss in fresh blueberries (or your favorite mix-in!), and you’ve got a healthy snack the whole family will love.
- Cottage cheese: Just like in my cottage cheese pancakes, we’re blending the cottage cheese until completely smooth, which means you can use any variety, from full-fat to low-fat, and any curd size.
- Olive oil + melted butter: This combo gives you the best of both worlds: moisture from the oil and flavor from the butter. The result is a tender, bakery-style crumb.
- Eggs: Provide lift and structure while contributing richness.
- Vanilla extract: For flavor.
- Honey: I love the flavor honey adds to all kinds of baked goods, from these muffins to my homemade granola and go-to breakfast cookies. Maple syrup works as a 1:1 substitute.
- Flour: I opted for all-purpose flour to keep these muffins light and fluffy. Alternative flours like oat or almond flour can work in certain recipes, but they tend to produce a denser, heartier texture, and I wanted these to feel soft and tender, not heavy.
- Baking powder + baking soda: You’ll need both to achieve the proper lift and light, tender texture.
- Blueberries: You can use fresh or frozen here. If using frozen blueberries, add them straight from the freezer and toss them in flour just like you would fresh berries.
See the recipe card for full information on ingredients and quantities.
Start With Your Blender
Add the cottage cheese, eggs, vanilla, olive oil, melted butter and honey to a blender and blend until completely smooth. Blending the cottage cheese transforms it into a silky base that lends amazing moisture and makes the ideal crumb that’s tender, soft and bouncy.
If you’re using a standard blender, you may need to scrape down the sides once or twice to make sure everything incorporates fully. The mixture should look smooth and pourable, like a thick smoothie:
Combine, Fold and Bake
Whisk together the dry ingredients in a separate bowl, then pour the blended mixture into the flour mixture and stir just until combined.
The batter will be thick but smooth.
Toss the blueberries with a little flour (this helps prevent them from sinking to the bottom of the muffin), then gently fold them into the batter.
Divide the batter evenly among 16 muffin cups, filling each about 2/3 full. For slightly taller domes, bake directly in a well-greased muffin pan instead of using liners.
Bake until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. The tops should spring back lightly when pressed and be lightly golden around the edges.
That’s it! Let the cottage cheese muffins cool for about 10 minutes before transferring them to a wire rack. The blended cottage cheese adds so much moisture and produces the lightest, fluffiest, most tender muffins EVER!
If you love healthy muffins like these, be sure to try my Greek yogurt banana muffins, healthy bran muffins or healthy pumpkin muffins next.
FAQs
I don’t recommend a straight swap. Once blended, cottage cheese adds moisture and structure in a way Greek yogurt doesn’t. Yogurt is thicker and more acidic, which can change the texture and rise. If you’re looking for a yogurt-based option, try my Greek yogurt banana muffins recipe instead.
Absolutely! Use about 1 cup total of your preferred mix-in. Chopped strawberries, raspberries or chocolate chips work well. Keep in mind that different fruits may affect moisture and baking time.
Ingredients
- Cooking spray
- 1 cup cottage cheese
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup olive oil
- 4 Tablespoons unsalted butter, melted and cooled slightly
- 1/2 cup honey
- 2 1/4 cups all-purpose flour, plus more for coating blueberries (See Kelly’s Notes)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup blueberries
Instructions
- Preheat the oven to 375°F. Grease two standard 12-cup muffin pans with cooking spray or line them with cups for a total of 16 cups.
- To a blender, add the cottage cheese, eggs, vanilla extract, olive oil, melted butter and honey. Blend until smooth.
- In a medium bowl, whisk together the flour, baking powder and baking soda with ½ teaspoon kosher salt.
- Add the blended liquids to the bowl with the flour and mix just until combined.
- Add the blueberries and 1 tablespoon all-purpose flour to a small bowl, tossing until they are well-coated. Fold the blueberries (and any excess flour) into the batter.
- Divide the batter evenly among 16 muffin cups, filling each 2/3 full.
- Bake the muffins until a toothpick inserted comes out clean, 16 to 18 minutes. Remove the muffins from the oven and let them cool for 10 minutes in the pan before transferring them to a wire rack to cool completely.
Kelly’s Notes
- Tossing the blueberries in a light coating of flour ensures that they won’t sink to the bottom of the muffins. It’s an optional extra step, but one I highly recommend for even blueberry distribution in each muffin.
- Mix-ins: This recipe easily works with any other fruit and/or nuts or chocolate chips. Simply sub in 1 cup of your preferred mix-in.
- To store: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- To freeze: Cool completely, then freeze in an airtight container for up to 2 months. Thaw at room temperature or warm gently in the microwave before serving.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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