These small batch blueberry cottage cheese muffins are moist, fluffy, and packed with juicy blueberries and creamy cottage cheese for a protein-rich twist. I love making these when I want a fresh-baked treat without a ton of leftovers—just the right amount for a few mornings of breakfast or an afternoon snack.
Why I Love This Recipe
I love this recipe because it’s light, nutritious, and incredibly easy to make. The cottage cheese adds extra moisture and protein without changing the flavor too much, and the blueberries bring a natural sweetness that pairs perfectly with the tender muffin crumb. Since it makes a small batch, I don’t have to worry about waste—and I can enjoy just enough for the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Egg
- Cottage cheese (full-fat or low-fat)
- Honey or maple syrup
- Vanilla extract
- Melted butter or oil
- Milk (or a splash if needed to thin the batter)
- Fresh or frozen blueberries
Directions
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I preheat the oven to 350°F (175°C) and line a muffin tin with 6 liners or lightly grease the cups.
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In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
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In another bowl, I mix the egg, cottage cheese, honey (or maple syrup), vanilla, and melted butter or oil until well combined.
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I add the dry ingredients into the wet and stir just until combined. If the batter is too thick, I stir in a splash of milk.
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I gently fold in the blueberries, being careful not to overmix.
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I divide the batter evenly among the 6 muffin cups and bake for 18–22 minutes, or until a toothpick comes out clean.
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Once baked, I let the muffins cool in the pan for a few minutes before transferring them to a rack.
Servings and timing
This recipe makes 6 muffins—perfect for a small batch. It takes about 10 minutes to prep and 20 minutes to bake, so they’re ready in around 30 minutes.
Variations
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I sometimes add lemon zest for a fresh, citrusy note.
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Swapping blueberries for raspberries or diced strawberries works just as well.
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A sprinkle of cinnamon in the batter gives them a warm, cozy flavor.
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I’ve used whole wheat flour or oat flour to make them a bit heartier.
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Adding a few mini chocolate chips turns them into a lightly sweet treat.
Storage/Reheating
I store the muffins in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days. To reheat, I pop one in the microwave for 10–15 seconds. They also freeze great—I wrap each one individually and thaw overnight or warm directly from frozen.
FAQs
Can I use frozen blueberries?
Yes, I do it all the time. I add them straight from the freezer and toss them in a little flour first to prevent them from sinking.
What type of cottage cheese works best?
I usually use full-fat or 2% cottage cheese for moisture and texture. Small curd blends in more smoothly, but any kind works.
Can I make these muffins gluten-free?
Yes, I swap in a 1:1 gluten-free flour blend and they turn out great.
How do I make them sweeter?
If I want a sweeter muffin, I just increase the honey or add a tablespoon of brown sugar to the batter.
Do I need a blender to mix the cottage cheese?
No, I like a bit of texture, but if I want a smoother muffin, I blend the wet ingredients together before mixing.
Conclusion
These small batch blueberry cottage cheese muffins are the perfect mix of healthy and delicious. With just the right amount of natural sweetness, protein, and juicy blueberries, they make a great start to my day or a snack I feel good about. And since the recipe makes only a few, I can enjoy them fresh without overbaking.
Print
Small Batch Blueberry Cottage Cheese Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 muffins
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These Small Batch Blueberry Cottage Cheese Muffins are moist, fluffy, and naturally protein-rich thanks to creamy cottage cheese. Packed with juicy blueberries and sweetened with honey or maple syrup, they’re perfect for a healthy breakfast or quick snack. This easy recipe makes just 6 muffins—ideal for small households or anyone craving a fresh-baked treat without leftovers!
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg
- ½ cup cottage cheese (full-fat or low-fat)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter or oil
- 1–2 tablespoons milk (only if needed to thin the batter)
- ½ cup fresh or frozen blueberries (tossed in flour if frozen)
Instructions
- Preheat oven to 350°F (175°C). Line 6 muffin cups with liners or lightly grease them.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk the egg, cottage cheese, honey (or maple syrup), vanilla, and melted butter or oil until combined.
- Add dry ingredients to the wet mixture and stir just until combined. Add a splash of milk if the batter is too thick.
- Gently fold in the blueberries.
- Divide the batter evenly among 6 muffin cups.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes, then transfer to a wire rack to finish cooling.
Notes
- Add lemon zest for a bright, citrusy flavor.
- Try raspberries, diced strawberries, or mini chocolate chips as variations.
- Use whole wheat or oat flour for a heartier muffin.
- For smoother texture, blend cottage cheese into the wet ingredients before mixing.
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