Looking for a great cottage cheese muffin recipe? These blueberry cottage cheese muffins are a great option! Made with blended cottage cheese, fresh blueberries and topped with streusel, you would never know they’re made without refined sugar.
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Are you looking to add more protein to your diet? Cottage cheese is a great option that adds extra protein without using protein powder.
These muffins are a great healthier option when you’re craving a bakery-style muffin without the extra calories and added sugar. The streusel topping feels like you’re eating a real treat, but there is no sugar added to this recipe.
What do I need to make blueberry cottage cheese muffins?
- All-purpose flour – using regular all-purpose flour will give you that cake-like, fluffy muffin texture. You can also substitute a gluten-free flour or whole wheat flour.
- Granular monk fruit sweetener – I like Whole Earth Granular Monk Fruit Sweetener, which bakes well. You can use it as a 1:1 sugar substitute.
- Baking powder – this is your leavening that will help the muffins rise when baked.
- Salt – needed to balance the flavor and sweetness. Don’t leave this out.
- Unsweetened vanilla almond milk or your preferred dairy or plant-based milk. This is used to balance the texture of the dry ingredients.
- Cottage cheese – the addition of cottage cheese keeps these muffins super moist and addes extra protein. I recommend blending the cottage cheese to achieve a smooth, creamy texture.
- Unflavored coconut oil or vegetable oil – needed to help keep the muffins moist.
- Egg – the egg will act as a binding agent and help the muffins hold their shape.
- Vanilla extract – helps enhance the flavor of the muffins.
- Fresh blueberries – I prefer to use fresh blueberries for muffins, however, you can also use frozen berries. If using frozen, keep them frozen and toss in a tablespoon of flour to prevent them from bleeding into the muffin batter.
Streusel Topping for the muffins:
- All purpose flour
- Brown sugar substitute – like Swerve or Truvia.
- Salt
- Melted butter
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do I make cottage cheese blueberry muffins?
To make these blueberry muffins, you’ll begin by mixing the dry ingredients together; mix the flour, granular sweetener, baking powder and salt. Mix together with a whisk.
Once the dry ingredients have come together, add in the wet ingredients; blended cottage cheese, milk, egg, oil and vanilla. Mix together well until the batter is smooth and thick.
Once the batter is smooth and creamy, fold in the blueberries. Use a rubber scraper to gently fold in the berries making sure not to break them open.
Note: If you are using frozen blueberries, I recommend keeping them frozen when mixing them into the batter. Before adding to the batter, toss them together with a tablespoon of flour to coat. This will help them prevent bleeding into the batter, making the muffins blue.
What type of pan is best for making muffins?
I recommend using a simple non-stick muffin pan. I prefer to bake muffins in silicone baking cups (placed into the cups of the pan), as you need no extra spray or messy paper liners. Once baked, the muffins slide right out of the cups.
How do I make streusel topping for muffins?
This struesel topping is made with flour, butter, brown sugar and salt. To keep these muffins no-sugar, I substituted the brown sugar for a Truvia brown sugar substitute. I’ve also used Swerve brown sugar substitute.
Once mixed together and crumbly, sprinkle the top of each muffin with about a tablespoon of the struesel crumble before baking.
Ingredient Substitutions and Recommendations:
- Swap the berries – the blueberries can be interchanged with raspberries, strawberries or blackberries.
- Add some lemon – berries pair wonderfully with lemon! To add some extra lemon flavor, add in the juice and zest of one lemon, or swap the vanilla extract for lemon extract.
- Top with sliced almonds – instead of adding a streusel crumble, top the muffins with sliced or chopped almonds for more crunch.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
Once these muffins come out of the oven, they’re irresistable! Enjoy with Greek yogurt, eggs or a breakfast sandwich. These are also great for storing in your freezer and defrosting when you want a little treat.
Love a great muffin recipe? Check out some of our other favorites:
- Healthy Blueberry Muffins
- Carrot Cake Muffins
- Healthy Double Chocolate Muffins
- Chocolate Zucchini Muffins
- Healthy Cranberry Orange Muffins
- Healthy Peach Muffins
- Pumpkin Muffins with Streusel Topping
- Glazed Lemon Poppy Seed Muffins
- Pumpkin Apple Streusel Muffins
Frequently asked questions about making and storing muffins:
Typically store-bought, coffee shop and bakery muffins tend to be quite unhealthy. The sugar content is usually very high, and are often made with unhealthy ingredients. Your best option is to make a healthy muffin recipe at home, like these cottage cheese blueberry muffins.
Instead of using granulated sugar, try substituting a granular monk fruit sweetener, like Whole Earth or Lakanto. These are great for baking and will still sweeten the muffin without the addition of extra calories.
For best results, individually wrap muffins in Press-and-Seal Wrap, then store muffins in a freezer bag or container. Muffins will keep for up to 3 months frozen.
When ready to defrost and eat, unwrap the frozen muffin and place in microwave on defrost setting for 60-90 seconds, stopping to turn over at least once. Once no longer frozen, heat for another 20-30 seconds until warm. You can also defrost muffins at room temperature overnight.
Adding cottage cheese to a muffin recipe will help create a more moist muffin. Adding cottage cheese will also increase the protein content of the muffins, helping you stay fuller longer.
What can I serve with blueberry muffins?
These cottage cheese blueberry muffins are great served for breakfast with eggs, yogurt or your favorite breakfast meats. Here are some of our favorite options:
- Healthy Freezer Breakfast Sandwiches
- Starbucks Copycat Egg White Egg Bites
- Ham and Veggie Egg Muffins
- Sausage and Egg Scramble
- Spinach and Mushroom Frittata
- Cottage Cheese Egg Bake with Spinach and Tomatoes
- Bacon Jalapeno Scrambled Eggs by Kelsey Smith
- Healthy Egg Casserole with Veggies and Sweet Potatoes by Randa Nutrition
If you loved this muffin recipe, check out some of these other similar recipes:
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Easy Blueberry Cottage Cheese Muffins with Streusel Topping
Ingredients
- 2 cups all purpose flour
- ½ cup granular sweetener like Whole Earth or Lakanto Sugar Free Sweetener
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup cottage cheese blended
- ½ cup milk dairy or plant-based
- ¼ cup unflavored coconut oil or vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries or frozen
Streusel Topping:
- ½ cup all purpose flour
- 3 Tablespoons brown sugar substitute like Swerve or Truvia
- ¼ teaspoon salt
- 2 Tablespoons butter melted
Instructions
- Preheat oven to 375 degrees. Line a muffin or cupcake pan with silicone baking cups or paper liners. If using paper liners, lightly spray with non-stick baking spray. Set prepared pan aside.
- To a bowl, add the dry ingredients; flour, granular sweetener, baking powder and salt. Whisk together until combined.
- Add in the wet ingredient to the dry ingredients; blended cottage cheese, milk, oil, egg and vanilla. Whisk together until well combined. The mixture will be thick and smooth.
- Add in the blueberries and gently fold in with a rubber scraper, until just combined. Be gentle. (Note: if you are using frozen blueberries be sure to keep them frozen when adding to the batter. Before adding them to the batter, coat them with about 1 tablespoon of flour, then add to the batter. This will help prevent bleeding into the batter turning the muffins blue.)
- Using a small ladle, pour the batter into the prepared muffin cups, filling each cup almost full.
For the streusel topping:
- In a separate bowl, combine the 1/2 cup of flour, brown sugar substitute, salt and melted butter. Use a fork to combine. Mixture will be crumbly and resemble gravel.
- Spoon the streusel topping over each muffin – about 1 tablespoon per muffin.
- Bake the muffins at 375 for 20-22 minutes or until golden brown. To ensure muffins are done, text with a toothpick inserting into the center of a muffin. If the toothpick comes out clean and crumb-free the muffins are done baking.
- Let muffins cool before removing them from the pan. Serve and enjoy.
Notes
Nutrition
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