Go Back

Cottage Cheese Blueberry Muffins

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 muffins

Ingredients
  

  • Muffins:
  • 1 cup 220g full-fat or 2% cottage cheese
  • 2 large eggs room temperature
  • ½ cup 120ml neutral oil
  • ⅓ cup 80ml whole milk or oat milk
  • ¾ cup 150g granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 cups 250g all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups 215g fresh or frozen blueberries
  • 1 tablespoon all-purpose flour for tossing blueberries
  • Muffin Tops Optional:
  • 2 tablespoons coarse or granulated sugar
  • ½ teaspoon lemon zest

Instructions
 

  • Optional: Blend cottage cheese smooth in a blender for 30 seconds.
  • Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with liners.
  • Whisk cottage cheese, eggs, oil, milk, sugar, vanilla, and lemon zest together in a large bowl until smooth.
  • In a separate bowl, whisk flour, baking powder, baking soda, and salt.
  • Toss blueberries in 1 tablespoon flour until lightly coated.
  • Add dry ingredients to wet and fold with a spatula until just combined — stop the moment no dry flour is visible. Do not overmix.
  • Fold in blueberries gently in 2 to 3 folds.
  • Divide batter between the 12 cups, filling each to the very top. Sprinkle with lemon sugar topping if using.
  • Bake at 425°F for 5 minutes. Without opening the oven, reduce to 375°F (190°C) and bake for a further 15 to 17 minutes until golden-domed and a toothpick comes out clean.
  • Cool in the tin for 5 minutes then transfer to a wire rack.

Notes

  • Do not overmix the batter — fold only until no dry flour remains, then stop
  • Fill muffin cups to the top for tall, domed bakery-style muffins
  • The two-temperature bake method creates the signature dome — do not skip it
  • Toss blueberries in flour to prevent sinking
  • Use frozen blueberries straight from the freezer — never thaw before adding
  • Let batter rest 10 minutes before baking if time allows for taller, more tender muffins
  • Store in an airtight container at room temperature for up to 3 days
  • Freeze individually for up to 2 months — microwave 30 seconds from frozen
  • Greek yogurt can replace cottage cheese in the same quantity
  • Blend the cottage cheese smoothly for no visible trace in the finished muffin