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A close-up on one baked muffin cut in half showing the inside with a hand holding onto it.
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4.92 from 12 votes

Cottage cheese muffins with blueberries

By: Min Kwon | MJ and Hungryman
Cottage cheese muffins with blueberries are soft, protein-packed, and naturally sweetened. An easy make-ahead breakfast or snack kids and adults love.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
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Equipment

Ingredients 

Wet

  • 1 cup cottage cheese (225g)
  • 1/4 cup rolled oats (25g)
  • 2 large eggs
  • 1/4 cup milk
  • 4-5 dates, soaked
  • 2 teaspoons vanilla extract

Dry

  • 1 cup all purpose flour (120g)
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Stir in

  • 1 cup fresh blueberries (tossed with flour)

Instructions 

  • Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with silicone muffin cup liners or grease a nonstick muffin tin. I do not recommend paper liners as the muffins will stick.
  • Blend the wet ingredients: In a blender, add the cottage cheese, oats, milk, eggs, dates, and vanilla in that order. Blend until smooth and creamy.
  • Stir in the dry ingredients: Add the flour, baking powder, cinnamon, and salt and fold in gently, using a spoon or spatula, until just combined. Do not overmix!
  • Fold in blueberries: Gently fold in the blueberries.
  • Divide the batter evenly among the muffin cups.
  • Bake: Place the muffins in the preheated oven and bake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool and serve: Allow the muffins to cool for a few minutes in the tin, then transfer to a wire rack to cool completely.

Notes

  • Use Room Temperature Ingredients – This helps everything blend smoothly and evenly. If your milk or eggs are too cold, they may cause the cottage cheese to clump.
  • Soak the Dates Well – Softening the dates in warm water for 10 minutes makes them easier to blend, ensuring natural sweetness is evenly distributed.
  • Don't Blend the flour - I've tried blending the flour with the other ingredients, and the muffins ended up much denser and deflated significantly compared to when I gently folded it in. So, be sure to follow the instructions exactly!
  • Fold in the Blueberries Gently – After blending, stir in the blueberries by hand with a spatula to prevent them from breaking and turning the batter purple.
  • Adjust Sweetness if Needed – If you like a sweeter muffin, you can add a drizzle of maple syrup or honey to the wet ingredients before blending.

Nutrition

Calories: 121kcal | Carbohydrates: 20g | Protein: 5g | Fat: 2g | Sodium: 189mg | Potassium: 133mg | Fiber: 2g | Sugar: 7g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
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