Blueberry Cottage Cheese Muffins

Blueberry Cottage Cheese Muffins check every box for easy meal prep. They are quick to make, packed with nutrition, and freeze beautifully for busy days ahead. Whether you are baking for lunch boxes, or just enjoy having a tasty grab-and-go option on hand, these are sure to become a favourite!

Having quick and easy baked treats ready to go is another reason why you’ll love being part of the Freezer Meals 101 Club! Not only do we share our favorite freezer recipes for breakfast, lunch, and dinner, you can also join us for our monthly LIVE cooking class. During these sessions, we prepare freezer meals together and answer your questions every step of the way.

Blueberry Cottage Cheese Muffins

Ingredients:

• 1 cup cottage cheese
• 3/4 cup sugar
• 1/4 cup vegetable oil
• 2 tsp. lemon juice
• 2 egg
• 1 1/2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 2 Tbsp. orange or lemon zest
• 1 cup fresh blueberries

Assembly Instructions:

1. Mix cottage cheese in blender or with an immersion blender.
2. Stir in sugar, vegetable oil, lemon juice, and eggs.
3. Add the flour, baking powder, baking soda, and cinnamon and stir.
4. Stir in the citrus zest and fold in the blueberries gently.
5. Bake in greased muffin tin at 350° for 18-20 minutes. Cool completely before transferring to a large resealable freezer bag. Seal and freeze.

Serving instructions:

• Serve at room temperature.

Why Cottage Cheese?

Great question! When blended until smooth, cottage cheese creates muffins that are moist, tender and satisfying. It also adds a boost of protein – something many of us are trying to add more of in our diet. They are perfect for anyone looking for a muffin that feels like a treat, but has additional nutrients such as calcium and B12. Not a fan of cottage cheese? Don’t worry – there is no cottage cheese flavour or texture in these muffins.

Berry Tips and Tricks:

There are a few tricks to getting the blueberries to disperse evenly in your batter. Some bakers suggest rolling the blueberries in flour before folding them into the batter, while others suggest placing 1/2 batter in the muffin tin, sprinkling in the blueberries, then topping with the rest of the batter. The main thing is to gently mix the wet and dry ingredients, and then fold in the blueberries. This will help keep the muffins fluffy and tender, and the blueberries from breaking apart. Personally, I haven’t been too worried about the technique and they always turn out delicious. Whichever method you use, I’m sure there won’t be any complaints!

How to Serve Blueberry Cottage Cheese Muffins:

If you are using paper liners for your muffins, always cool the muffins completely before serving. Allowing them to cool will help prevent the liners from sticking.

Once they have cooled, you can pop them into the microwave oven for 20 seconds, then serve them with butter or your favourite spread.

Don’t have blueberries on hand? This mix also works really well with raspberries or chocolate chips.

How to Store Blueberry Cottage Cheese Muffins:

Once cooled, they can be stored in an airtight container for up to 5 days in the refrigerator, or up to 2 months in the freezer. To serve, thaw muffins for 1-2 hours.

Handy tip: To freeze, place cooled muffins single layer on a baking sheet and freeze until solid, then transfer to freezer bags. This will keep them from sticking together or getting squished before they are frozen.

For more recipes like this one, check out Cherry Muffins with Crunchy Topping, and Sharla’s Grandma’s Pumpkin Muffins, and the super tasty Rhubarb Muffins.

Print

Blueberry Cottage Cheese Muffins

Prep Time

15 mins

Cook Time

20 mins

 

Course: Breakfast, Snack

Servings: 12

Calories: 181 kcal

Ingredients

Ingredients

• 1 cup cottage cheese
• 3/4 cup sugar
• 1/4 cup vegetable oil
• 2 tsp. lemon juice
• 2 egg
• 1 1/2 cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 2 Tbsp. orange or lemon zest
• 1 cup fresh blueberries

Instructions

Instructions

Assembly instructions:

1. Mix cottage cheese in blender or with an immersion blender. Stir in sugar, vegetable oil, lemon juice, and eggs. Add the flour, baking powder, baking soda, and cinnamon and stir. Stir in the citrus zest and fold in the blueberries gently.

2. Bake in greased muffin tin at 350° for 18-20 minutes. Cool completely before transferring to a large resealable freezer bag. Seal and freeze.

Serving instructions:

1. Serve at room temperature.