Can you add cottage cheese to muffin mix?

Yes, and it works beautifully. Adding cottage cheese to muffin mix is one of the easiest ways to boost moisture and texture without making the batter too heavy. In a cottage cheese blueberry muffin , it blends right in and creates a tender, creamy crumb with no strange aftertaste. Just be sure to stir it well into the wet ingredients so it incorporates evenly.

Does cottage cheese taste good with blueberries?

Absolutely. The mild, creamy flavor of cottage cheese pairs perfectly with the sweet and slightly tart bite of blueberries. In a cottage cheese blueberry muffin , the two balance each other out neither overwhelms the other. You get richness from the cheese and brightness from the berries in every bite.

What does cottage cheese do for baking?

Cottage cheese adds both moisture and protein to baked goods. It helps muffins stay soft longer and adds a gentle richness without relying on lots of butter or oil. In a cottage cheese blueberry muffin , it also helps hold the batter together and supports the structure, so your muffins rise tall and fluffy.

What's the secret to moist muffins?

The real secret to moist muffins is the right balance of fat, liquid, and gentle mixing. That’s why cottage cheese is such a great addition it’s packed with moisture and protein. When used in a cottage cheese blueberry muffin , it locks in softness while keeping the crumb light. Be careful not to overmix, and always measure your flour properly.

The Best Cottage Cheese Blueberry Muffin – Soft, Healthy, Delicious

Description

These cottage cheese blueberry muffins are soft, protein-rich, and naturally sweetened. Perfect for breakfast or snacks, they stay moist and tender thanks to creamy cottage cheese.

Ingredients

Scale

1 cup cottage cheese (small curd preferred)

1 ½ cups all-purpose flour

2 large eggs

⅓ cup honey or maple syrup

¼ cup melted butter or coconut oil

1 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup fresh or frozen blueberries (don’t thaw)

Zest of 1 lemon (optional)

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Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

2. In a large bowl, mix cottage cheese, eggs, melted butter, honey, and vanilla until smooth.

3. In a separate bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.

4. Add dry ingredients to the wet ingredients and stir gently to combine.

5. Fold in blueberries carefully to avoid crushing them.

6. Spoon batter into the muffin cups, filling each about ¾ full.

7. Bake for 18–22 minutes or until golden and a toothpick comes out clean.

8. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Notes

You can use frozen blueberries without thawing.

These muffins freeze well for up to 2 months.

Let muffins cool completely before storing to avoid sogginess.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 155
Sugar: 9g
Sodium: 180mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 6g
Cholesterol: 40mg