These Cottage Cheese Muffins made with blueberries, raspberries and blackberries are going to be your new favorite muffin recipe. Packed with whole grains, fiber and a protein boost.
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This recipe is sponsored by California Giant Berry Farms. As always, all opinions are my own. Thank you for continuing to support my work and help Fit Mitten Kitchen bring new recipes to life!
Cottage cheese is very much still trending and I, for one, am here for it. I often get requests on how to increase the protein content in muffins or other simple recipes (like these Cottage Cheese Waffles!), and cottage cheese is a great way to do that.
But if you’re not a fan of cottage cheese, don’t worry – you can’t taste it in these muffins because we’re blending it smooth before adding it to the batter.
I took my reader favorite Oatmeal Blueberry Muffins as the starting base for this recipe, made some modifications to account for the cottage cheese, and landed on these soft, protein-packed delicious cottage cheese muffins, with mixed berries. My five year old could not get enough of them!
Recipe Highlights
- Packed with whole grains, thanks to whole wheat flour and quick oats.
- About 6 grams of protein in each muffin.
- Easily customizable with your favorite mix-ins.
- Perfect on-the-go snack or lunch box item.
Ingredient Notes
- Whole Wheat Flour – I opted for whole wheat flour in this recipe to increase fiber and protein, compared to all-purpose flour. If you only have all-purpose flour on hand, you will likely need to add an additional 2 tablespoons flour.
- Quick Cooking Oats – Using quick oats also adds a little more fiber and protein, and creates a delicious texture in these muffins.
- Cottage Cheese – You can use either 4% milkfat or 1% lowfat cottage cheese. You have to blend the cottage cheese (with some of the wet ingredients) before mixing with the dry ingredients.
- Eggs – Using two large eggs will help with the structure and lift of these muffins. I have not tested them without eggs.
- Honey – I like to use honey in this recipe but pure maple syrup works too. You will get more browning when using honey.
- Mixed berries – I opted for 1/2 cup blueberries, 1/4 cup raspberries and a 1/4 cup blackberries. I used fresh berries for this recipe but I also made them with frozen berries as well. If you want to make them into just blueberry cottage cheese muffins, just use 1 cup of blueberries.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Select Fresh Berries at the Store
When grabbing fresh berries from the store, here’s what to look out for:
Blueberries should be a dark blue, with smooth skin.
Blackberries and raspberries should be even in color, and firm and dry.
Always check the packaging for extra moisture and smushed berries.
QUICK TIP: Check out my post on How to Store Berries, The Right Way.
Step-by-Step Instructions
Here’s a breakdown of the recipe, with instructions and photos to help you along.
1
Combine Dry Ingredients
In a medium bowl, combine flour, quick oats, baking powder, baking soda and salt; set aside.
2
Blend Cottage Cheese
In a small blender or food processor add cottage cheese, honey, oil and vanilla; blend until smooth. Transfer to a large mixing bowl and whisk in eggs.
3
Toss Berries and Combine
Gently toss the berries into the bowl of dry ingredients then add into the large bowl of wet ingredients, gently folding in until just combined.
4
Distribute Batter
Evenly distribute batter into muffin pan (I like to use a cookie scoop), filling about ¾ way full if using all 12 cavities, or you can do 9 muffins for slightly taller muffin tops.
5
Bake Muffins
Bake for 5 minutes at 425ºF, then drop oven temperature to 350ºF and continue baking for another 8-10 minutes, OR until inserted toothpick comes out clean. Muffins will brown more if using honey. Bake for 9-12 minutes if only baking 9 muffins.
Serving Suggestions
- Grab and go breakfast. These muffins are great paired along with my Blueberry Banana Smoothie!
- Add them to your kid’s lunchbox. They make a great lunchbox snack served with a cheese stick, nuts, crackers, and fresh berries.
- Make them for a family brunch and set the table with my Kale and Feta Egg Bake.
- Great for meal prep! Double the recipe and make two batches so you can freeze one for later in the month.
Storing Instructions
Fridge: Muffins will keep best in the fridge, 3-4 days. Leave at room temperature for 10 minutes to soften, or pop in the microwave for 10 seconds.
Freeze: You can also store cottage cheese muffins in the freezer, label and enjoy within 3 months.
Thaw: Let the muffins thaw in the refrigerator and then take them out for a quick zap in the microwave before enjoying.
Muffin Recipe Tips
- Don’t over-mix batter.
- Bake muffins at 425ºF for the first five minutes (then drop oven temperature), to give the muffins a higher rise.
- Use a cookie scoop for easily dispensing the muffin batter.
Recipe FAQs
Do I have to blend the cottage cheese in this muffin recipe?
Yes, blending the cottage cheese will ensure the muffins bake properly and the texture is right.
What type of cottage cheese is best?
I prefer 4% or low-fat small curd cottage cheese for this recipe.
Do I have to use oats in this recipe?
This recipe has only been tested with oats, so it’s best to stick with the recipe as written. Please use quick cooking oats (not rolled).
Can I use something other than berries for the mix-ins?
Yes – mini chocolate chips, or even chopped peaches or cherries could work.
If you make these Cottage Cheese Muffins, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too.
Cottage Cheese Muffins
Ingredients
- 1 cup whole wheat flour
- ¾ cup quick oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup small curd cottage cheese, 4% milkfat or low fat
- ⅓ cup pure maple syrup
- 3 tablespoons avocado oil
- 2 large eggs
- ½ tablespoon vanilla extract
- ½ cup fresh blueberries
- ½ cup fresh raspberries
- ½ cup fresh blackberries
Instructions
- Preheat oven to 425ºF and line 12-cup muffin tin with paper liners.
- Mix dry ingredients: In a medium bowl, combine flour, quick oats, baking powder, baking soda and salt; set aside.
- Blend cottage cheese: In a small blender or food processor add cottage cheese, honey, oil and vanilla; blend until smooth. Transfer to a large mixing bowl and whisk in eggs.
- Gently toss the berries into the bowl of dry ingredients then add into the large bowl of wet ingredients, gently folding in until just combined.
- Evenly distribute batter into muffin pan (I like to use a cookie scoop), filling about ¾ way full if using all 12 cavities, or you can do 9 muffins for slightly taller muffin tops.
- Bake for 5 minutes at 425ºF, then drop oven temperature to 350ºF and continue baking for another 8-10 minutes, OR until inserted toothpick comes out clean. Muffins will brown more if using honey.
- Cool: Allow muffins to cool in pan for 5 minutes before transferring to a wire rack.
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