These blueberry muffins contain a secret ingredient – they are packed with cottage cheese and a punch of extra protein! Best of all, this recipe is made in one bowl and only makes 6 muffins!
Anybody else a muffin fiend like I am? While I love baking them, it gets old having a dozen of the same flavor hanging around the house all day (unless we are making these eggless chocolate zucchini muffins – in that case, we never have enough).
We have some leftover cottage cheese from making lasagna and I wanted to see if I could find a creative way to use them up. I found these blueberry cottage cheese muffins and was all over them. Even better, they were made in one bowl and only made 6. Perfect. Each of my family members could have 2 and then we’d be done. In case they didn’t turn out well, then there wasn’t much food to waste.
My husband got scared when I said that there was a secret ingredient in them. He got hesitant and backed away from them. I told him that they were just regular blueberry muffins with all the regular ingredients. He made a face at me. He finally tried one and wasn’t too thrilled, but I thought they were fine.
The muffins were a bit on the salty side, so I recommend eliminating the salt altogether (I’ve reflected the changes in the recipe below). Other than the saltiness, the flavors and texture were spot on and held up to my blueberry muffin standards.
Small batch blueberry cottage cheese muffins (one bowl)
- 1/4 cup lowfat cottage cheese
- 1 egg
- 3/4 cup all-purpose flour
- 1 and 1/4 teaspoons baking powder
- 2 Tablespoons granulated sugar
- 1/3 cup milk of choice
- 1 cup blueberries fresh or frozen (if frozen, do not thaw)
- Preheat your oven to 400 degrees F. Generously grease a standard muffin pan and set aside.
- In a large bowl, mix together the cottage cheese and egg until well combined. Add in the flour, salt, baking powder and sugar. Fold together until a few dry streaks remain. Add in the milk and mix until just combined. Gently stir in the blueberries.
- Evenly distribute the batter into your prepared muffin pan, filling each well at least 3/4 full.
- Bake in your preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool before serving.
Hi Eva, I’ll be trying your recipe today but I’ll be using ricotta cheese left over from making lasagna. As a mother of five and married for
almost 27 yrs I’d like to suggest to NOT pre worn your audience when your trying something new. Serve it as you normally would, then later on after you and everyone is finished with the meal or the item (cupcake, muffins, cookies etc.) ask them if they liked the new recipe. Depending on what you’ve done (and if you want them to know at that point) you can share what you’ve done. Remember, ask normal. You want your husband, family friends to give you an honest opinion and not have pre conceived notions of what they might be venturing into.
My biggest success is making Bisquick’s recipe for Hamburger Pie. I changed it to Cheeseburger Pie. Over a few years each time I made it I’d change out the ground beef to 1/2 ground chicken or turkey then onto a foux beef (tofu) mixture. I purchased in the refrigerator section where they sell tofu and its various products.
I always add sliced American cheese, pickles, ketsup, and mustard. I add an extra egg, and grated parmigiana cheese to the Bisquick mixture it’s self.
Only my newly converted vegetarian daughter is aware that I’ve adjusted the recipe. When my grown children come home to visit, this is one of those comfort foods they request, I just chuckle inside. Someday they’ll find out, maybe when they want the recipe. Until then, it’s my little secret.
I loved these. Big fan of blueberries and never baked anything with cottage cheese. It’s always ricotta. This is a much healthier option. Making my 2nd batch today.
You made my day, Kathy! So happy that you enjoyed these muffins!
These are great, I did make a few adjustments. I did 2 Tbs of maple syrup in place of sugar (I made these for my toddler) and I did 1/2 cup unbleached all purpose flour and 1/4 cup whole wheat. I also used frozen wild blueberries (which are much smaller) and I cut those down to 2/3 cup but I found there were still way too many (made the muffins dense and soggy in the middle) so next time I make them I’ll probably only do 1/3 cup of them. I also added some vanilla. These are a great recipe for a small batch snack and my toddler loved them so I’ll be making these again. Thanks for the recipe!
Thanks for sharing your adjustments, Allison! I’m happy you all enjoyed them (and I am jealous that you have access to wild blueberries!).
Could you use almond flour for the regular flour ?
I have not tried it so cannot tell you if it will work or not. Please let me know if you try.