Small batch blueberry cottage cheese muffins (one bowl)

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)
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4.54 from 15 votes

Small batch blueberry cottage cheese muffins (one bowl)

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!
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 6
Author: Eva Bakes

Ingredients

  • 1/4 cup lowfat cottage cheese
  • 1 egg
  • 3/4 cup all-purpose flour
  • ½ teaspoon salt
  • 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)

Instructions

  • 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.

Notes

Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Source: Barely adapted from Food.com

40 Comments

  1. January 14, 2020 / 12:48 pm

    3 stars
    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.

    • Rachel
      June 25, 2023 / 1:07 pm

      This is such a weird comment and why review it with low starts if you hadn’t even made it yet? So bizarre.

    • February 12, 2024 / 2:26 pm

      5 stars
      I do this all the time!!! My husband is a meat and potatoes man who needs to eat more veggies so everything I make has hidden veggies. He even eats jackfruit sausages for breakfast and has no idea !! My homemade tomato soup is one large seeded and skinned tomato with mostly puréed carrots, onions, garlic, zucchini, mushrooms and their broth —- everything my husband says he does not like but has no idea he is eating. It’s better not to let them know !!

  2. Kathy
    April 29, 2023 / 11:47 am

    5 stars
    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.

    • evabakes
      Author
      May 1, 2023 / 10:32 am

      You made my day, Kathy! So happy that you enjoyed these muffins!

  3. Allison
    May 21, 2023 / 8:18 am

    5 stars
    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!

    • evabakes
      Author
      May 21, 2023 / 4:24 pm

      Thanks for sharing your adjustments, Allison! I’m happy you all enjoyed them (and I am jealous that you have access to wild blueberries!).

  4. Janet
    June 1, 2023 / 9:50 am

    Could you use almond flour for the regular flour ?

    • evabakes
      Author
      June 1, 2023 / 7:12 pm

      I have not tried it so cannot tell you if it will work or not. Please let me know if you try.

  5. Melanie
    July 1, 2023 / 4:54 pm

    5 stars
    Just made these with raspberries and they were delish! Thanks for this recipe.

    • evabakes
      Author
      July 1, 2023 / 8:16 pm

      You just made my day, Melanie! Glad you enjoyed these!

  6. Dawn
    July 2, 2023 / 8:18 am

    5 stars
    Super yummy. I added some vanilla and cinnamon. Also used sugar substitute (monk fruit sugar).

    • evabakes
      Author
      July 3, 2023 / 9:28 am

      Great to know that monk fruit sugar is a good alternative!

  7. Sandy
    July 6, 2023 / 10:21 am

    5 stars
    These were delicious, I did omit the salt as you suggested. I had a handful of blueberries and a small amount of cottage cheese left in the fridge and this recipe took care of both. And I love the one bowl concept! Thank you for sharing the recipe, it’s a keeper!!

    • evabakes
      Author
      July 6, 2023 / 9:54 pm

      Glad you enjoyed this, Sandy!

  8. Gayle
    July 15, 2023 / 9:15 am

    3 stars
    Made these this morning. Texture is good but not sweet, even though I added a little extra sugar.
    Your instructions did not state, but should I have sprayed my muffin pan liners before filling? My pans are very old so I always line them. I let them cool completely and they still stuck to the paper?

    • evabakes
      Author
      July 15, 2023 / 4:04 pm

      Hi Gayle – the extra sugar could have caramelized your batter a bit and made them stick to the paper. I use a silicone muffin pan and don’t line or spray it. I haven’t used liners in years so can’t accurately speak to that.

  9. Janis McKinney
    July 31, 2023 / 10:29 am

    Do you know the calorie count per muffin as well as protein and carbs?

    • evabakes
      Author
      July 31, 2023 / 2:00 pm

      Hi Janis – unfortunately, I don’t.

  10. Ann
    August 24, 2023 / 5:27 pm

    5 stars
    Thanks! I’m an empty nester so nice to make just 6! I also switched to maple syrup and raspberries! But my husband needs gluten free so I used a gluten free flour blend!

    • Jessica
      October 6, 2023 / 5:27 am

      HonAnn! Did you have to change anything to account for the GF flour?

  11. Ashley
    September 10, 2023 / 8:37 am

    5 stars
    Our family loves to make these! We use ap gluten free flour and add some vanilla because GF flour tends to have a hint of bitter and they turn out great!!!

    • evabakes
      Author
      September 10, 2023 / 11:00 am

      Oooh – love the addition of vanilla! I’m so happy your family enjoys these, Ashley!

    • Brienne Poulton
      October 11, 2023 / 2:14 pm

      Hello! What kind of gluten free flour did you use?

  12. February 2, 2024 / 10:16 pm

    This looks so good! What a great combination of flavors!

  13. Brenda Beach
    February 8, 2024 / 1:33 pm

    Has anyone tried these in a mini muffin pan?

  14. H
    February 9, 2024 / 6:01 pm

    3 stars
    So how much salt do I add?

    • evabakes
      Author
      February 12, 2024 / 11:15 am

      It should be half a teaspoon. I’ll update the recipe card!

  15. February 12, 2024 / 2:32 pm

    5 stars
    This recipe is just perfect!!
    We all loved the muffins !
    These will become a regular addition in our kitchen!!
    Thank you for this great recipe.

    • evabakes
      Author
      February 12, 2024 / 3:21 pm

      So glad you enjoyed these muffins, Andrea. Thanks so much for letting me know how they turned out!

  16. Monica
    February 18, 2024 / 12:10 pm

    Hi, need carb and sugar count please? My daughter has type 1 diabetes

    • evabakes
      Author
      February 21, 2024 / 5:46 pm

      Hi Monica – I used a recipe analyzer online, and according to the chart (it might be off, so take it with a grain of salt), there are 46.7g carbs and 35.9g sugar per serving. This is based on 6 muffins (with 1 muffin per serving). I assumed you are using 1% milk.

      • Andrea
        May 1, 2024 / 8:04 am

        5 stars
        Awesome recipe!!!
        These muffins are perfect! I added a half of a squeezed lemon to the batter and replaced the sugar with honey because I had no sugar on hand.. they really are delish!!
        I even drizzled some lemon butter cream icing over them.
        I’ve made them weekly for couple months now .. Even made them with fresh strawberries when I had no blueberries!!

        • evabakes
          Author
          May 1, 2024 / 8:44 am

          Yay – good to know that honey is a good substitute and that you can replace the blueberries with strawberries. I’m so happy you enjoyed them, Andrea! (and double yay for butter cream icing…!!)

  17. Kate
    March 4, 2024 / 12:45 pm

    5 stars
    I am on Weight Watchers so made this with almond milk and monkfruit in place of the sugar…….I loved these!

    • evabakes
      Author
      March 4, 2024 / 4:33 pm

      Thank you for sharing your substitutions, Kate! I’m so happy you enjoyed these!

  18. Randi
    March 18, 2024 / 1:03 pm

    Do you happen to know the macros or at least protein content in these?

    • evabakes
      Author
      March 18, 2024 / 5:35 pm

      I’m sorry, but I don’t

  19. Mrs B
    March 22, 2024 / 1:02 pm

    4 stars
    These were surprisingly good. My adjustments:
    No salt
    Add 1 tsp vanilla
    Used only 1/3 cup frozen blueberries
    Sub 2TBSP Splenda syrup for the sugar

    Hubs said they taste like pancakes. 🙂 I’ll take that as a win.

    • evabakes
      Author
      March 25, 2024 / 2:36 pm

      Anytime a dessert tastes like pancakes is a winner in my book too, Mrs B! 😊

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