Cottage Cheese Blender Muffins Recipe

Name: The Easiest 30-Minute Cottage Cheese Muffins You Can Make in a Blender
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Ingredients: 1 cup high protein cottage cheese; 3/4 cup high protein 1% milk; 1/4 cup butter; 1 large egg; 1 cup self rising flour; 1 cup oat flour; 1/2 cup sugar; Pinch salt; 2/3 cup semi sweet chocolate chips

Cook Time: 22 minutes

Ingredients

This recipe makes 12 servings. Ingredient amounts are for the original yield; cooking times and methods remain the same even if you adjust quantities.

1 cup cottage cheese
3/4 cup 2% high-protein milk
1/4 cup butter
1 large egg
1 cup self-rising flour
1 cup oat flour
1/2 cup sugar
1 pinch salt
2/3 cup semisweet chocolate chips

Directions

Preheat your oven to 350F (175C). Grease a 12-cup muffin tin or line it with paper liners.
Combine the cottage cheese, milk, butter, and egg in a high-speed blender. Blend until smooth.
Add the self-rising flour, oat flour, sugar, and salt. Blend in 20-second increments just until combined. Avoid overmixing to prevent dense muffins.
Gently fold in the chocolate chips by hand.
Spoon the batter evenly into the prepared muffin cups.
Bake for 22-24 minutes, or until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Cook's Notes: You can make your own oat flour by grinding oats in a high-speed blender. For a peanut butter twist, replace 1/4 cup self-rising flour with 1/4 cup peanut butter powder.

Nutrition Facts (per serving)

Calories: 213
Total Fat: 9g (11%)
Saturated Fat: 5g (24%)
Cholesterol: 29mg (10%)
Sodium: 245mg (11%)
Total Carbohydrate: 29g (11%)
Dietary Fiber: 1g (5%)
Sugars: 15g
Protein: 6g (12%)
Vitamin C: 0mg (0%)
Calcium: 74mg (6%)
Iron: 1mg (7%)
Potassium: 122mg (3%)

*Percent Daily Values are based on a 2,000-calorie diet. Values may vary depending on your dietary needs.

Cottage Cheese Blender Muffins Recipe

The Story Behind Cottage Cheese Blender Muffins

Cottage cheese muffins have a surprisingly long culinary history that combines practicality with nutrition. Cottage cheese itself dates back centuries, with origins traced to European peasant communities who needed a way to preserve milk in a soft, curdled form. The idea of incorporating it into baked goods likely emerged in the 19th century, when home bakers sought protein-rich alternatives to traditional cakes and breads. The modern blender version of these muffins simplifies preparation and reflects the mid-20th century surge in kitchen appliance use, making high-protein baking accessible to everyone.

Regional Variations

While cottage cheese muffins are popular in American households, variations exist across Europe and North America. In Eastern Europe, they often include raisins, poppy seeds, or a touch of sour cream for added richness. In the United States, oat flour and chocolate chips are common adaptations, reflecting a preference for heartier textures and sweet flavors. Scandinavian versions sometimes incorporate cardamom or lingonberries, highlighting regional spice and berry traditions.

Differences from Similar Baked Goods

These muffins stand apart from traditional quick breads or standard chocolate chip muffins due to the use of cottage cheese and a combination of self-rising and oat flours. The cottage cheese adds moisture and a subtle tang while boosting protein content, creating a soft yet dense crumb that differs from the airy texture of regular muffins. Oat flour contributes a nutty flavor and a slightly chewy consistency, distinguishing them further from standard wheat-based baked goods.

Common Serving Occasions

Cottage cheese blender muffins are versatile and enjoyed in various settings. They are often served as a breakfast item, paired with coffee or tea, or as a mid-morning snack. Due to their protein content, they are popular among health-conscious individuals and athletes. Cafs and brunch spots sometimes feature them as part of a light menu, often alongside fresh fruit, yogurt, or nut butter spreads. They are also suitable for picnics and lunchboxes, maintaining freshness and flavor for several hours.

Interesting Facts

Blending the ingredients creates a smoother batter, which prevents overmixing and keeps the muffins tender.
Oat flour can be made at home simply by grinding rolled oats in a blender, making the recipe accessible and economical.
The combination of cottage cheese and chocolate chips offers a balance of protein and sweetness, making them a satisfying treat that doesnt rely on excessive sugar.
These muffins have inspired numerous adaptations, including adding peanut butter, blueberries, or citrus zest, demonstrating their versatility in modern baking.
The original blender method can reduce preparation time by nearly half compared to traditional hand-mixed muffin recipes.

FAQ about Cottage Cheese Blender Muffins Recipe

Once the muffins are completely cooled, store them in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week. You can also freeze them for up to 2 months. Just make sure to wrap them individually in plastic wrap or place them in a freezer-safe bag.

Yes, you can make some substitutions. For example, if you don't have oat flour, you can grind oats yourself in a blender to make oat flour. If you want a peanut butter flavor, replace 1/4 cup of the self-rising flour with 1/4 cup of peanut butter powder. You can also use other types of milk, such as almond milk, but be aware that the texture might slightly change.

You can substitute regular all-purpose flour for the self-rising flour, but you will need to add 1 1/2 teaspoons of baking powder and a pinch of salt to achieve the same rise. Be sure to mix the dry ingredients properly before adding them to the wet ingredients.

If you don’t have a high-speed blender like a Vitamix, you can use a regular blender or even a food processor. Just make sure to blend the ingredients in smaller batches if needed. The key is to blend until smooth, without overmixing to avoid a dense muffin texture.

Yes, you can replace the sugar with a natural sweetener like honey, maple syrup, or a sugar substitute. Keep in mind that liquid sweeteners may change the batter's consistency, so you might need to adjust the dry ingredients slightly.

To check if the muffins are done, lightly press the tops. If they spring back, they’re ready. You can also insert a toothpick into the center of a muffin—if it comes out clean, the muffins are baked through. The baking time is usually between 22 to 24 minutes.

Yes, you can skip the chocolate chips if you prefer. You could substitute with dried fruit, nuts, or even shredded coconut for added flavor and texture.

It's best to bake the muffins immediately after mixing the batter to prevent the rise from being affected by resting. However, you can prepare the batter in advance and refrigerate it for up to 2 hours before baking.

To make the muffins gluten-free, you can use a gluten-free self-rising flour blend and gluten-free oat flour. Just ensure that all ingredients are certified gluten-free to avoid cross-contamination.