Cottage Cheese Blueberry Muffins

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Cottage cheese?!  I know, sounds disgusting, but don’t knock it ’til you try it.

I was wary, too. However, when I looked in the fridge and we had an almost-full container of cottage cheese, I had to use it.

I just can’t waste food.  Did you know that American’s waste almost 40% of food produced for consumption?? And that was in 2011.

That’s just sad.  I use slimy spinach in my green monsters, black bananas in banana bread, and almost moldy bread for bread pudding.

Here are some more tricks for using “bad food”:

  • Freeze sour milk. I know that sounds sick, but you can use sour milk for baking. (Hello, buttermilk.)
  • Save vegetable scraps for stock. 
  • Save fruit scraps for a nice smelling house. Just boil them in water and your house will smell great in minutes.
  • Put oil and vinegar in an almost empty Mayo container to make salad dressing.
  • Make “Overnight Oats in a Peanut Butter Jar” with almost empty peanut butter jars.
  • Keep bacon grease for cooking.  
  • If you don’t like the heels of bread, throw them in the food processor and use them as bread crumbs.
We waste so much because we can. Plain and simple.  Put yourself in someone’s shoes who doesn’t have the luxuries we do, and maybe you’ll think twice before you throw something out.
What do you do with “bad foods”?


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Cottage Cheese Blueberry Muffins


  • 1/2 cup butter, softened or coconut oil
  • 1 cup sugar
  • 1 cup creamed cottage cheese
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 1/2 cups blueberries


  1. Preheat oven to 350 degrees.
  2. In a food processor, cream the cottage cheese until smooth.
  3. In a mixer cream butter, sugar and cottage cheese until fluffy. Add eggs one at a time. Mix in vanilla.
  4. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended.
  5. Add milk and only stir just to blend — do not over mix.
  6. Carefully fold in blueberries. Batter mixture will be thick.
  7. Grease and flour a muffin tin (or use muffin tin holders).
  8. Bake for 18-20 minutes or until the tops are slightly browned and an inserted toothpick comes out clean.

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4 thoughts on “Cottage Cheese Blueberry Muffins

  1. Currently addicted to blueberries and cottage cheese with fruit loaf or crumpets (I’m British!) for breakfast. Will be making these muffins this weekend! Awesome


  2. I’ve just made these with some almost-past-its-use-by-date cottage cheese that I found in the fridge. They’re not out of the oven yet but I just wanted to say that I think it’s the most delicious raw mixture I’ve ever tasted! Can’t wait to try the finished product!


  3. I just made these muffins & they are AMAZINGLY DELICIOUS!!!! I used coconut oil instead of butter, and baked them for 18 min @ 350 degrees. The 35 min mentioned in the recipe would have BURNED them! Maybe you will want to change this in the recipe? I also used the tiny blueberries (organic) as those are the only kind Costco had that day.


    1. Hi Janice! I’m so glad to hear that. I’m really glad you liked them! I’m glad you pointed that out, I’ll change the recipe!


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