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Home » Blueberry Cheesecake Muffins with Oatmeal Streusel

Blueberry Cheesecake Muffins with Oatmeal Streusel

By Kristina LaRue, RDN 25 Comments

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These Blueberry Cheesecake Muffins with Oatmeal Streusel Topping are protein-packed cottage cheese and made with fresh blueberries for a better-for-you gluten free blueberry muffin!

These Blueberry Cheesecake Muffins with Oatmeal Streusel Topping are protein-packed with cottage cheese and made with fresh blueberries for a better-for-you gluten free blueberry muffin!

I had planned on sharing this recipe for Blueberry Cheesecake Muffins with you earlier in the week, but the week honestly got a way from me. I’ve felt a little run down and tired in the mornings. Needless to say, I’m looking forward to a super relaxing weekend that will undoubtedly include these muffins that taste like legit blueberry cheesecake!

Along with indulging in these muffins this weekend, I plan to do a little yard work, go to the Farmer’s Market, and start our baby registry!! AHH!

After looking online, I’m slightly overwhelmed at all of the baby options. I just have to go to the store to figure it all out — I really want to be minimalist and only get the essentials because I don’t do clutter. I can’t believe we only have 17 week left.

We finally have our nursery ideas together and I’ve picked out the bedding and also brought our crib home last weekend. Planning on setting that up this weekend too. Definitely a lot on the agenda for this weekend! I haven’t really started collecting much decor for the room just yet, but I can’t wait to share some pics of the nursery as we get things together.

Okay. Rant session has ended. Now onto these muffins because you’re gonna want in on this goodness!

These Blueberry Cheesecake Muffins with Oatmeal Streusel Topping are protein-packed cottage cheese and made with fresh blueberries for a better-for-you gluten free blueberry muffin!

 

What’s the best way to store the muffins?

I store my muffins in an airtight container in fridge because I’ve found that they tend to keep better and longer this way. Plus warming them in the microwave right before serving makes the house smell of blueberry cheesecake – absolutely MAGICAL!

Can you use frozen blueberries in place of fresh?

Most definitely! If you’re making these blueberry cheesecake muffins when fresh blueberries are out of season (October – March), frozen blueberries will be delicious too! It makes absolutely no difference in the flavor or texture of the muffins so feel free to use frozen blueberries any time.

Can I use any type of flour?

I’d recommend using any all purpose flour. I made them with gluten free flour but any all purpose will do! Bob’s Red Mill Gluten Free Baking Flour always makes for great baked good! We also use King Arthur’s flour for several of the bakery recipes on the blog.

 

These Blueberry Cheesecake Muffins with Oatmeal Streusel Topping are protein-packed cottage cheese and made with fresh blueberries for a better-for-you gluten free blueberry muffin!

You’re going to want to make these muffins because honestly, who doesn’t love blueberry cheesecake?! Especially in the form of a warm, moist muffin. These can be made any time of the year which is another reason why I love them so much! Enjoy them during the summer time with a nice cold glass of milk or the chilly months with a warm cup of tea or coffee.

These babies are also made with cottage cheese! I know it sounds strange, but it totally works and makes them power packed with protein.

Are there any cottage cheese lovers out there?

I personally LOVE cottage cheese. It makes for the perfect snack, breakfast, or creamy addition to bakery items for that perfect boost of protein! It’s also loaded with good-for-you nutrients including vitamin A, zinc and phosphorus. If you’re a cottage cheese fan like me, be sure to check out my recipe for High Protein Breakfast: Turmeric Oats with Cottage Cheese.

These Blueberry Cheesecake Muffins with Oatmeal Streusel Topping are protein-packed cottage cheese and made with fresh blueberries for a better-for-you gluten free blueberry muffin!

 

Oh and the oatmeal streusel is absolutely out of this world delicious! This crumply oatmeal topping is one that isn’t overloaded in sugar. Hello healthy gluten free blueberry muffins… get in my belly!

Don’t get me wrong, I’m a sucker for the traditional sugary streusel topping with all of the buttery and sugary goodness. With only 2 tablespoons of brown sugar in the decadent oatmeal streusel topping, these muffins aren’t too overwhelming when it comes to the sweetness factor. It’s just the right amount of sugar for the slight sweet tooth I have 🙂

I totally made two batches of this Blueberry Cheesecake Muffin recipe this week and after a few tweaks I finally have them just the way I want them. Lots of blueberries and streusel topping to go around! I’m confident you’ll fall in love with these muffins!

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These Blueberry Cheesecake Muffins with Streusel Topping are so moist. Made with protein-packed cottage cheese and fresh blueberries making them a better-for-you breakfast muffin.

Blueberry Cheesecake Muffins with Streusel Topping


★★★★★

5 from 3 reviews

  • Author: Kristina LaRue
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 12 muffins 1x
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Description

These Blueberry Cheesecake Muffins with Oatmeal Streusel Topping are so moist. Made with cottage cheese and fresh blueberries making them a better for you muffin option.


Scale

Ingredients

  • 3/4 cup 2% cottage cheese
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1 1/2 cups gluten free all purpose flour
  • 1 1/2 cups fresh blueberries
  • Streusel Topping
  • 2 tablespoons cold butter, diced
  • 1/4 cup gluten free all purpose flour
  • 1/4 cup oats
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon

Instructions

  1. Preheat oven to 375 degrees F. Add muffin liners to 12 count muffin sheet.
  2. Blend cottage cheese and sugar in a blender.
  3. Add eggs, vanilla extract, and baking soda and blend until smooth.
  4. Add flour to cottage cheese mixture and mix just until incorporated.
  5. Fold in blueberries.
  6. In small bowl, combine ingredients for streusel topping to form a crumbly mixture.
  7. Pour batter evenly into muffin cups and top with streusel topping.
  8. Bake for 25 minutes until toothpick inserted in center of the muffin is clean.
  9. Allow to cool completely.

  • Category: Baking
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin (1/12 recipe)
  • Calories: 194
  • Sugar: 17g
  • Sodium: 248mg
  • Fat: 4g
  • Saturated Fat: 2g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 53mg

Keywords: blueberry cheesecake muffins

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These Blueberry Cheesecake Muffins with Oatmeal Streusel Topping are protein-packed cottage cheese and made with fresh blueberries for a better-for-you gluten free blueberry muffin!


MORE MUFFINS PLEASE?!!

Almond Butter Banana Bread Muffins

Pumpkin Chocolate Chip Muffins

Almond Butter Banana Oat Muffins

Dark Chocolate Cherry Walnut Muffins

Lemon Berry Muffins

Healthy Pumpkin Muffins

Kristina LaRue, RDN

Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.

Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!

If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!

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Filed Under: bakery, breakfast, muffins, sweets Tagged With: blueberries, cottage cheese, gluten free

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Comments

  1. Courtney says

    January 1, 2021 at 8:42 pm

    LOVE THESE MUFFINS!! They help address the need for sweets in our home without making us feel guilty!!

    ★★★★★

    Reply
  2. Carmen says

    May 18, 2020 at 6:42 pm

    Can’t wait to make these! I’ve been looking for a muffin with protein. Is it necessary to use a blender?

    Reply
    • Kristina LaRue, RDN says

      May 18, 2020 at 10:41 pm

      I hope you enjoy them. The blender does help to cream up the cottage cheese so it’s not chunky. I think it would work fine just using a mixing bowl but if doing that, opt for small curd cottage cheese and hopefully it will all melt, or it may have a little more “texture”. 🙂

      Reply
  3. Phyllis Addison says

    April 14, 2020 at 11:38 am

    Can cream cheese be used? I have that in my fridge, but no cottage cheese. I don’t want to go to the grocery store til this coronavirus scare is over.

    Reply
    • Kristina LaRue, RDN says

      July 5, 2020 at 1:57 pm

      Hey Phyllis, I’m not sure if the cream cheese will work but if you give it a try please let us know.

      Reply
  4. Rosa says

    June 23, 2019 at 3:53 pm

    Can fat free cottage cheese be used instead of the of the 2%?

    Reply
    • Kristina LaRue, RD, CSSD says

      June 24, 2019 at 11:14 am

      That should be okay. 🙂

      Reply
  5. Martha says

    May 4, 2018 at 9:20 pm

    Hi Kristina, These muffins look delicious. I’m including a link t them in a post I wrote about “ways to eat cottage cheese.”

    Reply
  6. Rachel says

    June 27, 2017 at 2:35 pm

    My 9 year old daughter who won’t eat most anything without complaining, said (and I quote) “Oh my goodness, these are delicious!” Great muffins 🙂

    ★★★★★

    Reply
  7. edith Schnupp says

    March 22, 2017 at 8:23 am

    For the strudel, do you rolled oats or oatmeal, or can you use either? Thanks.

    Reply
    • Kristina LaRue, RD, CSSD says

      March 23, 2017 at 2:01 pm

      so the raw old fashioned oats is what I used.

      Reply
  8. faron says

    June 26, 2015 at 9:33 am

    Making these very shortly–love cottage cheese idea.

    ★★★★★

    Reply
  9. cassie says

    June 22, 2015 at 9:55 pm

    Hi! I made these today – so yummy! Do you have a recommendation on storing them?

    Reply
    • Kristina LaRue says

      June 23, 2015 at 10:02 am

      Hey Cassie– I stored them in an airtight container in the pantry but next time I might store them in the fridge and just warm in the microwave right before serving because I think they will keep a bit better.

      Reply
  10. Emily @SinfulNutrition says

    June 19, 2015 at 7:05 pm

    These just took blueberry muffins TO ANOTHA LEVEL!!!! (Lil’ Jon voice) So good!

    Reply
    • Kristina LaRue says

      June 23, 2015 at 10:04 am

      THANKS Emily! haha

      Reply
  11. rachel @ Athletic Avocado says

    June 19, 2015 at 6:06 pm

    Blueberry cheesecake muffins sounds like dessert for breakfast! yum!

    Reply
    • Kristina LaRue says

      June 23, 2015 at 10:05 am

      yeah– dessert.all.day.

      Reply
  12. Emily @ Zen & Spice says

    June 19, 2015 at 2:34 pm

    Such pretty food photos! Sounds delicious. And that’s so exciting about your baby and making a registry— I would have a hard time going overboard!

    Reply
  13. Selena @ The Nutritious Kitchen says

    June 19, 2015 at 1:04 pm

    These photos! I am in love! Also never would have thought to put cottage cheese in muffins…totally pinning these beautys!

    Reply
    • Crystal says

      May 9, 2017 at 8:44 pm

      Can you use frozen blueberries if you don’t have fresh?

      Reply
      • Kristina LaRue, RD, CSSD says

        May 10, 2017 at 9:42 am

        Yes you can!

        Reply

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Thanks for stopping by Love & Zest. I’m Kristina LaRue, RDN (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. Here on L&Z, I share healthy-ish recipes that fuel the whole family. I'm a fan of adding veggies to everything and recipes that make mom life easier.
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