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!
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.
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.
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!Print
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.
- 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
- Preheat oven to 375 degrees F. Add muffin liners to 12 count muffin sheet.
- Blend cottage cheese and sugar in a blender.
- Add eggs, vanilla extract, and baking soda and blend until smooth.
- Add flour to cottage cheese mixture and mix just until incorporated.
- Fold in blueberries.
- In small bowl, combine ingredients for streusel topping to form a crumbly mixture.
- Pour batter evenly into muffin cups and top with streusel topping.
- Bake for 25 minutes until toothpick inserted in center of the muffin is clean.
- Allow to cool completely.
- 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
MORE MUFFINS PLEASE?!!
Hi I’m Kristina LaRue, millennial mom of two active and hungry boys, which makes me an around the clock milkmaid and cheerio picker upper. Here on Love & Zest, I share (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood.
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