Blueberry Cheesecake Muffins with Oatmeal Streusel

Making good use of seasonal fruits and vegetables is the perfect way to keep your kitchen fresh year-round. The summer ushers in a season of sunshine and the freshest berries – including my favorite, blueberries! These Blueberry Cheesecake Muffins with Oatmeal Streusel are a healthy twist on a breakfast classic. They are packed with fresh blueberries and cottage cheese for a protein-filled breakfast option!

Blueberry Cheesecake Muffins with Oatmeal Streusel

Serves: 12 muffins


  • ¾ cup 2% cottage cheese
  • ¾ cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1½ teaspoons baking soda
  • 1½ cups all purpose flour
  • 1½ cups fresh blueberries


Streusel Topping

  • 2 tablespoons cold butter, diced
  • ¼ cup all purpose flour
  • ¼ cup oats
  • 2 tablespoons brown sugar
  • ¼ teaspoon cinnamon



  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.



Tara Collingwood
Tara is a nationally recognized expert and spokesperson on nutrition, fitness, and health promotion and is quoted in a variety of media including television, radio, newspapers, magazines, and websites.

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