These cottage cheese blueberry roll muffins are the best of both worlds—like soft cinnamon rolls but in muffin form! The dough is tender and slightly tangy from the cottage cheese, while the juicy blueberries and cinnamon sugar make them sweet, fruity, and completely irresistible.
They’re easy to make, great for breakfast or a snack, and bake up beautifully in a muffin tin. Let’s get started!
What You’ll Need
For the Dough:
- 1 cup cottage cheese (small curd)
- ¼ cup milk (warm)
- ¼ cup unsalted butter (melted)
- ¼ cup granulated sugar
- 1 large egg
- 1 packet (2 ¼ tsp) instant yeast
- ½ tsp salt
- 2 ½ cups all-purpose flour
For the Filling:
- ½ cup brown sugar (packed)
- 1 tbsp cinnamon
- 1 cup fresh or frozen blueberries
- 3 tbsp unsalted butter (softened)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Pro Tips
⭐ Use fresh or frozen blueberries: If using frozen, don’t thaw them first to avoid too much moisture.
⭐ Roll gently: Too much pressure when rolling the dough can squish the blueberries.
⭐ Don’t overfill the muffin tin: Leave a little space so the rolls have room to expand.
⭐ Let them cool slightly before glazing: Otherwise, the glaze will melt right off.
Tools You’ll Need
- Large mixing bowl
- Blender or food processor
- Rolling pin
- Muffin tin (12-count)
- Measuring cups & spoons
- Mixing spoon
- Small bowls for ingredients
Substitutions & Variations
✔️ No Cottage Cheese? Use Greek yogurt or ricotta instead.
✔️ Dairy-Free? Use plant-based butter and milk, and swap cottage cheese for almond-based yogurt.
✔️ Want More Flavor? Add a little lemon zest to the dough for a fresh twist.
✔️ Maple Glaze Option: Swap vanilla extract for maple syrup in the glaze.
How to Make Cottage Cheese Blueberry Roll Muffins
1. Blend the Wet Ingredients
In a blender, combine cottage cheese, warm milk, melted butter, sugar, egg, and salt. Blend until smooth.
2. Make the Dough
Pour the blended mixture into a bowl. Stir in instant yeast and flour, mixing until a soft dough forms. Knead for about 5 minutes until smooth.
3. Let the Dough Rise
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, until doubled in size.
4. Roll Out & Add Filling
Roll the dough into a 12×10-inch rectangle. Spread softened butter evenly, then sprinkle brown sugar and cinnamon. Scatter blueberries evenly across the surface.
5. Roll & Slice
Roll up the dough tightly into a log, then cut into 12 equal slices.
6. Place in Muffin Tin
Place each roll into a greased muffin tin, then cover and let rise for 30 minutes.
7. Bake
Bake at 350°F (175°C) for 18-22 minutes, until golden brown.
8. Make & Drizzle the Glaze
Whisk powdered sugar, milk, and vanilla extract until smooth, then drizzle over warm muffins.
Leftovers & Storage
- Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
- Reheat in the microwave for 10-15 seconds to make them soft again.
Enjoy!
These cottage cheese blueberry roll muffins are soft, sweet, and full of juicy blueberries! Try them and let me know how they turn out in the comments. 😊🫐✨
