Blueberry Cottage Cheese Muffins
Fluffy and moist blueberry cottage cheese muffins that are perfect for healthier, higher protein snacking, breakfasts, and dessert! If you’re a little skeptical about using cottage cheese in baking recipes, I think this might just be the one that changes your mind. These are a much-loved reader favorite and they come very highly recommended!
Why You’ll Love This Recipe:
- The cottage cheese makes them extra moist and gives them a little protein boost without making them taste ‘healthy’ – and don’t worry, they don’t taste like cottage cheese!
- Great for busy mornings when you want something homemade you can grab quickly, or as a lighter snack or dessert
- They stay soft for days, so they’re perfect for meal prep, and they’re also very freezer friendly if you want to make a big batch
What You’ll Need
Note: There’s a printable recipe card at the bottom of this post, complete with ingredients, measurements, and instructions!
- All-purpose flour – Gives the muffins structure while still keeping them soft and fluffy.
- Coconut sugar – Adds sweetness with a slightly caramel-like flavor that works really well with the blueberries and cinnamon.
- Eggs – Help bind everything together and keep the muffins soft and tender.
- Cottage cheese – The ingredient that adds extra protein and moisture without making the muffins taste cheesy. It melts right into the batter as they bake.
- Coconut oil – Keeps the muffins moist and soft. Any neutral oil works here if that’s what you have on hand.
- Baking powder & baking soda – Help the muffins rise and keep them light instead of dense.
- Cinnamon – Adds a little warmth and cozy flavor without overpowering the blueberries.
- Fresh blueberries – Juicy bursts of sweetness throughout the muffins and probably the best part!
How To Make Blueberry Cottage Cheese Muffins
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, whisk together the sugar, oil, eggs, and cottage cheese until smooth and combined. The cottage cheese melts right into the batter as the muffins bake, so don’t worry if it looks a little textured at first.
- Add the flour, cinnamon, baking powder, and baking soda, then stir gently until just combined. Try not to overmix here so the muffins stay soft and tender.
- Fold in the blueberries carefully so they don’t burst too much into the batter.
- Divide the batter between the muffin cups, then top with a few extra blueberries if you want those bakery-style muffin tops.
- Bake for 18–20 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes in the pan before transferring them to a wire rack.
Storing & Freezing
These muffins keep really well, which makes them great for meal prep or easy snacks throughout the week.
Store them in an airtight container at room temperature for a couple of days, or keep them in the fridge for up to 5 days if you want them to stay fresh a little longer.
They also freeze beautifully for up to 3 months. Just thaw them at room temperature or pop one in the microwave for a quick warm-up when you’re ready to eat.
Recipe Notes
- Full-fat cottage cheese gives these muffins the softest texture and keeps them really moist. If you want a smoother batter, you can blend the cottage cheese first, but the texture bakes out nicely either way.
- Coconut sugar gives the muffins a warm flavor that almost tastes a little buttery or caramel-like. Brown sugar, white sugar, or monk fruit sweetener all work too depending on what you usually bake with.
- Frozen blueberries are totally fine, if you prefer. Add them straight from the freezer so they don’t bleed too much color into the batter.
- Once the flour goes in, mix just until combined. Overmixing is usually what turns muffins dense instead of soft and fluffy.
- Muffins can go from perfect to overbaked pretty quickly, so start checking around the 18-minute mark.
- If you want more of a bakery-style muffin, sprinkle a little coarse sugar or oats over the tops before baking. It gives them a nice little crunch.
How To Serve
These muffins are really good slightly warm with a little butter, peanut butter, or almond butter spread on top.
They also make an easy grab-and-go breakfast with coffee or a quick high-protein snack during the day. I love keeping a batch in the fridge for busy mornings when you need something fast but still filling.
For a more complete breakfast, pair them with Greek yogurt, eggs, or a smoothie. They also work really well packed into lunchboxes or served as an afternoon snack.
Blueberry Cottage Cheese Muffins
Ingredients
- 1 1/2 cup all-purpose flour
- 3/4 cup coconut sugar
- 2 eggs
- 1 cup cottage cheese
- 1/4 cup coconut oil or any other oil of your choice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, whisk together the sugar, oil, eggs, and cottage cheese until smooth and combined. The cottage cheese melts right into the batter as the muffins bake, so don’t worry if it looks a little textured at first.
- Add the flour, cinnamon, baking powder, and baking soda, then stir gently until just combined. Try not to overmix here so the muffins stay soft and tender.
- Fold in the blueberries carefully so they don’t burst too much into the batter.
- Divide the batter between the muffin cups, then top with a few extra blueberries if you want those bakery-style muffin tops.
- Bake for 18–20 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes in the pan before transferring them to a wire rack.