Breakfast

Cottage Cheese Blueberry Muffins

Cottage Cheese Blueberry Muffins are a healthy, higher protein breakfast muffin that is easy to make ahead for the entire week. They are soft, fluffy and incredibly moist. Each bite is bursting with blueberries and filled with hidden cottage cheese- a recipe that the entire family will love.

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blueberry muffins in a muffin tin with fresh blueberries on the side.

Why You’ll Love This Recipe

  • Cottage Cheese Blueberry Muffins come together in one bowl in under 35 minutes.
  • They are filled with fresh blueberries for a naturally sweeter taste.
  • Blueberries are high in antioxidants.
  • These muffins are filled with cottage cheese too which adds a ton of protein without changing the flavor.
  • A great recipe to prep at the start of the week for a quick grab and go breakfast throughout.
  • They are soft, fluffy and incredibly moist.
  • Taste amazing warmed up and enjoyed with a cup of coffee.
  • If you loved this one, be sure to check out my Cottage Cheese Pancakes for another fun idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Cottage Cheese Blueberry Muffins. Scroll down to the recipe card for a full list of ingredients and instructions.

This recipe is made with all purpose flour which provides the best texture in my opinion but can easily be made gluten free. Just use a 1:1 gluten free flour blend such as Bob’s Red Mill or King Arthurs.

Baking soda will help these muffins rise during baking time.

A touch of salt helps to balance out all the flavors.

Ground cinnamon adds a ton of flavor to these muffins and taste amazing paired with the blueberries.

Coconut oil will help provide a moist texture to these muffins, you may use grass fed butter, regular butter, any other type of oil or ghee is preferred.

I like to use coconut sugar in my recipes since its an unrefined sweetener, but you can easily swap it out for cane sugar or a sugar free sweetener like monk fruit.

You can use vanilla bean paste or vanilla extract.

Plain whole milk cottage cheese gives these muffins a protein kick without altering the flavor. They also help create a really moist texture in these muffins as well.

A touch of milk to help thin out the muffin batter, you can use regular milk, oat milk, almond milk, coconut milk or any other type of nut milk or seed milk alternative.

Eggs will bind all the ingredients together to create a delicious texture all whole giving these muffins more of a protein kick.

Fresh blueberries work best in my opinion but frozen blueberries will work as well.

all the ingredients that you need to make these muffins

How To Make

ONE: In a large bowl mix together the melted coconut oil, coconut sugar, vanilla, milk, and eggs. Whisk until ingredients are well incorporated. Then, mix in the cottage cheese.

TWO: Next, add in the flour, baking soda, salt, and cinnamon and use a rubber spatula to fold until ingredients are just incorporated.

all the dry ingredients added to the wet

THREE: Toss the fresh blueberries in a touch of flour and then add them into the batter and gently fold until they are well incorporated into the batter.

FOUR: Add batter to muffin tins, using every other cavity and bake until golden brown.

Tips And Tricks

Mix together the wet ingredients before adding in the dry. No need to use two separate bowls.

Tossing the fresh blueberries in flour before adding to the batter prevents them from sinking to the bottom during baking time.

Use a double cookie scoop to add batter to muffin liners.

Add on more blueberries to the tops before baking if desired.

Bake muffins using every other muffin cavity, this will allow each muffin to really pop during baking time.

How To Serve And Store

Serve these Cottage Cheese Blueberry Muffins once they have cooled for at least 30 minutes. Allowing muffins to cool completely will prevent the liners from sticking.

I like to enjoy these muffins warm by reheating in the microwave for 30 seconds. They also taste amazing with butter or nut butter like almond or cashew butter.

Store in an airtight container on the counter and enjoy up to 4 days. Muffins can also be placed in the refrigerator and enjoyed up to 7 days, or in the freezer and enjoyed up to 45 days. If frozen, defrost in the fridge overnight or on the counter.

a blueberry muffin cut in half

Taste And Texture

These Cottage Cheese Blueberry Muffins are sweet, filled with bursting blueberries and warm cinnamon. You cannot taste the cottage cheese at all.

The texture is soft, fluffy and moist.

Frequently Asked Questions

Can I use almond flour instead of all purpose flour?

I have not tested this recipe with almond flour so I cannot say for sure how they would turn out. But if you end up trying it, please let me know in the comments below!

How can I make these gluten free?

Just use a 1:1 gluten free flour blend such as Bob’s Red Mill or King Arthurs.

Can I make these without eggs?

I have not tested this recipe without eggs, but i’d recommend swapping for yogurt, banana or apple sauce. Also a nut or seed butter would work in replace too, I’d recommend 1/3 cup.

Other Recipes You May Like

If you make these Cottage Cheese Blueberry Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Cottage Cheese Blueberry Muffins

Cottage Cheese Blueberry Muffins are a healthy, higher protein breakfast muffin that is easy to make ahead for the entire week. They are soft, fluffy and incredibly moist. Each bite is bursting with blueberries and filled with hidden cottage cheese- a recipe that the entire family will love.
5 based on 41 reviews
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
25 minutes
TOTAL TIME:
35 minutes
Author - Hannah

Ingredients

  • 1/4 cup coconut oil, melted. may sub any other oil or butter
  • 1/2 cup coconut sugar, may sub cane sugar or monk fruit sweetener
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 cup plain whole milk cottage cheese, I like Good Culture
  • 1/4 cup milk, any nut or seed milk works
  • 2 eggs
  • 1.5 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup fresh blueberries, tossed in flour

SCALE:

1X

YIELDS:

7 jumbo muffins

Directions

  1. Preheat oven to 375F and prepare a muffin tin by lining it with muffin liners in every other muffin cavity.
  2. In a large bowl mix together the melted coconut oil, coconut sugar, vanilla, milk, and eggs. Whisk until ingredients are well incorporated. Then, mix in the cottage cheese.
  3. Next, add in the flour, baking soda, salt, and cinnamon and use a rubber spatula to fold until ingredients are just incorporated.
  4. Toss the fresh blueberries in a touch of flour until each one is well coated. Then add them into the batter and gently fold until they are well incorporated.
  5. I like to use a double cookie scoop to add batter to muffin tins, but you can use a spoon as well. Top the batter off with more blueberries if desired and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  6. Let cool completely before removing from the liners to help prevent sticking. Enjoy muffins warm for best results.

Notes

  • Tossing the fresh blueberries in flour before adding to the batter prevents them from sinking to the bottom during baking time.
  • Use a double cookie scoop to add batter to muffin liners.
  • Add on more blueberries to the tops before baking if desired.
  • Bake muffins using every other muffin cavity, this will allow each muffin to really pop during baking time.

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5 based on 41 reviews

Leave A Comment And Rate This Recipe!

Rating:

I made these and they came out great! I used agave for my sweetener and I chose to blend the wet ingredients (without the eggs) to make the consistency more cake like – cottage cheese texture grosses me out.. but they came out delish!!

I was skeptical about this ingredient but they are delicious and moist. Didn’t have blueberries I made cranberry walnut. They aren’t overly sweet so you can adjust to your taste. I think any fruit would work maybe swap out white sugar for brown sugar.

I made your blueberry muffins yesterday… ran out of cottage cheese so I used half cup of Greek yogurt with half cottage cheese.

They were great and not too sweet!

Can you do this recipe in a mini muffin tray?If so would I need to change again?! Going to make these tonight for my daughter!

Hi! Yes, a mini muffin pan would work! Start with a 15 minute baking time and increase a few minutes as needed until they are done by poking a toothpick in the center and once it comes out clean they are ready!

i’m SOOO glad you gave it a try! this is one of my favorite recipes for sure!! 🙂 thanks for the comment and rating.

i’m so glad you enjoyed them! i’m sorry they got stuck, you can also try adding a little non-stick spray to them before adding the batter in!