Soft, fluffy, and bursting with juicy blueberries, these Cottage Cheese Blueberry Muffins are the perfect balance of nutrition and flavor. Packed with protein from hidden cottage cheese, they make a wholesome breakfast or snack. Plus, they are naturally sweetened and incredibly moist.

Why You’ll Love This Recipe

Protein-Packed – Cottage cheese adds a boost of protein without affecting the texture.
Moist and Fluffy – These muffins are tender and soft, thanks to the perfect balance of wet and dry ingredients.
Naturally Sweetened – Coconut sugar or a low-glycemic sweetener makes them a healthier choice.
Easy to Make – With simple ingredients and minimal prep time, these muffins are perfect for busy mornings.
Family-Friendly – A great option for kids and adults alike, whether for breakfast or a quick snack.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

¼ cup coconut oil, melted (or substitute any oil or butter)
½ cup coconut sugar (or substitute cane sugar or monk fruit sweetener)
1 teaspoon vanilla bean paste or vanilla extract
1 cup plain whole milk cottage cheese
¼ cup milk (any nut or seed milk works)
2 eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
1 cup fresh blueberries, tossed in flour

Directions

Prepare the Oven and Muffin Tin

Preheat the oven to 375°F (190°C).
Line a muffin tin with muffin liners, leaving every other cavity empty for even baking.
Grease the liners with non-stick spray to prevent sticking.

Mix Wet Ingredients

In a large bowl, whisk together the melted coconut oil, coconut sugar, vanilla, milk, and eggs until smooth.
Stir in the cottage cheese until well combined.

Add Dry Ingredients

Fold in the flour, baking soda, salt, and cinnamon with a rubber spatula until just incorporated.

Incorporate Blueberries

Toss the blueberries in a small amount of flour to lightly coat them.
Gently fold them into the batter, being careful not to overmix.

Fill the Muffin Tins

Use a double cookie scoop or spoon to divide the batter evenly among the prepared muffin liners.
Optionally, top the muffins with additional blueberries for a decorative touch.

Bake

Bake for 23-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve

Allow the muffins to cool completely in the tin before removing them from the liners to prevent sticking.
Serve warm for the best flavor and texture.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Yields: 7 jumbo muffins
Calories: 180 kcal per muffin

Variations

Gluten-Free: Substitute all-purpose flour with a gluten-free 1:1 baking flour.
Dairy-Free: Use a dairy-free cottage cheese alternative and plant-based milk.
Nutty Flavor: Add ¼ cup of chopped walnuts or almonds for extra crunch.
Zesty Twist: Stir in 1 teaspoon of lemon zest for a fresh citrus flavor.
Sweeter Option: Sprinkle a little raw sugar on top before baking for a slight crunch.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in a sealed container for up to 5 days.
Freezer: Wrap muffins individually and store in a freezer bag for up to 3 months.
Reheating: Warm in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for a few minutes.

FAQs

How does cottage cheese affect the texture?

Cottage cheese makes the muffins extra moist and tender while adding protein without making them dense.

Can I use frozen blueberries instead of fresh?

Yes! Just toss them in a little flour before adding them to the batter to prevent excess moisture.

Can I make these muffins without eggs?

You can substitute each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).

What’s the best way to prevent muffins from sticking?

Use parchment liners and grease them lightly with non-stick spray.

Can I use whole wheat flour instead?

Yes, but the muffins may be slightly denser. Use half whole wheat and half all-purpose for a balance.

Can I make mini muffins?

Absolutely! Reduce the baking time to about 12-15 minutes.

How do I know when the muffins are done?

Insert a toothpick in the center—if it comes out clean, they’re ready.

Can I reduce the sugar?

Yes, you can cut the sugar slightly, but it may affect the sweetness and moisture balance.

Why toss the blueberries in flour?

This prevents them from sinking to the bottom of the muffins during baking.

Can I add protein powder?

Yes, you can add a scoop of vanilla protein powder, but you may need to adjust the liquid slightly.

Conclusion

Cottage Cheese Blueberry Muffins are the perfect blend of nutrition and indulgence. They’re soft, fluffy, and packed with juicy blueberries while offering a healthy protein boost. Whether you enjoy them fresh out of the oven or as a make-ahead breakfast, these muffins are sure to become a family favorite. Try them with your favorite variations and enjoy!