Soft, tender, and bursting with juicy blueberries, these Blueberry Cottage Cheese Muffins are light, high-protein, and full of flavor. The cottage cheese keeps them extra moist, while a hint of cinnamon makes each bite warm and comforting. Perfect for a wholesome breakfast, snack, or meal prep favorite.
Table of Contents
Why You’ll Love These Blueberry Cottage Cheese Muffins
You’ll love these muffins because they’re soft, slightly sweet, and surprisingly rich in protein thanks to creamy cottage cheese. The texture is tender yet hearty, and every bite bursts with blueberries. They stay moist for days and freeze beautifully, so you can bake once and enjoy all week.
These muffins are also super simple to make. Everything mixes in one bowl, and the batter comes together in just minutes. Whether you’re grabbing breakfast on the go, packing a school lunch, or enjoying a cozy weekend bake, these muffins fit every occasion. They taste indulgent but feel wholesome—the kind of balance every baker loves.
Ingredients You’ll Need For Blueberry Cottage Cheese Muffins
Dry Ingredients
All-purpose flour, baking powder, baking soda, cinnamon, and a pinch of salt create the perfect muffin structure. The combination adds lift, lightness, and just the right touch of spice.
Wet Ingredients
Cottage cheese, eggs, and coconut oil form the creamy base. The cottage cheese keeps things moist and adds protein, while the eggs hold everything together. Coconut oil brings richness without making the muffins heavy.
Sweetener
Coconut sugar adds a gentle caramel note that pairs beautifully with the blueberries. You can also use brown sugar, white sugar, or monk fruit sweetener for a lower-carb option.
Blueberries
Fresh blueberries are best for juicy pops of flavor, but frozen ones work too. If using frozen, don’t thaw them first—this keeps the batter from turning purple.
Step-by-Step Instructions
Mix the Batter
Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners. In a large bowl, whisk together cottage cheese, coconut sugar, eggs, and oil until smooth. Add the dry ingredients—flour, cinnamon, baking powder, and baking soda—and stir gently until just combined.
Fold in Blueberries
Add the blueberries last and fold them in carefully using a spatula. Stir slowly to keep them whole and evenly distributed throughout the batter.
Fill and Bake
Divide the batter evenly among the muffin cups. If you like, top each with a few extra blueberries for that bakery-style look. Bake for 18–20 minutes, or until a toothpick comes out clean and the tops are lightly golden.
Cool and Enjoy
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Cooling helps the texture set perfectly and keeps the muffins soft and tender.
Expert Tips for Success
Don’t overmix. Stop stirring as soon as the flour disappears to prevent dense muffins.
Use full-fat cottage cheese. It gives a richer flavor and creamier texture than low-fat varieties.
Try fun variations. Add lemon zest for brightness, or sprinkle oats and sugar on top for crunch.
Blend your cottage cheese. For extra-smooth muffins, blend it before adding to the wet mix.
Storage and Freezing Instructions
Store the muffins in an airtight container for up to two days at room temperature or up to five days in the fridge. To freeze, wrap each muffin tightly and store them in a freezer bag for up to three months.
To reheat, microwave one muffin for 20–30 seconds or warm them in the oven for about five minutes. They’ll taste just like freshly baked.
Other Recipes You May Enjoy
- Crack Breakfast Casserole Recipe
- Easy Sausage Pancake Bites Breakfast
- Pancake Mini Muffins Breakfast Recipe
- French Toast Rollups Recipe
- Breakfast Rolls
Conclusion
These Blueberry Cottage Cheese Muffins combine wholesome ingredients with bakery-style taste. They’re soft, lightly sweet, and full of juicy blueberries that make every bite delicious. Perfect for breakfast, brunch, or a grab-and-go snack, they’re as easy to bake as they are to love. Share this recipe on Pinterest or save it for your next weekend bake—you’ll want to make them again and again.
Blueberry Cottage Cheese Muffins
Equipment
- Mixing bowl For combining ingredients.
- Whisk or spoon To mix batter smoothly.
- Muffin tin 12-cup size recommended.
- Paper liners To prevent sticking.
- Wire rack For cooling muffins evenly.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup coconut sugar
- 2 eggs
- 1 cup cottage cheese
- ¼ cup coconut oil or other oil of choice
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, whisk together coconut sugar, oil, eggs, and cottage cheese until smooth.
- Add flour, cinnamon, baking powder, and baking soda. Stir gently until just combined.
- Fold in blueberries carefully to keep them whole.
- Distribute batter evenly into muffin cups and optionally top with extra blueberries.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
