These light, fluffy Blueberry Cottage Cheese Muffins are full of juicy blueberries and boosted with protein from cottage cheese. Each muffin provides around 8 grams of protein, making them a satisfying and nutritious option for breakfast or a snack.
The ABSOLUTE BEST MUFFINS EVER.
My SIL and I found these back in January and have literally made them every week since. INCREDIBLE!
– Rachelle
As a busy mom to a toddler, I’m always looking for wholesome, make-ahead snacks that are nourishing and delicious. These Blueberry Cottage Cheese Muffins have quickly become a regular addition to my meal prep routine alongside other favorites like healthy muesli bars and frozen yogurt granola cups.
Adding cottage cheese gives these muffins extra protein and a moist, tender crumb. Whether you use all-purpose flour or oat flour for a gluten-free option, these muffins are quick to make in one bowl and ideal for meal prepping.
Why You’ll Love This Recipe
- Protein-Packed Goodness: Cottage cheese lends a creamy texture and boosts protein to help keep you full.
- Made In One Bowl: Easy prep and minimal cleanup—great for busy mornings.
- Versatile and Customizable: Make them gluten-free with oat flour or swap in your favorite mix-ins.
- Perfect for Meal Prep: Make a batch ahead for quick grab-and-go breakfasts or snacks during the week.
Key Ingredients
- Cottage Cheese: Use at least 2% for a richer flavour and creamier texture.
- Flour: Use all-purpose, whole wheat, a 1:1 gluten-free blend, or oat flour. Oat flour yields a lovely texture.
- Blueberries: Fresh or frozen blueberries both work. If using frozen, add them straight from the freezer to avoid turning the batter blue.
Topping Ideas
- Lemon Glaze: Drizzle a simple glaze made from powdered sugar and lemon juice for sweetness and tang.
- Coarse Sugar: Sprinkle coarse sugar on top before baking for a sweet, crunchy finish.
- Extra Blueberries: Press a few extra berries into the top of each muffin for a burst of fruitiness.
*This is a recipe overview. The full ingredient and instruction list follows in the recipe card below.
How To Make Blueberry Cottage Cheese Muffins
Step 1: Add the wet ingredients to a large mixing bowl and mix to combine.
Step 2: Add the sugar and lemon zest and whisk until well combined.
Step 3: Whisk until the sugar is fully incorporated.
Step 4: Add the flour, baking powder, baking soda, and salt; gently mix until just combined.
Step 5: Add the blueberries.
Step 6: Gently fold the blueberries into the batter.
Step 7: Spoon the batter into a muffin pan lined with paper liners, filling each cup about 3/4 full.
Step 8: Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
How to Store
Allow the muffins to cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, cool completely, freeze on a baking sheet in a single layer, then transfer to a freezer-safe bag for up to 3 months.
Jess’s Tips
- Blend the cottage cheese: If you prefer a smoother batter, briefly blend the cottage cheese before mixing it in.
- Coat blueberries in flour: Toss blueberries in 1–2 teaspoons of flour to help prevent sinking during baking.
- Prevent blue batter: If using frozen blueberries, add them straight from the freezer to minimize color bleeding.
- Avoid overmixing: Stir only until the ingredients are combined to keep the muffins tender.
- Test for doneness: A clean or slightly crumb-covered toothpick indicates the muffins are done.
Frequently Asked Questions
Yes. Substitute the all-purpose flour with oat flour or a certified gluten-free 1:1 flour blend.
You can swap cottage cheese for plain Greek yogurt or ricotta for a similar texture and protein boost.
Yes. Cool completely, freeze on a baking sheet, then transfer to a freezer-safe container. Thaw overnight in the fridge or warm in the microwave before serving.
Try These Muffin Recipes Next!
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If you tried these Blueberry Cottage Cheese Muffins or any other recipe on the site, please leave a comment or rating to let me know how you liked them. Share a photo — I love seeing your versions!
Cottage Cheese Blueberry Muffins
- Author: Jessica Hoffman
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Cottage Cheese Muffins are protein-packed and perfect for a flavorful breakfast or snack.
Ingredients
- 1 3/4 cups all-purpose flour or oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/2 cup organic cane sugar or honey
- 1 large egg
- 1 cup cottage cheese
- 1/2 cup milk
- 1/3 cup avocado oil or melted butter
- 2 teaspoons vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
- In a large bowl, combine the egg, cottage cheese, milk, oil, and vanilla extract. Add the sugar and lemon zest and whisk until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Toss the blueberries in 1–2 teaspoons of flour, then gently fold them into the batter.
- Divide the batter among the prepared muffin cups, filling each about three-quarters full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a smoother batter, blend the cottage cheese briefly before adding it to the wet ingredients.
- Coating berries in a little flour helps them stay suspended in the batter.
- Frozen berries should be added straight from the freezer to limit color bleeding.
- Check muffins at the shorter end of the bake time to avoid overbaking.
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 9g
- Fat: 6g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 8g