These blueberry cottage cheese muffins have become one of my favorite ways to use up extra cottage cheese. I like baking a batch at the start of the week for a quick breakfast or snack. They’re lightly sweet, full of juicy blueberries, and have a nice protein boost thanks to blended cottage cheese (no protein powder needed).
Why You’ll Love These Blueberry Cottage Cheese Muffins
Most muffins leave me hungry soon after, but these are more filling. The cottage cheese makes them soft, tender, and satisfying without being heavy.
They’re easy to make, naturally sweetened with coconut sugar, and always a hit in my house.
What I really love is that you don’t taste the cottage cheese, just a fluffy muffin with the perfect amount of moisture. And blending the cottage cheese makes the batter super smooth without any curd texture. If you’re someone who doesn’t love the taste of protein powder in baked goods, this is a great alternative.
These muffins are also freezer-friendly, so you can stash a few away for those busy mornings. I’ll often grab one with a coffee for an easy breakfast on the go.
If you enjoy this recipe, check out some other simple favorites from the blog: Cottage Cheese Cinnamon Roll Muffins, High Protein Cottage Cheese Egg Bites, and more Cottage Cheese Recipes.
What You’ll Need
Here’s what goes into these high protein blueberry cottage cheese muffins:
- All-purpose flour (2 cups): The base of the muffin.
- Baking powder + baking soda: Help the muffins rise.
- Salt (1/2 tsp): Balances the sweetness.
- Ground cinnamon (optional): Adds a little warmth.
- Unsalted butter (5 tbsp, softened): For richness and a soft texture.
- Coconut sugar (3/4 cup): A lightly caramel-flavored sweetener.
- Eggs (2, room temp): For structure and moisture.
- Vanilla extract (1 tsp): Adds flavor.
- Full-fat cottage cheese (1 cup, blended): Adds protein and keeps the muffins soft.
- Blueberries (1 cup, fresh or frozen): For flavor and texture. Tossing them in flour helps keep them from sinking.
- Milk (optional): To loosen the batter if needed.
How to Make Blueberry Cottage Cheese Muffins
These muffins are simple to put together. Here’s what to do:
- Preheat your oven to 350°F. Line or grease a 12-cup muffin tin.
- In a blender, pulse the softened butter and coconut sugar until just creamy.
- Add the eggs, vanilla, and blended cottage cheese. Pulse again until smooth.
- Pour the mixture into a large bowl.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Fold the dry ingredients into the wet just until combined. If it feels too thick, stir in 1 tablespoon of milk at a time.
- Toss the blueberries with 1 teaspoon of flour, then fold them into the batter.
- Divide the batter into the muffin cups, filling each nearly to the top.
- Bake for 20–22 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Variations for Cottage Cheese Blueberry Muffins
- Use different fruit: Try raspberries or chopped strawberries.
- Add a crumb topping: Mix butter, oats, and coconut sugar for crunch.
- Make them gluten-free: Use a 1:1 gluten-free flour blend.
- Add lemon zest: A little goes a long way to brighten the flavor.
Storage & Make Ahead Tips
Store these in an airtight container at room temp for 2–3 days, or in the fridge for up to 5 days. You can also freeze them for up to 3 months.
I often bake a double batch and freeze half for later.
Tips for the Best Muffins
- Blend the cottage cheese until smooth.
- Don’t overmix once the dry ingredients are added.
- Use room temp eggs for better mixing.
- Toss blueberries in flour so they don’t sink.
When to Serve These Muffins
These muffins are great for:
- A quick breakfast
- School or work lunchboxes
- An afternoon snack
- Brunch with Cottage Cheese Egg Bites
They’re also really good with a cup of coffee or tea.
FAQs
Yes. No need to thaw, just toss with flour and fold in.
You can try Greek yogurt or ricotta, but cottage cheese gives the best mix of protein and texture.
Nope. These muffins have plenty of protein from the cottage cheese and eggs.
It varies based on the ingredients, but they’re a good source of protein for a muffin.
Blueberry Cottage Cheese Muffins
Equipment
Ingredients
- 5 tbsp unsalted butter softened
- 3/4 cup coconut sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup full-fat cottage cheese blended until smooth
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon optional
- Milk as needed 1 tbsp at a time (optional)
- 1 cup fresh or frozen blueberries
- 1 tsp flour for tossing blueberries
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- In a blender, pulse softened butter and coconut sugar until creamy.5 tbsp unsalted butter, 3/4 cup coconut sugar
- Add eggs, vanilla, and blended cottage cheese. Pulse until smooth.2 large eggs, 1 cup full-fat cottage cheese, 1 tsp vanilla extract
- Pour into a mixing bowl. Fold in flour, baking powder, baking soda, salt, and cinnamon.2 cups all-purpose flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon
- Add milk 1 tbsp at a time if batter is too thick.Milk as needed
- Toss blueberries in 1 tsp flour, then gently fold into the batter.1 cup fresh or frozen blueberries, 1 tsp flour
- Divide batter into muffin cups, filling almost to the top.
- Bake for 20–22 minutes until tops are set and a toothpick comes out clean.
- Cool in the pan 10 minutes, then transfer to a wire rack.
Video
Notes
- Blend the cottage cheese until smooth.
- Don’t overmix once dry ingredients are added.
- Room temp eggs help with even mixing.
- Toss blueberries in flour so they stay evenly distributed.
- Muffins freeze well for later.
Nutrition
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I absolutely love these blueberry cottage cheese muffins! They are so tasty, and the cottage cheese doesn’t change the flavor one bit!