Blueberry Cottage Cheese Muffins – Soft, Protein-Packed & Bursting with Flavor

Few things are more comforting than biting into a freshly baked muffin, especially when it’s loaded with juicy blueberries. These Blueberry Cottage Cheese Muffins are tender, moist, and secretly packed with protein thanks to the addition of creamy cottage cheese. Whether you’re making them for a quick breakfast, a snack on the go, or a sweet treat with coffee, these muffins are guaranteed to impress.

This recipe was inspired by my love for baking with unexpected ingredients. Just like my Apple Cider Donut Bread takes a cozy fall flavor and gives it a new twist, these muffins use cottage cheese to create a light, protein-rich batter that bakes up fluffy and delicious. If you’ve been following along on my About page, you’ll know I’m always experimenting in the kitchen with ways to make recipes both wholesome and indulgent—and these muffins are the perfect example.

Why You’ll Love These Blueberry Cottage Cheese Muffins

• Protein boost in every bite – Thanks to cottage cheese, these muffins are more filling than your average bakery muffin.
• Perfectly moist – The balance of coconut oil and cottage cheese creates a tender, fluffy crumb.
• Naturally sweetened – Coconut sugar adds a subtle caramel-like sweetness.
• Easy to make – Just 10 minutes of prep and a quick bake.
• Portable & versatile – Ideal for meal prep, lunchboxes, or a grab-and-go breakfast.

Ingredients for Blueberry Cottage Cheese Muffins

• ¼ cup coconut oil, melted (or butter/neutral oil)
• ½ cup coconut sugar (or cane sugar/monk fruit sweetener)
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 cup plain whole milk cottage cheese (I love Good Culture brand)
• ¼ cup milk (any dairy, 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)

How to Make Blueberry Cottage Cheese Muffins

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with oil or butter.

Step 2: Mix Wet Ingredients

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

Step 3: Combine Dry Ingredients

In another bowl, whisk together the flour, baking soda, salt, and cinnamon.

Step 4: Make the Batter

Slowly fold the dry ingredients into the wet mixture. Stir just until combined—be careful not to overmix, or the muffins may turn out dense.

Step 5: Add Blueberries

Coat the blueberries in a spoonful of flour to prevent sinking. Gently fold them into the batter.

Step 6: Fill the Muffin Cups

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Step 7: Bake

Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8: Cool and Enjoy

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Pro Tips for Success

• Don’t skip flouring the blueberries—it helps keep them evenly distributed.
• Use whole milk cottage cheese for creaminess and extra protein.
• If using frozen blueberries, don’t thaw them before mixing into the batter.
• Test for doneness early; muffins can dry out quickly if overbaked.

Variations and Substitutions

• Lemon Blueberry Muffins – Add 1 tablespoon lemon zest and 2 tablespoons lemon juice.
• Nutty Crunch – Stir in ½ cup chopped almonds or pecans.
• Gluten-Free Option – Substitute a gluten-free flour blend 1:1.
• Mixed Berry Muffins – Use raspberries, blackberries, or a berry blend.

Pairings

These muffins are versatile and pair perfectly with:

• A cappuccino or latte for a cozy breakfast.
• A fruit salad for a balanced snack.
• A drizzle of honey or almond butter for extra richness.

Storage Instructions

• Room Temperature – Store in an airtight container for up to 3 days.
• Refrigerator – Keeps fresh for up to 1 week.
• Freezer – Freeze in a sealed bag or container for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

FAQs

Can I make these muffins with frozen blueberries?
Yes! Just add them straight from the freezer and extend baking time by 2–3 minutes.

Can I replace cottage cheese with Greek yogurt?
Yes, though the texture will be slightly different. Cottage cheese makes them extra moist and protein-rich.

How do I keep muffins from sticking to the liners?
Use parchment liners or lightly spray standard liners with nonstick spray before filling.

Can I double the recipe?
Definitely! This recipe doubles well—just use two muffin tins or bake in batches.

Are these muffins kid-friendly?
Absolutely. They’re naturally sweet, moist, and a great way to sneak in extra protein.

Nutrition Facts (per muffin, based on 12 servings)

Nutrient	Amount
Calories	180
Carbohydrates	24g
Protein	5g
Fat	7g
Saturated Fat	3g
Cholesterol	40mg
Fiber	2g
Sugar	11g
Sodium	170mg

Conclusion

These Blueberry Cottage Cheese Muffins are everything a muffin should be: fluffy, flavorful, and wholesome. They’re proof that you don’t need complicated ingredients to create something special. With juicy blueberries in every bite and the protein boost from cottage cheese, these muffins strike the perfect balance between indulgence and nourishment. Bake a batch for your family, share them with friends, or keep them all to yourself—I won’t judge!