Moist, fluffy, and packed with protein, these Blueberry Cottage Cheese Muffins are a delicious way to start your morning or enjoy a wholesome snack. Made with creamy cottage cheese and sweet blueberries, they’re naturally moist, not too sweet, and perfect for make-ahead breakfasts or lunchbox treats.
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Why You’ll Love This Recipe
Protein-Packed – Thanks to cottage cheese and eggs
Moist & Tender – Naturally soft without being greasy
Naturally Sweet – Balanced with fruit and minimal added sugar
Great for Meal Prep – Freezer-friendly and portable
Easy to Customize – Swap fruits or add spices for variety
Ingredients You’ll Need
1 cup cottage cheese (full-fat or low-fat)
2 large eggs
⅓ cup honey or maple syrup
¼ cup milk (dairy or plant-based)
1 tsp vanilla extract
1¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup fresh or frozen blueberries
Zest of 1 lemon (optional for brightness)
Optional Add-Ins:
¼ tsp cinnamon
2 tbsp ground flaxseed or chia seeds
¼ cup rolled oats (for topping or batter)
Tools You’ll Need
Mixing bowls
Whisk and spatula
12-cup muffin tin
Muffin liners or nonstick spray
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C).
Line or grease a 12-cup muffin tin.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together cottage cheese, eggs, honey (or syrup), milk, vanilla extract, and lemon zest if using.
Whisk until the mixture is mostly smooth—small curds from the cottage cheese are okay!
Step 3: Add the Dry Ingredients
In a separate bowl, mix the flour, baking powder, baking soda, and salt.
Gradually stir the dry ingredients into the wet until just combined—do not overmix.
Step 4: Fold in the Blueberries
Gently fold in the blueberries using a spatula.
If using frozen berries, toss them in a little flour to prevent sinking.
Step 5: Fill the Muffin Tins
Spoon the batter evenly into the muffin cups, filling about ¾ full.
Optional: Sprinkle oats or extra blueberries on top for texture.
Step 6: Bake
Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Serve and Enjoy
Serve warm or at room temperature. These muffins are perfect with tea, yogurt, or fruit on the side.
Tips for the Best Cottage Cheese Muffins
Use Full-Fat Cottage Cheese – For extra richness and moisture
Don’t Overmix – Keeps muffins tender and fluffy
Toss Berries in Flour – Helps prevent them from sinking
Cool Before Storing – Prevents sogginess in containers
Serving Suggestions
Serve with:
A smear of almond or peanut butter
Greek yogurt and a drizzle of honey
A warm cup of coffee or herbal tea
Fresh fruit on the side
Perfect for:
Grab-and-go breakfasts
Lunchboxes
Afternoon snacks
Healthy dessert swaps
How to Store & Freeze
Refrigerate: Store in an airtight container for up to 5 days
Freeze: Wrap individually and freeze for up to 2 months
Reheat: Microwave for 15–20 seconds or enjoy at room temperature
Frequently Asked Questions
Can I use Greek yogurt instead of cottage cheese?
Yes, but the texture will be slightly denser and less creamy.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend.
Can I use other fruits?
Absolutely—try raspberries, diced strawberries, or chopped apples.
Can I make them sweeter?
Add 2–4 extra tablespoons of honey or a sprinkle of coarse sugar on top before baking.
Final Thoughts
These Blueberry Cottage Cheese Muffins are a wholesome twist on a classic, combining fruit, protein, and simple ingredients into a muffin that’s both nourishing and delicious. Easy to bake, easy to store, and easy to love—they’re a must-try for your weekly meal prep!
Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your muffins turn out.
Preparation Time: 10 minutes
Cooking Time: 22 minutes
Cuisine: American
Nutritional Information (Per Muffin):
Calories: 160 | Protein: 6g | Carbohydrates: 19g | Fat: 6g | Fiber: 1g | Sodium: 190mg
Blueberry Cottage Cheese Muffins
- Total Time: 32 minutes
Description
Moist, fluffy, and packed with protein, these Blueberry Cottage Cheese Muffins are a delicious way to start your morning or enjoy a wholesome snack. Made with creamy cottage cheese and sweet blueberries, they’re naturally moist, not too sweet, and perfect for make-ahead breakfasts or lunchbox treats.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
1 cup cottage cheese (full-fat or low-fat)
2 large eggs
⅓ cup honey or maple syrup
¼ cup milk (dairy or plant-based)
1 tsp vanilla extract
1¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup fresh or frozen blueberries
Zest of 1 lemon (optional for brightness)
Optional Add-Ins:
¼ tsp cinnamon
2 tbsp ground flaxseed or chia seeds
¼ cup rolled oats (for topping or batter)
Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C).
Line or grease a 12-cup muffin tin.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together cottage cheese, eggs, honey (or syrup), milk, vanilla extract, and lemon zest if using.
Whisk until the mixture is mostly smooth—small curds from the cottage cheese are okay!
Step 3: Add the Dry Ingredients
In a separate bowl, mix the flour, baking powder, baking soda, and salt.
Gradually stir the dry ingredients into the wet until just combined—do not overmix.
Step 4: Fold in the Blueberries
Gently fold in the blueberries using a spatula.
If using frozen berries, toss them in a little flour to prevent sinking.
Step 5: Fill the Muffin Tins
Spoon the batter evenly into the muffin cups, filling about ¾ full.
Optional: Sprinkle oats or extra blueberries on top for texture.
Step 6: Bake
Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: Serve and Enjoy
Serve warm or at room temperature. These muffins are perfect with tea, yogurt, or fruit on the side.
Notes
Use Full-Fat Cottage Cheese – For extra richness and moisture
Don’t Overmix – Keeps muffins tender and fluffy
Toss Berries in Flour – Helps prevent them from sinking
Cool Before Storing – Prevents sogginess in containers
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Cuisine: American
