These cottage cheese blueberry muffins are a high-protein breakfast option that’s perfect for meal prep! Packed with fresh blueberries for a naturally sweet flavor, these easy make-ahead muffins are great for busy mornings. A must-try cottage cheese recipe for a quick, grab-and-go breakfast that keeps you fueled all week long!
Why You’ll Love This Cottage Cheese Blueberry Muffins Recipe
If you love baking with cottage cheese, you’re in for a treat! From Cottage Cheese Snickerdoodle Muffins to Peanut Butter Muffins, I’ve experimented with many flavors, but these Cottage Cheese Blueberry Muffins might just be my favorite yet.
The secret? Creamy, protein-packed cottage cheese keeps them incredibly moist, while the fresh blueberries add bursts of sweetness. Best of all, you can make them in one bowl in under 35 minutes—perfect for busy mornings when you want something quick yet homemade.
I started making these muffins to add more protein to my breakfast without eating eggs every day. Now, I prep a batch at the beginning of the week, and they disappear before I even get a chance to freeze them. They’re soft, fluffy, and naturally sweet, making them the ultimate grab-and-go breakfast or snack.
Pro Tip: Warm one up and pair it with coffee or a matcha latte—it’s like a bakery-style treat but even better because you made it yourself!
Ingredients and Substitutions for Cottage Cheese Blueberry Muffins
These Cottage Cheese Blueberry Muffins come together with simple, wholesome ingredients. Here’s what you’ll need:
- All-Purpose Flour – Creates the best texture! If you’re gluten-free, use a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur’s.
- Baking Soda – Helps the muffins rise to fluffy perfection.
- Salt – Enhances all the flavors and keeps everything balanced.
- Ground Cinnamon – Adds warmth and complements the blueberries beautifully.
- Coconut Oil – Keeps the muffins super moist. You can substitute it with butter, ghee, or another neutral oil.
- Coconut Sugar – An unrefined sweetener that gives a mild caramel-like flavor. Swap with cane sugar or a sugar-free alternative if preferred.
- Vanilla Extract or Vanilla Bean Paste – Provides a classic bakery-style flavor boost.
- Whole Milk Cottage Cheese – The star ingredient that keeps these muffins soft, fluffy, and packed with protein.
- Milk – Helps thin the batter slightly. You can use regular milk, almond milk, oat milk, or any nut/seed milk.
- Eggs – Bind everything together and create a perfectly fluffy texture.
- Fresh Blueberries – Add juicy bursts of sweetness. If using frozen blueberries, don’t thaw them first to prevent excess moisture.
Super simple, incredibly delicious, and loaded with protein—once you try these, they’ll be on repeat in your kitchen!
How to Make Cottage Cheese Blueberry Muffins
1: Mix the Wet Ingredients
In a large bowl, whisk together melted coconut oil, coconut sugar, vanilla, milk, and eggs until well combined. Stir in the cottage cheese.
2: Add the Dry Ingredients
Gently fold in the flour, baking soda, salt, and cinnamon using a rubber spatula. Mix until just incorporated.
3: Fold in the Blueberries
Toss the fresh blueberries with a little flour, then fold them into the batter. This prevents them from sinking while baking.
4: Bake to Perfection
Divide the batter into a greased muffin tin, filling every other cavity for even baking. Bake at 350°F (175°C) for 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Tips for the Best Blueberry Muffins
- One-Bowl Wonder – Mix everything in one bowl for easy cleanup.
- Grease Your Muffin Liners – Even if using high-quality liners, a quick spray of non-stick spray helps prevent sticking.
- Prevent Blueberries from Sinking – Toss them in flour before adding to the batter to keep them evenly distributed.
- Evenly Scoop Batter – Use a double cookie scoop for uniform muffins every time.
- Extra Blueberries on Top – Press a few on top before baking for a bakery-style look.
- Use Every Other Muffin Cavity – This helps with better air circulation, giving muffins a beautiful domed shape.
How to Serve and Store Blueberry Muffins
Serving
Let your Cottage Cheese Blueberry Muffins cool for at least 30 minutes before enjoying them. This prevents the liners from sticking and lets the flavors fully develop.
For an extra treat, warm them in the microwave for 30 seconds and serve with butter or nut butter (like almond, matcha almond, or cashew butter).
Storing
- Refrigerate: Store in an airtight container in the fridge for up to 7 days.
- Freeze: For longer storage, freeze them for up to 45 days. To enjoy, thaw overnight in the fridge or leave at room temperature until soft.
These muffins are perfect for meal prep, so you always have a delicious, protein-packed snack ready to go!
Taste and Texture
These muffins are sweet, cozy, and bursting with juicy blueberries in every bite. The warm cinnamon makes them extra comforting, and best of all—you won’t even taste the cottage cheese! It simply makes them super soft, fluffy, and irresistibly moist. No dry muffins here!
Enjoy them for breakfast, a snack, or alongside coffee—you’ll love every bite!
Frequently Asked Questions
Can I use almond flour instead of all-purpose flour?
I haven’t tested this recipe with almond flour, so I can’t guarantee the results. Since almond flour isn’t a 1:1 substitute, it may change the texture. If you try it, let me know in the comments!
More Cottage Cheese Recipes You’ll Love
- Easy and Delicious Breakfast Egg Muffins Recipe
- Cottage Cheese Egg Bake Recipe
- Sausage Hash Brown Breakfast Casserole
- High Protein Chicken Orzo – A Cheesy, Creamy One-Pot Meal!
- Make-Ahead Breakfast Bowls – A High Protein Breakfast
If you make these Cottage Cheese Blueberry Muffins, I’d love to hear your thoughts! Leave a comment and rating below, and don’t forget to tag me on Pinterest if you share a photo. Enjoy! 💙
Cottage Cheese Blueberry Muffins
Ingredients
- 1/4 cup coconut oil melted. may sub any other oil or butter
- 1/2 cup coconut sugar may sub cane sugar or monk fruit sweetener
- 1 tsp vanilla bean paste or vanilla extract
- 1 cup plain whole milk cottage cheese I like Good Culture
- 1/4 cup milk any nut or seed milk works
- 2 eggs
- 1.5 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup fresh blueberries tossed in flour
Instructions
- Preheat oven to 375F and prepare a muffin tin by lining it with muffin liners in every other muffin cavity. Grease the muffin liners with non-stick sprat, just to be sure they don’t stick.
- In a large bowl mix together the melted coconut oil, coconut sugar, vanilla, milk, and eggs. Whisk until ingredients are well incorporated. Then, mix in the cottage cheese.
- Next, add in the flour, baking soda, salt, and cinnamon and use a rubber spatula to fold until ingredients are just incorporated.
- Toss the fresh blueberries in a touch of flour until each one is well coated. Then add them into the batter and gently fold until they are well incorporated.
- I like to use a double cookie scoop to add batter to muffin tins, but you can use a spoon as well. Top the batter off with more blueberries if desired and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before removing from the liners to help prevent sticking. Enjoy muffins warm for best results.
Notes
- Tossing the fresh blueberries in flour before adding to the batter prevents them from sinking to the bottom during baking time.
- Use a double cookie scoop to add batter to muffin liners.
- Add on more blueberries to the tops before baking if desired.
- Bake muffins using every other muffin cavity, this will allow each muffin to really pop during baking time.
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