Let’s be real—mornings are hard. You either have time to eat something decent, or you grab a sad granola bar and call it a day. But what if I told you that you could have soft, fluffy, blueberry-packed muffins that taste like a bakery treat and keep you full all morning? Enter: Blueberry Cottage Cheese Muffins.
I started making these muffins when I realized I needed more protein in my mornings but didn’t want to eat eggs every single day (love them, but variety is key). These muffins are packed with protein cottage cheese, fresh blueberries, and just enough sweetness to feel indulgent but not like a sugar crash waiting to happen.
And the best part? They come together in one bowl and take less than 35 minutes to make. Seriously. No fancy techniques, no multiple bowls, just mix, scoop, and bake.
Speaking of easy, if you’re a cottage cheese fan, check out these Cottage Cheese Pancakes or Cottage Cheese Scrambled Eggs—you’ll love them!
What Makes These Muffins So Good?
Aside from the fact that they’re soft, fluffy, and packed with juicy blueberries, these muffins are:
- High in Protein – Thanks to protein cottage cheese, they’ll keep you full longer.
- Ridiculously Moist – No dry muffins here! Cottage cheese keeps them soft.
- Made in One Bowl – Because who wants to wash extra dishes?
- Perfect for Meal Prep – Make a batch and enjoy all week.
- Freezer-Friendly – Stash some away for busy mornings.
Ingredients You’ll Need
Here’s everything you’ll need to make Blueberry Cottage Cheese Muffins and why each ingredient is essential:
The Basics for Perfect Muffins
- All-Purpose Flour – The key to that perfect soft texture.
- Baking Soda & Baking Powder – Makes them rise beautifully.
- Salt – A little salt enhances all the flavors.
The Flavor Boosters
- Cinnamon – Gives the muffins a warm, cozy vibe.
- Vanilla Extract – That classic bakery-style flavor.
The Secret to Moist Muffins
- Cottage Cheese – Adds creaminess and protein. Use full-fat for the best texture.
- Eggs – Holds everything together while making the muffins light.
- Milk – Helps create the perfect consistency. Any milk works, even almond or oat.
- Coconut Oil or Butter – Keeps them moist and rich.
The Natural Sweetness
- Coconut Sugar or Cane Sugar – Just enough to enhance the flavors without making them overly sweet.
- Fresh Blueberries – Juicy bursts of sweetness in every bite. Frozen works too—just don’t thaw them first!
Looking for another delicious breakfast idea? Try this Cottage Cheese Toast—it’s quick, easy, and packed with protein!
Step-by-Step Instructions
Step 1: Preheat & Prep
Set your oven to 375°F and line a muffin tin with paper liners. If you want to avoid the dreaded muffin-stuck-to-the-paper situation, spray the liners with a little nonstick spray.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together melted coconut oil, sugar, eggs, vanilla, and milk. Once that’s combined, fold in the cottage cheese. It might look a little lumpy at first, but trust me, it’ll all come together beautifully.
Step 3: Add the Dry Ingredients
Sprinkle in flour, baking soda, baking powder, salt, and cinnamon. Stir everything together until just combined. Overmixing will lead to tough muffins, and nobody wants that.
Step 4: Fold in the Blueberries
Toss your blueberries in a tiny bit of flour before adding them—this keeps them from sinking to the bottom. Then, gently fold them into the batter (don’t mash them unless you want purple muffins).
Step 5: Fill the Muffin Cups
Scoop the batter evenly into the muffin tin, filling each about three-quarters full. If you want that bakery-style look, press a few extra blueberries on top of each muffin before baking.
Step 6: Bake & Cool
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.
Pro Tips for Perfect Muffins
Make Them Extra Fluffy
Let the batter sit for 10 minutes before baking. This allows the baking soda to do its thing and makes the muffins extra fluffy.
Keep Blueberries From Sinking
Coating them in flour before folding them in helps distribute them evenly throughout the muffins.
Bake in Every Other Muffin Cup
Leaving space between each muffin allows better airflow, which leads to a higher rise and perfect golden tops.
Grease Your Muffin Liners
Even if you’re using liners, a little spray of nonstick oil can save you from half of your muffin getting stuck to the paper.
How to Store & Serve Your Muffins
Enjoy Them Fresh or Warm
These muffins are amazing straight out of the oven, but they’re also delicious toasted with a little butter or nut butter.
Storing for Maximum Freshness
- Room Temperature: Store in an airtight container for 3 days.
- Refrigerator: Keeps fresh for up to a week.
- Freezer: Freeze for up to 3 months. To reheat, microwave for 30 seconds.
For another protein-packed recipe, check out this Cottage Cheese Pizza Crust—it’s a game-changer!
What Do They Taste Like?
If you’re worried about a strong cottage cheese flavor, don’t be! You won’t taste it at all. It just makes these muffins incredibly soft and moist. The blueberries add little pockets of juicy sweetness, and the cinnamon gives them a warm, comforting vibe. They’re sweet but not too sweet—perfect for breakfast or a mid-day snack.
Frequently Asked Questions
Can I Use Frozen Blueberries?
Yes! Just add them straight from the freezer—don’t thaw them first, or they’ll get watery.
Can I Make These Dairy-Free?
Yes! Swap the cottage cheese for a dairy-free yogurt and use almond or oat milk.
Can I Reduce the Sugar?
Absolutely. You can use a sugar substitute like monk fruit if you prefer.
Are These Good for Meal Prep?
Yep! Make a batch and store them for quick, healthy high-protein meals throughout the week.
Can I Use Almond Flour?
Almond flour isn’t a 1:1 swap, but a gluten-free baking blend works well.
Blueberry Cottage Cheese Muffins
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup coconut sugar or cane sugar
- 2 eggs
- 1 cup cottage cheese full-fat preferred
- 1/3 cup milk dairy or plant-based
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh blueberries or frozen, unthawed
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with liners. Lightly spray liners with nonstick spray.
- In a large bowl, whisk together melted coconut oil, sugar, eggs, vanilla, and milk. Stir in cottage cheese until combined.
- Sift in flour, baking soda, baking powder, salt, and cinnamon. Gently mix until just combined—do not overmix.
- Toss blueberries in 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
- Divide the batter evenly into muffin cups, filling each about ¾ full. Press a few extra blueberries on top for a bakery-style look.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
- For extra fluffy muffins, let the batter sit for 10 minutes before baking.
- Use fresh blueberries for the best results, but frozen blueberries work if added straight from the freezer.
- Store muffins in an airtight container at room temperature for 3 days or refrigerate for up to a week. Freeze for up to 3 months.
- For a dairy-free version, swap cottage cheese for dairy-free yogurt and use plant-based milk.
So there you have it—Blueberry Cottage Cheese Muffins that are easy to make, packed with protein, and ridiculously delicious. Whether you enjoy them fresh, toasted, or as a grab-and-go snack, they’ll quickly become a staple in your kitchen.
Give them a try, and let me know how they turn out! And if you’re looking for more cottage cheese dessert recipes, check out these Cottage Cheese Pancakes. Happy baking!
