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These cottage cheese blueberry muffins are soft, moist, and easy to make! The cottage cheese keeps them tender while adding a boost of protein, making them perfect for breakfast or a satisfying snack. Bursting with sweet, juicy blueberries and made with simple ingredients, these muffins are a healthier twist on a classic favorite.
If you love blueberry muffins, try our blueberry muffins with yogurt, blueberry muffins with lemon glaze and chocolate blueberry muffins next!
Table of Contents
- 🔍 Quick Look: Cottage Cheese Blueberry Muffins
- Why You Will Love This Recipe
- Key Ingredients
- Substitutions & Variations
- How To Make Cottage Cheese Blueberry Muffins
- Expert Tips
- Serving Suggestions
- Cottage Cheese Blueberry Muffins FAQs
- More Healthy Muffin Recipes to Try!
- Cottage Cheese Blueberry Muffins Recipe
🔍 Quick Look: Cottage Cheese Blueberry Muffins
- ⏱️ Prep Time: 15 minutes
- ⏱️ Cook Time: 25 minutes
- 🕒 Total Time: 40 minutes
- 🍽 Calories: ~100 kcal per muffin
- 👥 Servings: 12 muffins
- 🥣 Key Ingredients: Flour, cottage cheese, eggs, blueberries
- 👩🍳 Cook Method: Baked
- ⭐ Difficulty: Easy, effortless baking with wholesome ingredients.
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Why You Will Love This Recipe
- Healthier Muffins: No oil or butter is needed to make these muffins!
- Protein Boost: The cottage cheese adds protein to these muffins!
- Easy to Make: This recipe is easy to make and comes together with simple ingredients. Just mix the cottage cheese into the batter with the rest of the ingredients.
- Perfect for Meal Prep: Store leftovers to enjoy these muffins all week long.
- Bursting with Blueberries: These muffins are bursting with fresh, juicy blueberries in each bite! For another delicious flavor, try our banana cottage cheese muffins next!
“This is my go-to muffin recipe. My whole family loves them. They are so easy to make and freeze well.”
– dedra
Key Ingredients
- Flour: These muffins are made with all-purpose flour.
- Sweetener: Sweeten these muffins with sugar or a 1:1 sugar-free sweetener.
- Eggs: You will need two eggs for this recipe.
- Cottage Cheese: These blueberry muffins are made with cottage cheese! The cottage cheese adds protein and makes them moist. Try our cottage cheese banana bread next!
- Blueberries: Fold fresh blueberries into the muffin batter.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Use Your Milk of Choice: You can use your milk of choice for this recipe or a dairy-free milk alternative. Some options include fat-free milk, 1% milk, oat milk, cashew milk, or unsweetened almond milk.
- Cottage Cheese Options: You can make these blueberry cottage cheese muffins with full-fat, low-fat, or fat-free cottage cheese. Also, you don’t have to blend the cottage cheese before adding it to the batter. However, you can blend the cottage cheese if you want to.
- Make These Muffins Gluten-Free: To make these muffins gluten-free, substitute the all-purpose flour for a 1:1 gluten-free all-purpose flour blend.
- Frozen Blueberries: You can make this recipe with frozen blueberries. Rinse the frozen blueberries and then let them completely dry. From there, toss them in a small amount of flour to remove any excess moisture. Then, lightly fold them into the muffin batter.
How To Make Cottage Cheese Blueberry Muffins
- Add the flour, baking powder, baking soda, salt, and sweetener to a large bowl. Then, thoroughly mix these dry ingredients.
- Add the eggs to a separate bowl and whisk. After that, add the cottage cheese, milk, and vanilla extract to the bowl. Then, mix to combine.
- Add the wet ingredients to the bowl with the dry ingredients a little at a time until the batter is fully incorporated.
- Wash and dry the fresh blueberries. Once dry, place them in a bowl. Toss the blueberries with about a teaspoon of flour to help remove any excess moisture and prevent them from sinking to the bottom of the muffins.
- Add the blueberries to the muffin batter. Next, lightly fold them into the batter.
- Spray a non-stick silicone muffin pan with oil. Then, use a cookie scoop or measuring cup to pour the batter into the muffin pan, forming the muffins.
- Bake these cottage cheese blueberry muffins at 350°F for 24-26 minutes.
- Once done, carefully remove the muffins from the muffin pan and let them cool for at least 20 minutes before serving.
Expert Tips
- Toss Blueberries in Flour: It is helpful to toss the blueberries in a small amount of flour, about one teaspoon. It helps prevent the blueberries from sinking to the bottom of the muffins and removes any excess moisture.
- Don’t Over-Mix the Batter: Incorporate the dry and wet ingredients until the batter is fully combined, but don’t over-mix. Also, lightly fold the blueberries into the batter.
- Batter Consistency: If you are using a sugar substitute, it may absorb more liquid, which may make the muffin batter dry. If this happens, add another tablespoon of milk.
- Muffin Liners: If you don’t have a silicone non-stick muffin pan, add parchment paper liners to a muffin tin. Using parchment liners helps prevent the muffins from sticking to the liners.
- Check With a Toothpick: Check that the muffins are fully cooked by inserting a toothpick into the center of the muffins. If the toothpick comes out clean, they are done.
- Let the Muffins Cool: Make sure to let the muffins cool for at least 20 minutes before serving them.
Serving Suggestions
There are so many ways to serve these muffins! Enjoy them as a snack or for breakfast. I love enjoying these muffins with protein coffee and a cottage cheese fruit bowl. They’re also delicious with other breakfast staples such as our protein-packed cottage cheese quiche, cottage cheese scrambled eggs, cottage cheese bagels, or cottage cheese egg bites. Or, serve them with a yogurt bowl drizzled with honey and granola.
Cottage Cheese Blueberry Muffins FAQs
Are Cottage Cheese Blueberry Muffins Healthy?
These blueberry muffins made with cottage cheese are healthy. There is no oil or butter in this recipe. To further lighten up these muffins, you can use fat-free or low-fat cottage cheese. The cottage cheese makes these muffins higher in protein than many traditional muffins. You can also make them sugar-free by using your favorite sugar-free sweetener.
How Long Do Cottage Cheese Blueberry Muffins Last?
You can store leftover muffins in an airtight container on the counter at room temperature for one day. Or, store them in an airtight container in the fridge for 2-3 days.
What Do Cottage Cheese Blueberry Muffins Taste Like?
You don’t taste the cottage cheese in these muffins. They taste like traditional blueberry muffins. These muffins are bursting with the flavors of juicy blueberries in each delicious bite.
Can I Freeze Cottage Cheese Blueberry Muffins?
Yes! You can freeze these muffins! Store them in a freezer-safe container for up to two months.
More Healthy Muffin Recipes to Try!
Cottage Cheese
Blender Banana Cottage Cheese Muffins
Breakfast
Chocolate Blueberry Muffins
Breakfast
Strawberry Banana Muffins
If you try this recipe please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
Cottage Cheese Blueberry Muffins
Ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar or a 1:1 sugar-free sweetener such as monk fruit
- 2 large eggs
- 1 cup cottage cheese, fat-free, low-fat, or full-fat
- 1/3 cup milk of choice
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
Instructions
- Add the flour, baking powder, baking soda, salt, and sweetener to a large bowl. Then, thoroughly mix to combine these dry ingredients.
- Add the eggs to a separate bowl and whisk. After that, add the cottage cheese, milk, and vanilla extract to the bowl. Then, mix to combine the wet ingredients.
- Add the wet ingredients to the bowl with the dry ingredients a little at a time until the muffin batter is fully incorporated. Don’t over-mix the batter. *Sugar-free sweeteners tend to absorb more liquid, so if the batter is too thick, add an additional tablespoon of milk.
- Wash and dry the fresh blueberries. Ensure they are completely dry and then place them in a bowl. Toss the blueberries with about a teaspoon of flour to help remove any excess moisture and prevent them from sinking to the bottom of the muffins.
- Lightly fold the blueberries into the muffin batter.
- Spray a non-stick silicone muffin pan with oil. Then, use a cookie scoop or measuring cup to pour the batter into the muffin pan, forming 12 muffins.
- Bake these cottage cheese blueberry muffins at 350°F for 24-26 minutes, or until a toothpick inserted in the center comes out clean.
- Once done, carefully remove the muffins from the pan and let them cool for at least 20 minutes before serving.
Video
Notes
- Toss Blueberries in Flour: It is helpful to toss the blueberries in a small amount of flour, about one teaspoon. It helps prevent the blueberries from sinking to the bottom of the muffins and removes any excess moisture.
- Check With a Toothpick: You can check that the muffins are fully cooked and done by inserting a toothpick into the center of the muffins. If the toothpick comes out clean, the muffins are done.
- Cottage Cheese Options: You can make these blueberry cottage cheese muffins with full-fat, low-fat, or fat-free cottage cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi would applesauce work in place of any sweetener?
Hi Kara, unfortunately you can’t substitute the sweetener with applesauce in these cottage cheese blueberry muffins. It would make the consistency of the batter too wet and wouldn’t add enough sweetness.
Nice change for regular blueberry muffins. I used a mix of erythritol, stevia and Lakonta (sp?)monkfruit and found it really pretty dry so I added some more cashew milk. The consistency was chewy and a little strange but the taste was pleasing. I would make them again.
Hi Michaela, I’m glad you enjoyed the taste of these cottage cheese blueberry muffins and would make them again! Sugar substitutes like erythritol, stevia, and monk fruit can absorb more liquid, which can cause the batter to be drier. It’s great that you were able to add more cashew milk to adjust the consistency.
Do you think I could use oat flour instead of all purpose?
Hi Julia, thanks for reaching out! We have not tested this recipe with oat flour. However, if you wanted to give it a try I would suggest replacing each cup of all purpose flour with 3/4 cup of oat flour. Since oat flour lacks gluten, you would want to add a binding agent such as 1 tablespoon of ground flaxseed mixed with 2.5 tbsp of water. Or, you could add another egg to help with the structure of the muffins. If you add another egg, you may need to add more oat flour if the batter is too wet. Please let us know how it goes if you try it! Also, we have a blueberry baked oats recipe that uses oat flour that you may want to check out.
Hi! Is there a way to add more fiber? Maybe adding the unflavored Metamucil or psyllium husk?
Hi Jessica, thanks for reaching out! Yes, you can definitely boost the fiber in your cottage cheese blueberry muffins. Both unflavored Metamucil and psyllium husk are great options! If you’re using psyllium husk, I’d suggest adding about 1-2 tablespoons to the batter. For Metamucil, you could add a teaspoon or two, depending on your preference. Both options will help increase the fiber content without altering the flavor too much. Just keep in mind that you may want to add a little extra milk to balance out the texture since these fibers absorb moisture. I hope you enjoy these muffins, let us know how it goes!
Could I use coconut flour in place of all purpose?
Hello Elizabeth, thanks for reaching out. I wouldn’t recommend substituting the all-purpose flour for coconut flour in these muffins as coconut flour is extremely absorbent. It would require more liquid in the recipe, such as more eggs, and it would alter the original recipe too much. Also, coconut flour may make the muffins dense.
Can you taste the cottage cheese?
Hi Yvonne, thanks for reaching out. You can’t taste the cottage cheese in these blueberry muffins. The cottage cheese just makes them moist and adds protein. They taste just like traditional blueberry muffins. If you give them a try let us know how it goes!
These were so good! My batter was thicker then the picture but they turned out moist and very delicious. I did not have any silicone cups but just sprayed my muffin tin and they came out just fine. I also only did a half batch to try them first and I will definitely make them again.
Hi Shirley, I am so happy to hear that you enjoyed the muffins and am excited that you want to make them again! I am not sure if you used a sugar-free sweetener, but those tend to absorb more liquid, which may be why the batter was thicker. If so, or just if the batter is too thick in general, you can always add another splash of milk until the ideal batter consistency is reached. I hope this helps!
Can you substitute something else besides cottage cheese? I don’t have cottage cheese. I have cream cheese. Can you chop up cream cheese?
Hi Debbie, I would recommend replacing the cottage cheese with 3/4 cup of Greek yogurt. You might need to add a little more milk, see how the batter is when mixing it. I have not tried adding cream cheese to these muffins, but I have added Greek yogurt to muffins and they turn out great! I would definitely try it with Greek yogurt if you have that on hand, let us know how it works out!
I wonder if you can make these in just a small loaf pan? 9×5 might be too big but maybe 8×4? Or just the size you think the batter will fit into nicely?
Hi Bonnie, absolutely, no problem! You can definitely pour the batter into a loaf pan instead of a muffin pan. Use a loaf pan that the batter fits into. It would probably fit in a 9×5 or 8×4 pan, it just might not be as high of a loaf in the bigger pan. Make sure to spray the loaf pan with oil before adding the batter or add parchment paper. Also, keep in mind that it will take longer to bake than muffins. I have not tested this recipe in a loaf pan, but I would bake it at 350 degrees F for approximately 40-55 minutes, or until fully cooked through. Keep an eye on it and you can check if it is done by inserting a toothpick, if it comes out clean it is done. I hope this helps and you enjoy, let us know how it goes!
Absolutely delicious! I did have to add a bit more milk since batter seemed dry, but other than that no changes.
Hi Julie, we are so happy to hear that you liked the muffins. I am not sure if you used a sugar substitute, but sometimes when you use one it can absorb more liquid so in turn more milk may be needed. I will definitely add this as a tip, thanks for letting us know and thank you for taking the time to leave a comment!
These turned out great. I made a couple of adjustments. I added a half teaspoon of cinnamon and reduce the sugar to a half cup. They tasted great! I made regular sized muffins and they were done in 20 minutes. I will definitely make again.
Hi Tammy, thank you so much for leaving a comment, it really helps others looking to make the recipe! I love the idea of adding cinnamon to the muffins, it sounds like a delicious addition! I am so glad you loved the muffins!
This recipe came together quick and easy. They have a good flavor and taste delicious! Looking forward to trying other recipes.
Hi Veronica, we are so glad you enjoyed the muffins! We hope you find more recipes to enjoy, let us know how it goes. Thank you so much for taking the time to leave a review!
Made these muffins with cottage cheese but w/o egg (flax egg instead).
These were the fluffiest and yumm muffin that I have ever made. I wish i could upload a picture.
thanks for the recipe
Hi Ankita, I am so happy to hear that the muffins turned out well with a flax egg, that is so helpful for other readers to know! Thank you so much for taking the time to leave a review! You can always tag us on Instagram, we would love to see your delicious blueberry cottage cheese muffins!
I just made these muffins a couple hours ago. The mixture looked dry and esp. towards the end I couldnt completely incorporate the flour mixture*. I decided to add another egg (as opposed to more cottage cheese or liquid) and the texture came out fine.12 nice sized muffins
which grew beautifully. (*I followed the recipe to a T).
Hi Sara, I’m not sure if you used a sugar substitute, but they tend to absorb more liquid than regular sugar. I am making sure to add this as a pro tip. That may be why the batter was dry, but I love the idea of adding another egg and I am so happy they rose in the oven well and turned out! Thanks for leaving a comment, it really helps!
loved this. I subbed Truvia baking blend for monkfruit sweetener, and they came out perfect. Not too sweet and perfectly moist. I will make these again
I’m so glad you loved the cottage cheese blueberry muffins and that the Truvia baking blend worked perfectly for you! It’s wonderful to hear that the muffins had just the right amount of sweetness and turned out moist. Thank you for sharing your feedback!
Can you use almond flour instead of reg flour?
Hi Annette, I have not tested this recipe with almond flour. However, if you wanted to give it a try I would substitute the almond flour 1:1. Keep in mind that the muffins may turn out more dense and moist if you use almond flour. Also, if the batter seems too wet, add more almond flour. You may also want to add an additional 1/4 teaspoon of baking powder and 1/8 teaspoon of baking soda to help the muffins rise. The muffins may also bake slightly faster, so keep an eye on them. I hope this helps and you enjoy these blueberry muffins! Let me know if you give them a try!
Can these be made gluten-free?
Hi Karen, yes you can make these cottage cheese blueberry muffins gluten-free! Just be sure to use a 1:1 gluten-free all-purpose flour blend. I hope this helps and you enjoy the muffins!
can you substitute frozen blueberries?
Hello, yes you can absolutely use frozen blueberries instead! Just rinse them to defrost them and then let them completely dry on a paper towel. From there, toss them in a small amount of flour to remove any excess moisture and then lightly fold them into the muffin batter. I hope you enjoy these cottage cheese blueberry muffins!