You are going to love how moist and fluffy these Cottage cheese blueberry muffins turn out. Made with simple pantry ingredients, they’re quick to prepare and perfect for breakfast on the go or a mid-day snack.
If you enjoy cottage cheese treats, try the cottage cheese banana bread recipe referenced in the original post.
Cottage cheese has become a favorite ingredient for both sweet and savory cooking. It adds moisture and a tender crumb to baked goods without overpowering other flavors. These cottage cheese blueberry muffins use everyday ingredients and come together easily. You can swap the blueberries for other berries or add chocolate chips for a different twist.
Ingredients you will need
The full measurements are shown in the recipe card below. Here’s a summary of what you’ll need:
- Flour: all-purpose is used; whole wheat, oat, or gluten-free flour can also work
- Oil: coconut oil is recommended; avocado or vegetable oil are good substitutes
- Sugar: coconut sugar or light brown sugar (fine cane sugar works)
- Cottage cheese: any variety works; small-curd or blended large-curd are fine
- Milk: any milk of choice
- Eggs
- Vanilla extract
- Baking powder and baking soda
- Salt
- Ground cinnamon
- Fresh or frozen blueberries (toss 1 cup in 1 tbsp flour)
- Lemon: juice and zest of half a lemon for brightness
How to make blueberry cottage cheese muffins
Follow these steps for moist, tender muffins:
Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or spray.
In a blender or with a whisk, combine oil, sugar, cottage cheese, milk, eggs, lemon juice and zest, and vanilla. Blend or mix until smooth.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Pour the wet mixture over the dry ingredients and stir gently with a spatula until combined. Coat 1 cup of blueberries with 1 tablespoon of flour and fold them into the batter to help prevent sinking. Divide the batter evenly among the prepared muffin cups.
Top muffins with the remaining 1/4 cup blueberries. Bake 24–26 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to finish cooling.
Notes and variations
- Flour: all-purpose works well; whole wheat, oat, or gluten-free flours are suitable alternatives. If using almond flour, start with a larger quantity and adjust for moisture.
- Berries: swap blueberries for strawberries, raspberries, or mixed berries. Chocolate chips also make a tasty variation.
- Cottage cheese: large-curd or small-curd both work since the mixture is blended; full-fat varieties give richer muffins.
- Lemon: adds brightness—replace with a little lemon extract if needed.
- Cooling: allow muffins to cool before removing them from the pan to maintain their shape and texture.
Common questions
Yes. Frozen blueberries work well—toss them in flour first so they don’t bleed into the batter as much.
You can use almond flour, but it retains more moisture. Start with about 2 cups and add 1–2 tablespoons at a time until the batter is thick enough. Allow muffins to cool completely before serving.
Yes—lemon extract is a fine substitute when fresh lemon isn’t available.
Store in the refrigerator for up to 7 days.
Yes. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat briefly in the microwave.
You can whisk the wet ingredients by hand—mashing the cottage cheese slightly with a fork first will help, as shown in the original video.
More cottage cheese recipes
- Cottage cheese banana bread
- Cottage cheese chips
- Savory cottage cheese bread
- Cottage cheese brownies
- Cottage cheese pizza bowl
- Viral cottage cheese wrap
- Cottage cheese pizza crust
- Cottage cheese cookie dough
If you try the recipe and enjoy it, leave feedback and a rating in the comments. Sharing with friends and family is always appreciated.
Cottage Cheese Blueberry Muffins
Servings: 12
Prep: 10 mins • Cook: 25 mins • Total: 35 mins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup coconut oil
- 1/2 cup coconut sugar (or light brown sugar)
- 1 cup cottage cheese (used 4%)
- 1/4 cup milk of choice (used 2%)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups fresh blueberries (1 cup tossed in 1 tbsp flour)
- Juice and zest of half a lemon
Instructions
- Preheat the oven to 350°F and line a muffin tin or spray with cooking spray.
- Blend or whisk together oil, sugar, cottage cheese, milk, eggs, lemon juice and zest, and vanilla until smooth.
- In a large bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
- Pour the wet mixture over the dry ingredients and stir until combined.
- Toss 1 cup of blueberries in 1 tablespoon flour and fold them gently into the batter.
- Divide the batter into 12 muffin cups. Top with the remaining 1/4 cup blueberries.
- Bake 24–26 minutes or until a toothpick comes out clean. Cool 5–10 minutes before serving.
Notes
- Any common flour will work; adjust for moisture when using almond flour.
- Frozen blueberries are fine—coat them in flour first.
- Full-fat cottage cheese yields richer muffins; blending helps smooth texture.
- Allow muffins to cool before removing from the pan.
Nutrition
Carbohydrates: 22 g
Protein: 5 g
Fat: 6 g
Nutrition information is an approximation.
Additional Info
Course: Breakfast, Dessert • Cuisine: American