Blueberry Cottage Cheese Muffins are officially my new breakfast obsession. There’s just something about soft, fluffy muffins bursting with juicy blueberries that makes mornings feel extra special. Back in my tiny college apartment, I never imagined cottage cheese would become a secret weapon in my baking. But here we are and trust me, it works.
These protein-packed muffins bring together creamy cottage cheese, juicy blueberries, and a touch of warm cinnamon flavor, all in one easy grab-and-go breakfast. Plus, they’re naturally sweetened with coconut sugar and made with wholesome ingredients, so they’re perfect for a high-protein breakfast, a nut-free snack for the kids, or a meal prep snack to fuel your busy days.
And hey, if you’ve fallen in love with Cottage Cheese Bagels or a High Protein Cottage Cheese Smoothie, you’ll definitely want to keep reading. This cottage cheese blueberry muffins recipe is going to surprise you with how moist, tender, and incredibly satisfying each bite is.
Table of content
Table of Contents
Blueberry cottage cheese muffins
- Total Time: 30 min
- Yield: 12 muffins
Description
These blueberry cottage cheese muffins are moist, protein-packed, and bursting with juicy blueberries. Perfect for a high-protein breakfast, easy grab-and-go snack, or kid-friendly bake!
Ingredients
1/4 cup coconut oil (melted, may sub other oil or butter)
1/2 cup coconut sugar (or cane sugar/monk fruit sweetener)
1 tsp vanilla bean paste or extract
1 cup plain whole milk cottage cheese
1/4 cup milk (any nut or seed milk)
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
1. Preheat oven to 350°F. Line muffin pan with liners or grease with avocado/coconut oil.
2. In a large bowl, whisk coconut oil, coconut sugar, and vanilla. Add cottage cheese, milk, and eggs. Mix until blended.
3. Sprinkle in flour, baking soda, salt, and cinnamon. Fold gently to combine.
4. Toss blueberries with a little flour, then fold into batter.
5. Divide batter evenly into muffin cups, filling each 3/4 full.
6. Bake for 18–22 min, or until a toothpick inserted comes out clean.
7. Cool muffins in pan for 5 min, then transfer to a wire rack. Enjoy!
Notes
Tossing the blueberries in flour prevents sinking.
For gluten-free muffins, sub a 1:1 gluten-free flour blend.
These muffins freeze beautifully — microwave for 30 seconds to reheat.
Add extra cinnamon for a warmer flavor.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Why You’ll Love These Blueberry Cottage Cheese Muffins
Growing up, I never thought I’d be the kind of person who got excited about cottage cheese, let alone putting it in muffins. But everything changed during my college days. With a fridge that barely held more than a few ingredients, I discovered that cottage cheese wasn’t just for savory dishes it could actually make muffins unbelievably moist and tender.
That little kitchen experiment sparked something in me. I wanted soft, fluffy muffins that weren’t just tasty but also packed with enough protein to keep me going through long study sessions. That’s when my love for cottage cheese blueberry muffins really began.
Fast forward to today, and this one-bowl muffin recipe is still my go-to for easy, protein-packed muffins. The magic? It’s all in the cottage cheese. It brings a creamy richness without making the muffins heavy. And when you fold in those juicy blueberries, they burst with flavor in every bite. A hint of warm cinnamon flavor ties it all together for the perfect high-protein breakfast or meal prep snack.
What’s even better? These muffins are naturally sweetened with coconut sugar, making them a great nut-free snack for school lunches or a kid-friendly bake for weekend breakfasts. Plus, they fit right into a gluten-free muffins lifestyle with simple swaps, so everyone can enjoy.
If you’ve already tried my Cottage Cheese Omelette or my popular Cottage Cheese Toast, you know how versatile cottage cheese can be. But trust me, these muffins take it to a whole new level. They’re moist, bursting with blueberries, and have that irresistible soft, fluffy texture that makes them impossible to resist.
The Secret to Soft, Fluffy Blueberry Cottage Cheese Muffins
When it comes to baking muffins that are moist, tender, and packed with goodness, it all starts with the right ingredients. For these protein-packed muffins, I’ve combined simple pantry staples with creamy cottage cheese for a soft, fluffy texture that rivals your favorite bakery treat.
The star ingredient? You guessed it cottage cheese. Not only does it add extra protein, but it also keeps the muffins unbelievably moist without weighing them down. It’s the same trick I use in my Cottage Cheese Egg Muffins and even my Cottage Cheese Cinnamon Rolls to create that melt-in-your-mouth, fluffy bite.
You’ll also love how the coconut oil brings a subtle richness while keeping these muffins nut-free and kid-friendly. The coconut sugar adds the perfect hint of sweetness without making them overly sugary ideal for a grab-and-go breakfast or snack.
And of course, those juicy blueberries bursting in every bite? Absolute perfection. Lightly tossing them in flour prevents them from sinking to the bottom, so your muffins are soft and fluffy throughout with juicy pops of blueberry goodness.
Here’s what you’ll need to make these easy, one-bowl muffins:
| Ingredient | Amount |
|---|---|
| Coconut oil (melted, or sub other oil/butter) | 1/4 cup |
| Coconut sugar (or cane sugar/monk fruit) | 1/2 cup |
| Vanilla bean paste or extract | 1 tsp |
| Plain whole milk cottage cheese | 1 cup |
| Milk (any nut or seed milk) | 1/4 cup |
| Eggs | 2 |
| All-purpose flour | 1.5 cups |
| Baking soda | 1 tsp |
| Salt | 1/4 tsp |
| Ground cinnamon | 1/2 tsp |
| Fresh blueberries (tossed in flour) | 1 cup |
These simple ingredients come together for an irresistible batch of blueberry cottage cheese muffins. Trust me, once you try them, they’ll become your favorite protein-rich breakfast or easy grab-and-go meal prep snack.
How to Make Blueberry Cottage Cheese Muffins: Easy Steps for Success
These blueberry cottage cheese muffins come together quickly in just one bowl, making them a must-try for any high-protein breakfast lover. With juicy blueberries, creamy cottage cheese, and warm cinnamon flavor, they’re bursting with moist, tender goodness in every bite. Let’s break it down step by step.
Mix the Wet Ingredients
Start by preheating your oven to 350°F. Line a muffin pan with parchment liners or lightly grease each cup with avocado or coconut oil this keeps your blueberry cottage cheese muffins from sticking.
In a large bowl, whisk together the melted coconut oil, coconut sugar, and vanilla extract. Add the cottage cheese, milk, and eggs. Mix until everything is well blended. Thanks to the cottage cheese, these muffins stay moist with a soft, fluffy texture, making them perfect for meal prep snacks or an easy grab-and-go breakfast.
Add the Dry Ingredients & Blueberries
Next, sprinkle in the flour, baking soda, salt, and ground cinnamon. Gently fold the mixture — avoid overmixing to keep your muffins soft and fluffy.
In a small bowl, toss the blueberries with a spoonful of flour. This simple trick prevents them from sinking to the bottom. Gently fold the blueberries into the batter, and you’ll notice your blueberry cottage cheese muffins are already looking incredible.
Bake Until Moist, Tender, and Perfect
Divide the batter evenly into the muffin cups, filling each about 3/4 full. Bake for 18–22 min or until a toothpick inserted into the center comes out clean. The muffins are soft, bursting with juicy blueberries, and filled with protein from the cottage cheese.
Cool for 5 min in the pan before transferring to a wire rack. Now you’ve got the ultimate moist, protein-packed muffins ready to enjoy.
Love these? Try my Cottage Cheese Muffins or Cottage Cheese Banana Muffins for more protein-rich breakfast options bursting with cottage cheese magic.
The Best Ways to Store, Meal Prep, and Serve Blueberry Cottage Cheese Muffins
These blueberry cottage cheese muffins aren’t just a delicious high-protein breakfast — they’re perfect for meal prep snacks, kid-friendly bakes, and easy grab-and-go breakfasts all week long. With the right storage tips, you can keep your muffins moist, bursting with juicy blueberries, and soft, fluffy for days.
How to Store Blueberry Cottage Cheese Muffins
Once your blueberry cottage cheese muffins have cooled completely, store them in an airtight container at room temperature for up to 2 days. To keep them moist and tender, place a paper towel underneath and on top of the muffins inside the container.
If you want to store your blueberry cottage cheese muffins longer, pop them in the fridge. They’ll stay fresh for up to 5 days and still have that irresistible soft, fluffy texture thanks to the cottage cheese.
Meal Prep & Freezing Tips
These blueberry cottage cheese muffins are perfect for meal prep snacks or a protein-rich breakfast on busy mornings. Simply freeze them! Arrange the cooled muffins on a baking sheet, freeze for 1 hour, then transfer to a freezer-safe bag or container.
When you’re ready to enjoy, microwave your blueberry cottage cheese muffins for about 30 seconds. They’ll be just as moist and bursting with juicy blueberries as the day you made them.
Serving Ideas You’ll Love
These muffins pair perfectly with a Cottage Cheese Smoothie or as part of a protein-packed breakfast spread with Cottage Cheese Toast. You can even warm them up and enjoy with a smear of nut butter for a satisfying, high-protein snack.
Craving more? Try my Cottage Cheese Bagel for another protein-packed, cottage cheese favorite — because cottage cheese baking makes everything better.
With these simple tips, your blueberry cottage cheese muffins will stay fresh, moist, and ready whenever hunger strikes.
Can you put cottage cheese in blueberry muffins?
Absolutely! In fact, cottage cheese is the secret to making these blueberry cottage cheese muffins incredibly moist and packed with protein. It melts right into the batter, giving the muffins a soft, fluffy texture without adding heaviness. If you’ve tried my Cottage Cheese Omelette or Cottage Cheese Toast, you already know how cottage cheese baking adds both creaminess and extra nutrition to simple recipes.
What’s the secret to moist muffins?
It all comes down to the right balance of ingredients and cottage cheese is the key. These blueberry cottage cheese muffins stay moist thanks to the protein-rich cottage cheese and the healthy fats from avocado or coconut oil. Tossing the blueberries in flour also keeps them evenly distributed, so every bite bursts with juicy blueberry flavor and stays tender.
What is the trick for blueberry muffins?
For perfect blueberry cottage cheese muffins every time, lightly toss the blueberries in flour before folding them into the batter. This prevents them from sinking to the bottom, ensuring juicy blueberries are evenly spread throughout. Also, avoid overmixing the batter that’s how you keep these muffins soft, fluffy, and bakery-style good.
What does cottage cheese do for baking?
Cottage cheese adds moisture, protein, and structure to baked goods. In these blueberry cottage cheese muffins, it keeps the muffins moist and tender while adding a boost of protein. It’s the same trick I use in my Cottage Cheese Cinnamon Rolls and Cottage Cheese Banana Muffins to achieve that irresistibly soft, fluffy texture.
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