Cottage Cheese Blueberry Muffins

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These Cottage Cheese Blueberry Muffins are a fantastic choice for a healthy breakfast that’s packed with protein. You can whip up a batch in no time and have breakfast ready for the whole week! They’re super soft, fluffy, and oh-so-moist, with bursts of juicy blueberries in every bite. Plus, they’re a hit with the whole family!

Here’s why you’ll absolutely adore this recipe:

  • You only need one bowl and 35 minutes to make these muffins.
  • Fresh blueberries give them a naturally sweet flavor and are loaded with antioxidants.
  • They’re packed with cottage cheese, adding plenty of protein without changing the delicious taste.
  • Perfect for busy mornings, you can make a batch at the beginning of the week and grab one whenever you need a quick breakfast.
  • And let’s not forget, they’re irresistibly soft, fluffy, and moist, especially when warmed up alongside a cup of coffee.

Now, let’s dive into some handy tips and tricks:

  • Mix your wet ingredients first, then add the dry ones. No need for extra bowls!
  • Coat your fresh blueberries in a bit of flour before adding them to the batter to prevent sinking during baking.
  • Use a double cookie scoop to easily fill your muffin liners.
  • Feel free to add extra blueberries on top before baking for more fruity goodness.
  • When baking, use every other muffin cavity in the pan to give each muffin room to rise beautifully.

Got questions? We’ve got answers:

  • Wondering if you can use almond flour instead of all-purpose? While we haven’t tested it, you can give it a try and let us know how it turns out!
  • Want to make these muffins gluten-free? Just swap in a gluten-free flour blend like Bob’s Red Mill or King Arthur’s.
  • Thinking about skipping the eggs? Try using yogurt, banana, applesauce, or a nut or seed butter instead. Start with about 1/3 cup.

Cottage Cheese Blueberry Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Servings 7


  • 1/4 cup melted coconut oil you can also use any other oil or butter
  • 1/2 cup coconut sugar or substitute cane sugar or monk fruit sweetener
  • 1 teaspoon vanilla extract
  • 1 cup plain whole milk cottage cheese such as Good Culture
  • 1/4 cup milk any nut or seed milk will do
  • 2 eggs
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh blueberries tossed in flour


  • Preheat your oven to 375°F and line a muffin tin with liners, spacing them out in every other cavity.
  • In a large bowl, mix together the melted coconut oil, coconut sugar, vanilla, milk, and eggs until well combined. Then, stir in the cottage cheese.
  • Add the flour, baking soda, salt, and cinnamon to the bowl, and fold everything together gently until just combined.
  • Coat your fresh blueberries in a bit of flour, then fold them into the batter.
  • Use a double cookie scoop or a spoon to fill your muffin liners with batter. Top each muffin with extra blueberries if you like.
  • Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool completely before removing them from the liners. Enjoy them warm for the best flavor!


  • Coating the blueberries in flour helps keep them from sinking.
  • A double cookie scoop makes filling the muffin liners a breeze.
  • Feel free to add more blueberries on top for extra sweetness.
  • Using every other cavity in the muffin tin helps the muffins rise beautifully.

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