Name: Cottage Cheese Blueberry Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1/4 cup coconut oil (melted); 1/2 cup coconut sugar; 1 tsp vanilla bean paste or vanilla extract; 1 cup plain whole milk cottage cheese; 1/4 cup 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)

Jump to Recipe

If you’re searching for your new favorite breakfast treat, look no further than these Cottage Cheese Blueberry Muffins. They’re a dreamy fusion of creamy, protein-rich cottage cheese and juicy bursts of blueberries, all nestled in a light, tender crumb. The coconut sugar and a hint of cinnamon keep things just sweet enough without overpowering those cheerful berries. Perfect for busy mornings, lazy brunches, or an anytime snack, these muffins redefine homemade comfort with extraordinary simplicity.

Cottage Cheese Blueberry Muffins Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about simplicity: every ingredient in Cottage Cheese Blueberry Muffins brings something special to the table, whether it’s flavor, texture, or a pop of color. Here’s what you’ll need—and why you don’t want to skip a single one!

Coconut oil (melted): Lends a whisper of tropical flavor and keeps the muffins exceptionally moist; you can substitute with butter or another oil for your desired richness.
Coconut sugar: A natural sweetener with caramel notes—though cane sugar or a sugar-free option like monk fruit sweetener works well.
Vanilla bean paste or vanilla extract: Deepens the bakery-fresh aroma and rounds out the sweet notes in the batter.
Cottage cheese (whole milk, plain): This is the secret hero, adding creaminess, extra protein, and an almost cheesecake-like texture to every bite.
Milk (any nut or seed milk): Ensures the muffin crumb is tender and light, while keeping it adaptable for dairy-free eaters.
Eggs: These bind everything together and add a little lift for the perfect muffin dome.
All purpose flour: Gives structure while keeping the crumb soft and fluffy—classic and reliable.
Baking soda: Ensures just enough rise without making the muffins too cakey.
Salt: Balances the sweetness and heightens the other flavors.
Ground cinnamon: Adds a subtle cozy warmth that pairs oh-so-nicely with both cottage cheese and blueberries.
Fresh blueberries (tossed in flour): The tart, juicy pops that steal the show in every bite; coating them in flour keeps the berries from sinking.

How to Make Cottage Cheese Blueberry Muffins

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 375F—this ensures your muffins bake evenly from start to golden finish. Grab a muffin tin and line every other cavity with muffin liners (this gives them extra space to rise beautifully). For that extra insurance against sticking, give the liners a quick mist with non-stick spray.

Step 2: Whisk the Wet Ingredients

In a large mixing bowl, combine your melted coconut oil, coconut sugar, vanilla, milk, and eggs. Whisk until everything’s seamlessly blended—no streaks left behind. Once smooth, add in the cottage cheese and give it another quick mix; this is where the batter starts to look creamy and promising!

Step 3: Fold in the Dry Ingredients

Sprinkle in your flour, baking soda, salt, and cinnamon right on top of the wet mixture. Using a rubber spatula, gently fold everything together just until the streaks of flour disappear. The goal here is tenderness, so resist the urge to over-mix!

Step 4: Add the Blueberries

Before you add your fresh blueberries, toss them in a little flour—this is a baker’s trick to stop them from sinking to the bottom during baking. Once they’re dusted and ready, fold the berries gently into the batter, careful not to squish them. If you’d like, save a few for popping on top just before baking for extra blueberry appeal.

Step 5: Scoop and Bake

Fill each muffin liner about three-quarters full using a cookie scoop or a spoon. Add a few reserved blueberries on top for a bakery-style finish if desired. Slide the tray into your preheated oven and bake for 23 to 25 minutes. You’ll know they’re ready when a toothpick comes out clean or with the barest crumb attached.

Step 6: Cool and Enjoy

Patience pays off—let the muffins cool completely in their liners before removing. This keeps their shape perfect and minimizes sticking. Once cool, they’re ready to enjoy warm for maximum tenderness and that irresistible, melty bite.

How to Serve Cottage Cheese Blueberry Muffins

Garnishes

For a finishing flourish, dust your Cottage Cheese Blueberry Muffins with a sprinkle of powdered sugar or a drizzle of honey. A spoonful of fresh whipped cream, a dollop of Greek yogurt, or even a handful of extra fresh berries on top never goes amiss, adding visual appeal and extra flavor.

Side Dishes

These muffins pair beautifully with a steaming mug of coffee or tea. Round out a brunch spread with a fruit salad or creamy yogurt parfait, or simply add a handful of toasted nuts for crunch. For a heartier breakfast, serve alongside scrambled eggs or a green smoothie for an energizing meal.

Creative Ways to Present

Try slicing the muffins in half and adding a smear of salted butter or tangy cream cheese for an elevated treat. For a fun twist, build a breakfast dessert platter featuring Cottage Cheese Blueberry Muffins, fresh fruit, and honeycomb. Or, pack them up in a basket for a picnic or celebratory brunch—they’re as portable as they are delicious.

Make Ahead and Storage

Storing Leftovers

To keep your muffins fresh for several days, cool them completely and store in an airtight container at room temperature for up to two days. You can also refrigerate for up to five days—just know the texture will be a bit denser once chilled, but still tasty!

Freezing

Cottage Cheese Blueberry Muffins freeze brilliantly. Once completely cooled, wrap each muffin individually in plastic wrap and place in a zip-top freezer bag. They’ll stay delicious for up to three months. Thaw at room temperature or in the fridge overnight when craving strikes.

Reheating

To recapture that fresh-from-the-oven magic, warm muffins for 10 to 15 seconds in the microwave or a few minutes in a low oven. This simple step revives their lovely texture and releases those warm, blueberry-cinnamon aromas all over again.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work well—just add them directly from the freezer (no thawing), toss them in a little flour, and gently fold into the batter to avoid streaking the muffins purple.

What type of cottage cheese is best for Cottage Cheese Blueberry Muffins?

I recommend using whole milk cottage cheese for the richest flavor and creamiest texture. If you’re watching calories or making it lighter, low-fat versions will work, but the muffins may not be quite as moist.

Are these muffins gluten-free?

As written, these are not gluten-free, but you can substitute your favorite 1:1 gluten-free all-purpose flour blend. Just check that it contains xanthan gum or a binding agent to help with texture.

Can I make Cottage Cheese Blueberry Muffins ahead of time?

Definitely! These muffins are perfect for prepping ahead. Bake, cool, and store them as directed—they’re just as delicious the next day, making them ideal for breakfast meal prep or snack packs.

Do I have to use coconut oil and coconut sugar?

Nope! While coconut oil and coconut sugar add a subtle depth, feel free to use your preferred oils (like canola or melted butter) and sweeteners (such as white sugar, brown sugar, or a sugar replacement) with great results.

Final Thoughts

If you’re craving something nourishing, easy, and downright joyful, don’t hesitate to bake a batch of Cottage Cheese Blueberry Muffins. They’re wholesome enough for breakfast but indulgent enough to feel like a treat. Give these a try and watch them disappear—your friends and family will be begging you for the recipe!

Cottage Cheese Blueberry Muffins Recipe

★★★★★

5.2 from 8 reviews

Author: Olivia
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Cottage Cheese Blueberry Muffins are moist, tender, and bursting with juicy blueberries. The addition of cottage cheese adds a delightful richness to the muffins, making them a perfect treat for breakfast or as a snack.

Instructions

Preheat Oven: Preheat oven to 375F and prepare a muffin tin by lining it with muffin liners in every other muffin cavity. Grease the liners with non-stick spray.
Mix Wet Ingredients: In a large bowl, combine melted coconut oil, coconut sugar, vanilla, milk, and eggs. Whisk until well mixed. Add cottage cheese.
Add Dry Ingredients: Incorporate flour, baking soda, salt, and cinnamon into the wet mixture. Fold gently until just combined.
Prepare Blueberries: Coat fresh blueberries in flour and fold into the batter.
Bake: Scoop batter into muffin tins, top with more blueberries if desired, and bake for 23-25 minutes until a toothpick comes out clean.
Cool and Serve: Allow muffins to cool in the tin before removing to prevent sticking. Enjoy warm.