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You are going to love how moist and fluffy these Cottage cheese blueberry muffins turn out. They are made with simple ingredients, easy to make, and makes for a perfect mid-day snack or breakfast on the go.
If you love cottage cheese desserts, then you will probably love my cottage cheese banana bread.
Cottage cheese is having a moment right now and I am here for it. Always thinking of what I can make with cottage cheese and the options are unlimited. I love that cottage cheese is so versatile and can be used in sweet and savory recipes.
These cottage cheese muffins that I made with blueberries are so good and you can easily swap the blueberries with any other berries too.
Ingredients you will need
Below is a list of ingredients you will need to make these muffins. Full measurements are listed further down below in the recipe card.
- Flour: I used all-purpose flour, but you may use whole wheat or oat flour.
- Oil: coconut oil works great, but avocado oil or vegetable oil will work just fine.
- Coconut sugar or light brown sugar (fine cane sugar works, too, which is what I used in the video)
- Cottage cheese: used 4% but any kind works
- Milk of choice: used 2%
- Eggs
- Vanilla extract
- Baking powder and baking soda
- Salt
- Ground cinnamon
- Fresh blueberries, 1 cup tossed in 1 tbsp flour
- juice and zest of half lemon
How to make blueberry cottage cheese muffins
Here is a step-by-step process and visual on how to make these muffins.
Preheat the oven to 350 F and line a muffin tin pan with parchment paper or cooking oil spray.
Add the oil, sugar, cottage cheese, milk, eggs, lemon juice zest, and vanilla in a blender. Blend everything until smooth.
In a large bowl add the flour, baking powder, baking soda, salt, and cinnamon. Mix to combine and set aside.
Pour the blended cottage cheese mix over the flour mixture. Using a spatula, mix to combine.
Add the blueberries coated in flour into the batter and gently toss to combine. Divide them equally into the prepared pan.
Top with the remaining 1/4 cup blueberries and bake for 24-26 minutes or until a toothpick comes out clean.
Allow it to cool for 5-10 minutes before serving.
Notes and Variations
- Flour: I used all-purpose flour but other types will work like oat flour or whole wheat flour.
- Instead of blueberries, you can use chopped strawberries or raspberries.
- Consider swapping the blueberries with chocolate chips if you prefer.
- Allow them to cool when done baking before removing them from the pan. I usually wait about 10 minutes.
Common Questions
Yes. Frozen blueberries will also work. Don’t forget to coat them with flour first before adding them to the batter.
If you want to use almond flour you can. Keep in mind almond flour retains moisture. Mixing it with cottage cheese will make the muffins very moist so allow it to cool completely before serving. Also, you will need more almond flour for this to work. Start with 2 cups and add 1-2 tablespoons as needed until the batter is thick.
Lemon extract will also work if you do not have any fresh lemons on hand.
These blueberry cottage cheese muffins last up to 7 days in the fridge.
Yes. They can be frozen for up to 2 months. Place them in a sealed container before freezing. When ready to serve, allow them to thaw in the fridge overnight and reheat in the microwave for 10-15 seconds.
You can mi it using your hands and a whisk. In the video, I didn’t use a blender to mix the cottage cheese and egg mix so you see how to make it without a blender for those that don’t have one.
More cottage cheese recipe
- 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 a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Cottage Cheese Blueberry Muffins
Video
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup coconut oil
- 1/2 cup coconut sugar, or light brown sugar (fine cane sugar works too)
- 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 cup 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 pan with parchment paper or cooking oil spray.
- Add the 1/4 cup coconut oil, 1/2 cup coconut sugar, 1 cup cottage cheese, 1/4 cup milk of choice, 2 large eggs, juice and zest of half a lemon, and 1 teaspoon vanilla extract in a blender. Blend until smooth. (mixed with hand in video)
- Next, in a large bowl add the 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon. Mix to combine.
- Pour the blended cottage cheese mix over the flour mixture. Using a spatula, mix to combine.
- Add the 1 cup blueberries (from the 1 1/4 cup fresh blueberries) coated in flour into the batter and gently toss to combine.
- Divide the batter equally into the muffin tin pan.
- Top with the remaining 1/4 cup blueberries and bake for 24-26 minutes or until a toothpick comes out clean.
- Allow it to cool for 5-10 minutes before serving.
Notes
- Any flour of your choice will work. The best options are whole wheat, white flour, gluten-free, or oat flour.
- You can use frozen blueberries if you do not have fresh.
- Large curd cottage cheese will work too since you will be blending it. I used 4% milk-fat small curd cottage cheese.
- Lemon and zest give it a nice flavor, if you prefer to skip it, you can just use vanilla extract.
- Do allow these to cool before handling.
- If you want to use almond flour, you can. Keep in mind it will be very moist. I would start with 2 cups of almond flour and keep adding 1-2 tablespoons as needed until you get a thick consistency for the batter.
- Note: In the video, I didn’t use a blender to mix the cottage cheese and egg mix so you see how to make it without a blender for those that don’t have one.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed the recipe exactly. I have extra batter that made 4 more regular sized muffins. Should I gave filled them higher or was the pan you used for larger muffins?
It could be the size of the pan. If you also fill them up a bit more they will still bake well and not over flow.
I think these muffins turned out very well for a healthy muffin recipe. I left the cinnamon out just to focus on the lemon flavor and they were excellent. Thank you for this great recipe!
Yes. Works just fine without the cinnamon too. Glad you loved it.
These muffins are delicious! So moist and fluffy. I’ll be saving this recipe and sharing it. Thank you!
So glad you loved it. Thank you
Thank you for your delicious recipes my boys love it