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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.

six muffins on a platter with blueberries.
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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.

ingredients to make cottage cheese blueberry muffins.
  • 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.

process shots showing making the egg and yogurt mixture, and the flour mixture in another bowl.

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.

process to make the batter and add the blueberries in a bowl.

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.

process shots showing adding the batter into muffin tins and baking in 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.
a dish with many muffins and a couple of muffins cut in half with fresh blueberry garnish.

Common Questions

Can I use frozen BLUEBERRIES?

Yes. Frozen blueberries will also work. Don’t forget to coat them with flour first before adding them to the batter.

Will almond flour work instead of all-purpose flour?

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.

Can I use lemon extract instead?

Lemon extract will also work if you do not have any fresh lemons on hand.

How long do these muffins last?

These blueberry cottage cheese muffins last up to 7 days in the fridge.

Can these muffins be frozen?

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.

What If I don’t have a blender?

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.

a blueberry muffin sliced in half on a plate.

More cottage cheese recipe

six blueberry muffins on a dish.
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Cottage Cheese Blueberry Muffins

By: Rena
Servings: 12
Prep: 10 minutes
25 minutes
Total: 35 minutes
12 muffins on a wire wrack.
Moist and fluffy blueberry muffins made with cottage cheese, flour, eggs, and pantry staple ingredients. Perfect for a midday snack or breakfast on the go.

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)
    eggs, cottage cheese, vanilla, oil, zest, and lemon juice, added into a blender.
  • 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.
    flour, cinnamon, baking powder, baking soda, and salt, added to a bowl.
  • Pour the blended cottage cheese mix over the flour mixture. Using a spatula, mix to combine.
    liquid yogurt mixture added over the flour in a bowl.
  • Add the 1 cup blueberries (from the 1 1/4 cup fresh blueberries) coated in flour into the batter and gently toss to combine.
    blueberry coated in flour added over muffin batter.
  • Divide the batter equally into the muffin tin pan.
    batter added onto muffin tin pan.
  • Top with the remaining 1/4 cup blueberries and bake for 24-26 minutes or until a toothpick comes out clean.
    blueberry added over batter in muffin tin pan.
  • Allow it to cool for 5-10 minutes before serving.
    muffins over a wire rack to cool.

Video

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

Calories: 153kcalCarbohydrates: 22gProtein: 5gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 29mgSodium: 225mgPotassium: 73mgFiber: 1gSugar: 7gVitamin A: 59IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert
Cuisine: American
Tried this recipe?Mention @healthyfitnessmeals or tag #healthyfitnessmeals!

About Rena Awada

Hi, Iโ€™m Rena! Welcome to my blog. I am here to help you prepare delicious, light, fresh meals that your whole family will love!

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