Blueberry Cottage Cheese Muffins – Easy & Delicious Bake

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The first time I baked these, it was a sleepy Sunday morning with music low and coffee brewing. I had just enough blueberries and a tub of cottage cheese in the fridge. I wasn’t expecting much, but what came out of the oven? Soft, golden blueberry cottage cheese muffins that made the whole kitchen smell like comfort.

Why You’ll Love These Muffins

These blueberry cottage cheese muffins check all the boxes, whether you’re baking for breakfast, snacks, or a weekend brunch. They’re easy, protein-packed, and naturally sweet. The cottage cheese keeps them soft and satisfying, while the blueberries pop with flavor in every bite. You can enjoy them warm for breakfast, tuck them into a lunchbox, or savor one with your afternoon coffee.

Quick and simple to make
High in protein thanks to cottage cheese
Sweetened naturally with coconut sugar
Great for breakfast, snack time, or dessert
Moist, tender, and full of berries

Blueberry cottage cheese muffins on a white cake stand with a bowl of fresh blueberries in the background

Ingredients You’ll Need

Pantry & Fridge Basics

You probably have most of these on hand:

All-purpose flour
Coconut sugar (adds a deep, caramel note)
Baking powder and baking soda
Ground cinnamon
Eggs
Coconut oil (or any oil you like)
Cottage cheese (full-fat works best)

Add-Ins & Variations

The stars here are:

Fresh blueberries (or frozen—see tips below)
Optional: sprinkle turbinado sugar or oats on top before baking
You can swap in monk fruit, brown, or white sugar
For a smoother batter, blend the cottage cheese

If you’re into berry-themed breakfasts, this berry-packed breakfast idea for weekend brunches is also a must-try.

How to Make Blueberry Cottage Cheese Muffins

Freshly baked blueberry cottage cheese muffins in a muffin tin on a marble countertop

Step-by-Step Instructions

Preheat the oven to 350°F (180°C). Line your muffin tin with paper liners.
In a large bowl, whisk together the coconut sugar, eggs, oil, and cottage cheese until the mixture is creamy.
Add the dry ingredients: flour, cinnamon, baking powder, and baking soda. Stir until just combined don’t overmix.
Fold in the blueberries gently with a spatula. This helps keep them whole.
Scoop the batter into your muffin tin, filling each cup almost to the top. Add a few extra blueberries on top if you’d like.
Bake for 18–20 minutes. Check with a toothpick it should come out clean.
Let your blueberry cottage cheese muffins cool in the tin for 5 minutes, then move them to a wire rack.

You’ll love how the cottage cheese melts into the batter, creating that soft crumb you usually only get in bakery-style muffins.

Tips for Perfect Muffins

Avoid overmixing once the flour goes in this keeps them tender
Use full-fat cottage cheese for more moisture
A toothpick test helps prevent underbaking
Frozen blueberries? Use them straight from the freezer, no thawing

Pair one with your coffee or go full meal-prep mode with this quick and nutritious morning snack with blueberries.

Storage & Freezing Instructions

These blueberry cottage cheese muffins store well, which makes them even more lovable:

Room temp: 2 days in an airtight container
Fridge: up to 5 days
Freezer: up to 3 months
To reheat: Let thaw or microwave for 10–15 seconds until warm

They’re great for busy mornings or late-night bites.

Recipe Notes & Customizations

Here’s how to make this recipe your own:

Swap coconut sugar for white, brown, or a sugar-free sweetener
Want a smoother texture? Blend the cottage cheese
Frozen blueberries are totally fine just don’t thaw first
For a crisp top, sprinkle with turbinado sugar or rolled oats before baking

These remind me a bit of my moist and fluffy pumpkin chocolate chip muffins only this version brings a bit more breakfast vibe thanks to the cottage cheese.

More Such Recipes

Stacked blueberry cottage cheese muffins with bite revealing moist texture and bursting berries

The Best Cottage Cheese Blueberry Muffins Recipe

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can! Just add them straight from the freezer. Don’t thaw, or they’ll bleed into the batter and turn it purple.

What type of cottage cheese works best?

Full-fat cottage cheese gives the muffins more moisture and richness. If you don’t like the texture, blend it first to make it smooth.

How do I make these muffins dairy-free?

You can swap the cottage cheese for a dairy-free yogurt or a thick plant-based curd. Just make sure it’s not too runny or the texture may change.

Final Thoughts

These blueberry cottage cheese muffins hit that perfect spot between nourishing and delicious. They’re a bit unexpected but deeply satisfying, and they hold up well for days. I’d love to hear how yours turn out drop a comment below and let me know if you tried any fun variations. And if you’re in a muffin mood, definitely check out some of the other favorites here on the blog.

Want more ideas and visuals? Follow me over on Pinterest or join the chat on Facebook. I’d love to see what you’re baking.