Fluffy Blueberry Cottage Cheese Muffins (made in one bowl!)

These Blueberry Cottage Cheese Muffins are the perfect blend of fluffy and moist, offering a healthy twist on your classic muffin. Packed with protein from the cottage cheese and bursting with sweet, juicy blueberries, they make for a deliciously nutritious breakfast or snack.

Muffins are one of those little joys that feel like a treat but can be packed with goodness—and these Blueberry Cottage Cheese Muffins are just that. Soft, fluffy, and naturally sweet, they bring together simple, wholesome ingredients in the most delicious way.

Each bite is full of juicy blueberries and creamy richness, thanks to the cottage cheese. Don’t worry—there’s no cheesy taste here, just a moist, protein-rich muffin that keeps you full and satisfied. Blending the cottage cheese makes all the difference. It gives the batter a smooth, velvety base, helping the muffins rise beautifully while staying tender inside.

They’re also incredibly flexible. You can easily make them dairy-free, switch up the fruit, or add in a little lemon zest or cinnamon to suit your mood. Whether they’re part of your meal prep or just a quiet weekend bake, these muffins are here to nourish, comfort, and make your kitchen smell amazing.

And the best part? They feel indulgent without being heavy. Made with everyday ingredients and no refined sugar, they strike that perfect balance between wholesome and delicious. Whether you’re sharing them with your family or sneaking one for yourself with a warm cup of tea, these muffins are a simple little reminder that healthy can still feel like a treat.

Why you’ll love these Cottage Cheese Blueberry Muffins:

• High in Protein: The cottage cheese boosts the protein content, making these muffins a filling and nutritious option for breakfast or a snack.
• Moist and Fluffy: Thanks to the cottage cheese and eggs, these muffins have a soft, tender texture that’s never dry.
• Naturally Sweetened: Made with liquid sweetener, these muffins are lightly sweetened without the need for refined sugar.
• Packed with Blueberries: Bursting with fresh blueberries, they offer a burst of antioxidants and natural sweetness in every bite.
• Quick and Easy: A simple recipe that comes together in no time, making it perfect for busy mornings or meal prep.
• Versatile and Customizable: Easily swap in dairy-free milk or sweeteners to suit your dietary preferences.
• Healthy Twist: With the addition of cottage cheese, these muffins offer a nutritious upgrade to your classic blueberry muffin recipe.

What makes these Muffins healthy?

Protein-packed and filling – Cottage cheese and eggs work together to create a naturally high-protein muffin that keeps you full for longer, helping to curb cravings and boost energy.

Naturally sweetened with whole-food options – Made with honey or maple syrup, they bring gentle, balanced sweetness without relying on refined sugars—just enough to feel like a treat without the sugar crash.

Antioxidant-rich blueberries – Juicy blueberries add natural bursts of sweetness and are packed with antioxidants that help support your immune system and overall health.

Moist without added oils – The cottage cheese gives them that soft, melt-in-your-mouth texture—no butter or added oils needed.

Balanced ingredients for steady energy – A gentle mix of protein, fiber, and slow-digesting carbs makes these muffins perfect for breakfast, a midday snack, or even pre- or post-workout fuel.

Ingredients Needed:

These are the ingredients you’ll need to make these Cottage Cheese Blueberry Muffins. You can find the exact measurements in the recipe card at the bottom of this page.

Cottage Cheese (smooth or blended) – Cottage cheese adds a boost of protein to these muffins while providing a rich, creamy texture that helps keep them moist. Blending it to a smooth consistency ensures a light and tender crumb, without compromising the muffin’s fluffiness. It’s a great way to sneak in some extra nutrients without sacrificing flavor.

Eggs – Eggs play a crucial role in binding the ingredients together, while adding richness and moisture. They also help with leavening, ensuring the muffins rise beautifully and maintain their soft texture. Plus, eggs contribute essential vitamins and minerals, making these muffins a more nutritious choice.

Liquid Sweetener – A liquid sweetener, such as maple syrup or honey, helps balance the tartness of the cottage cheese and blueberries, bringing natural sweetness without the need for refined sugars. It also adds moisture, contributing to the soft and tender texture of the muffins.

Milk – Milk adds moisture and helps to create the smooth batter needed for light, fluffy muffins. Whether you use dairy or a plant-based alternative, it works to bind the dry ingredients together while lending a subtle creaminess to the finished product.

Vanilla Extract – Vanilla extract enhances the overall flavor of the muffins, giving them a warm, aromatic sweetness that complements the blueberries and cottage cheese. It adds depth to the taste profile, making these muffins feel indulgent yet healthy.

All-Purpose Flour – All-purpose flour provides structure to the muffins, helping them rise and hold their shape. It’s the base that brings all the ingredients together into a smooth batter and ensures a light, tender crumb without being overly dense.

Baking Powder – Baking powder is the key leavening agent that helps the muffins rise and become fluffy. It reacts with the wet ingredients to create air pockets, giving the muffins their light and airy texture. The right amount ensures they don’t end up too heavy or flat.

Pinch of Salt – A small pinch of salt is essential to balance the sweetness of the muffin and enhance the natural flavors. It helps bring out the taste of the blueberries and vanilla while also contributing to the overall texture of the muffins.

Blueberries – Blueberries provide bursts of sweet, juicy flavor in every bite. Not only do they add natural sweetness, but they are also packed with antioxidants, making these muffins a deliciously nutritious option. Their vibrant color makes them visually appealing and perfectly complement the creamy cottage cheese.

Ingredient Substitutions:

Cottage Cheese – No cottage cheese? Swap in blended ricotta or thick Greek yogurt (plain and unsweetened). For a dairy-free option, try coconut- or almond-based cottage cheese alternatives. Blending helps keep the muffins soft and smooth.

Eggs – Replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water), chia egg, or 1/4 cup unsweetened applesauce. These options make the muffins egg-free and still moist, though the texture may be slightly denser.

Liquid Sweetener – Maple syrup and honey are both great options, but you can also use agave nectar, date syrup, or coconut nectar. Keep in mind that thickness and sweetness can vary slightly.

Milk – Any plant-based milk like almond, oat, soy, or coconut milk can be used in place of dairy milk. Stick with unsweetened varieties to control the sweetness level.

Vanilla Extract – You can use almond or maple extract for a twist in flavor (use less, as they’re stronger). Or simply skip it if you don’t have any—it won’t make or break the recipe.

All-Purpose Flour – Substitute with whole wheat flour for extra fiber and a slightly nuttier taste. For a gluten-free version, use a 1:1 gluten-free baking blend with xanthan gum.

Baking Powder – No baking powder? Use 1/4 teaspoon baking soda + 1/2 teaspoon lemon juice or apple cider vinegar per teaspoon of baking powder needed. This helps the muffins rise properly.

Salt – Any fine sea salt or pink salt works well. You can omit if you’re watching your sodium intake, though it does enhance the flavor.

Blueberries – Fresh or frozen blueberries both work well. You can also swap in chopped strawberries, raspberries, or even dark chocolate chips for variety. If using frozen berries, toss them in a little flour first to prevent sinking.

Note: Substitutions may affect texture or flavor, so you may need to slightly adjust quantities to maintain the best consistency.

Equipment Needed:

• Mixing bowls – You’ll need one large bowl for your dry ingredients and one medium bowl for blending the wet ones. Keeps things neat and helps prevent overmixing.
• Blender or food processor – To blend the cottage cheese until smooth. This makes a big difference in texture—no lumps, just creamy batter. (A stick blender works too!)
• Measuring cups and spoons – For getting the ratios just right. A kitchen scale is even better if you prefer baking by weight.
• Whisk or spatula – A whisk helps combine the wet ingredients smoothly, and a spatula is perfect for gently folding in the blueberries without crushing them.
• Muffin tin – A standard 12-cup muffin tin works best. Line it with paper liners or lightly grease it to prevent sticking.
• Ice cream scoop or spoon – For evenly portioning the batter into the muffin tin. It helps each muffin bake the same and look extra neat.
• Oven – Preheated and ready to go! These muffins bake low and steady to stay moist and fluffy.
• Cooling rack – For letting the muffins cool without trapping steam. This keeps them light and prevents soggy bottoms.

How to make Blueberry Cottage Cheese Muffins:

These are the ingredients you’ll need to make this recipe. You can find the exact measurements in the recipe card at the bottom of this page.

Step One:
Preheat your oven to 180°C (350°F). Grease a medium 6-cup muffin tin with cooking spray or line it with muffin liners for easy removal.

Step Two:
If your cottage cheese isn’t already smooth, blend it in a food processor or blender until it reaches a creamy, smooth consistency. This step helps ensure the muffins have a light texture and are not too dense.

Step Three:
In a large mixing bowl, whisk together the smooth cottage cheese, eggs, liquid sweetener (maple syrup or honey), milk, and vanilla extract until fully combined. The mixture should be smooth and creamy.

Step Four:
Add in the all-purpose flour, baking powder, and a pinch of salt. Fold into the wet ingredients.

Step Five:
Gently fold in the blueberries, taking care not to crush them. If you prefer to keep the muffins from turning blue, toss the blueberries in a little flour before adding them to the batter. This will help them stay suspended in the batter.

Step Six:
Use an ice cream scoop or spoon to evenly distribute the muffin batter into the prepared muffin tin. Fill each cup about 2/3 of the way full to give the muffins space to rise as they bake.

Step Seven:
Place the muffin tin in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown, and the muffins should spring back when gently pressed.

Step Eight:
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Afterward, transfer the muffins to a wire rack to cool completely.

Step Nine:
Once the muffins have cooled slightly, they’re ready to enjoy! Serve them for breakfast, as a snack, or with a cup of tea or coffee. They store well in an airtight container for up to 3 days or can be frozen for longer storage.

Tips and Notes:

• Blend the cottage cheese – Don’t skip this step! Blending your cottage cheese gives the muffins a smooth, creamy base and helps create that perfect, tender crumb. Lumpy cottage cheese = uneven texture.
• Don’t overmix the batter – Once you add the flour, gently mix until just combined. Overmixing can make the muffins dense instead of soft and fluffy.
• Toss blueberries in flour – If using fresh or frozen blueberries, lightly coat them in a teaspoon of flour before folding them into the batter. This helps keep them from sinking to the bottom.
• Frozen berries? No problem. – Use them straight from the freezer—no need to thaw. Just mix them in gently and bake as usual. They might add a little extra moisture, but the muffins will still turn out great.
• Check with a toothpick – Every oven is different, so check doneness with a toothpick inserted in the center. It should come out clean or with just a few crumbs.
• Cool before storing – Let muffins cool fully on a wire rack before storing. Trapping steam in a sealed container too early can make them soggy.
• Want a citrusy twist? – Add a bit of lemon zest to the batter for a fresh, bright flavor that pairs beautifully with the blueberries.
• Make them your own – Stir in cinnamon, chopped nuts, or a handful of dark chocolate chips for a fun variation. These muffins are a blank canvas for all your cozy ideas.

How to store Cottage Cheese Blueberry Muffins

Room Temperature: Store the muffins in an airtight container at room temperature for up to 2–3 days. Make sure they are completely cooled before storing to prevent condensation and sogginess.

Fridge: If you prefer to keep them for a bit longer, you can refrigerate the muffins for up to 5 days. Store them in an airtight container and reheat briefly in the microwave or oven before serving to refresh their texture.

Freezer: These muffins freeze beautifully! Place completely cooled muffins in a freezer-safe bag or container and freeze for up to 2 months. To enjoy, thaw at room temperature or reheat in the microwave for 20–30 seconds.

Frequently Asked Questions:

more cottage cheese recipes for you to try next:

• Easy & Healthy Cottage Cheese Brownies
• Easy and Healthy Banana Cottage Cheese Muffins
• 4-Ingredient Cottage Cheese Fudge (easy & healthy)
• Easy and Healthy Cottage Cheese Chocolate Mousse (High Protein Mousse)

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Let me know in the comments below if you make these Cottage Cheese Blueberry Muffins!