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–+ servings
Blueberry Cottage Cheese Muffin.

Blueberry Cottage Cheese Muffins

Soft, fluffy, and bursting with juicy blueberries - these protein-packed muffins are the perfect feel-good bake for any day of the week!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine Healthy
Servings 6 Muffins

Equipment

Ingredients
  

  • 150 g Cottage Cheese (smooth or blended) - ⅔ cups
  • 2 Eggs
  • 60 g Liquid Sweetener - 3 tbsp
  • 75 ml Milk - ¼ cup + 1 tbsp
  • 1 tbsp Vanilla Extract
  • 120 g All-Purpose Flour - 1 cup
  • 1.5 tsp Baking Powder
  • 1 Pinch of Salt
  • 70 g Blueberries - ½ cup

Instructions
 

  • 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.
  • If your cottage cheese isn’t already smooth, blend it in a food processor or blender until it reaches a creamy, smooth consistency.
  • In a large mixing bowl, whisk together the smooth cottage cheese, eggs, liquid sweetener, milk, and vanilla extract until fully combined.
  • Add in the all-purpose flour, baking powder, and a pinch of salt. Fold into the wet ingredients until just combined.
  • Gently fold in the blueberries, taking care not to crush them. If desired, toss the blueberries in a little flour before folding them in to help prevent them from sinking.
  • Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown and spring back when gently pressed.
  • Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Video

Notes

TIPS & NOTES:
  • Blend the Cottage Cheese: If your cottage cheese is chunky, blending it until smooth ensures a better texture in the muffins—light, fluffy, and evenly mixed.
  • Toss Blueberries in Flour: Lightly coat the blueberries in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking.
  • Don’t Overmix: Mix the batter until just combined to avoid dense muffins. Overmixing can make them tough.
  • Use Paper Liners or Grease Well: These muffins are moist, so using muffin liners or generously greasing the tin will help prevent sticking.
  • Make it Dairy-Free: Use a dairy-free cottage cheese and milk alternative to make the recipe dairy-free.
  • Sweetener Options: Maple syrup, honey, or agave syrup all work well as liquid sweeteners—just use your favorite.
  • Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Reheat gently before serving for best texture.
 
 
MEASUREMENTS:
I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process, and your muffins will come out perfectly.
 
 
MORE INFO:
Read the blog post for a more in-depth explanation of how to make these Cottage Cheese Blueberry Muffins and more tips and storage instructions.
 
 
NUTRITIONAL INFO:
These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
Keyword Blueberry Cottage Cheese Muffins, Cottage Cheese Blueberry Muffins, Cottage Cheese Recipes
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