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A wholesome Blueberry Cottage Cheese Muffin recipe featuring protein-rich cottage cheese, fresh blueberries, and natural sweeteners for a moist and delicious treat perfect for breakfast, snacks, or dessert.

  • Total Time: 30-35 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 cup cottage cheese
  • 2 large eggs
  • ¼ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup melted coconut oil or butter
  • 1 ½ cups flour (all-purpose, whole wheat, oat flour, or gluten-free blend)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon (optional)
  • 1 cup fresh or frozen blueberries
  • ¼ cup milk (any kind)

Instructions

  1. Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together cottage cheese, eggs, honey or maple syrup, vanilla extract, and melted coconut oil until smooth.
  3. In another bowl, sift and whisk together flour, baking powder, baking soda, salt, and optional cinnamon.
  4. Gradually add dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing.
  5. Add milk to loosen batter and mix until smooth.
  6. Toss blueberries with a tablespoon of flour to prevent sinking, then gently fold them into the batter.
  7. Fill each muffin cup about ¾ full with batter.
  8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Check at 20 minutes to avoid overbaking.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use full-fat cottage cheese for best texture and richness., To achieve ultra-smooth batter, process cottage cheese in a food processor before mixing., Frozen blueberries can be used directly without thawing to avoid excess moisture., For gluten-free, substitute flour with gluten-free blends like almond or oat flour., For a sugar-free version, replace honey or maple syrup with natural sweeteners or mashed ripe bananas., Avoid overmixing to keep muffins soft and fluffy; some lumps in batter are normal., Optionally sprinkle coconut sugar on top before baking for added sweetness and texture., For mini muffins, bake for 10-12 minutes instead of the full baking time., Silicone baking cups prevent sticking better than paper liners; alternatively spray paper liners lightly with oil., Muffins freeze well for up to 3 months; thaw at room temperature or microwave briefly to enjoy.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast/Snack/Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: ~150 per muffin
  • Fat: ~5g per muffin
  • Carbohydrates: ~18g per muffin
  • Protein: ~7g per muffin