You know those mornings when you want something sweet, and satisfying, but you also want it to nourish you and keep you going until lunch? That’s exactly why I love these Blueberry Cottage Cheese Muffins. They’re light, fluffy, naturally sweetened with maple syrup, and absolutely loaded with juicy blueberries.
These muffins are everything you want in a breakfast or snack treat, moist, flavorful, and made with simple, wholesome ingredients. The cottage cheese adds protein and a tender crumb, while blueberries bring a burst of natural sweetness in every bite.
Whether you're meal prepping for the week or need a quick grab-and-go snack, this recipe is one you'll come back to over and over again.
Looking for more breakfast ideas? You’ll love my Air Fryer Cottage Cheese Egg Bites and my Protein Cottage Cheese Egg Casserole.
Curious how to make your fresh berries last longer? I’ve got all my best tips for picking, storing, and freezing them right here.
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The ingredients
Avocado oil
Adds healthy fats and helps keep the muffins moist. You can substitute with melted coconut oil, vegetable oil, or light olive oil depending on your preference.
Maple syrup
A natural sweetener with a warm, subtle caramel flavor. Honey works well too, though it may create a slightly different texture.
Vanilla extract
Enhances the sweetness and adds a cozy, aromatic depth. For variation, try almond extract for a nutty twist.
Cottage cheese
The key ingredient for protein and extra moisture! Use small-curd for best results. Greek yogurt can be swapped in for a lighter texture.
Milk
Helps loosen the batter and adds smoothness. Use any kind of milk, dairy or non-dairy (like oat, almond, or soy).
Eggs
Provide structure and fluffiness. For an egg-free version, you can use flax eggs, though the muffins will be slightly denser.
All-purpose flour
Gives the muffins their soft, classic texture. You can easily make this recipe gluten-free by using a 1:1 GF baking blend.
Baking powder
Helps the muffins rise beautifully in the oven. Stick with baking powder here, subbing with baking soda will affect the texture and taste.
Sea salt
Enhances all the flavors and balances the sweetness. A pinch goes a long way.
Blueberries
Fresh or frozen both work. If using frozen, don’t thaw them, just toss with a bit of flour to prevent them from sinking and staining the batter.
For quantities see recipe card below.
How to Make Blueberry Cottage Cheese Muffins
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners and lightly grease them with non-stick spray to ensure easy removal.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the avocado oil and maple syrup until smooth. Add the vanilla extract, eggs, cottage cheese, and milk. Whisk well until fully combined.
Step 3: Add Dry Ingredients
To the wet mixture, add the flour, baking powder, and salt. Stir gently with a rubber spatula until just combined, be careful not to overmix, or your muffins may turn out dense.
Step 4: Add Blueberries
In a small bowl, toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking). Fold the blueberries into the batter gently and evenly.
Step 5: Fill the Muffin Tin
Using a cookie scoop or spoon, divide the batter evenly among the muffin cups. You can add a few extra blueberries on top for a pretty finish.
Step 6: Bake and Cool
Bake for 23–25 minutes, or until the tops are golden and a toothpick comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Muffin Success
- Don't overmix. Mix until just combined to avoid dense muffins.
- Grease the liners. This trick makes it so much easier to remove muffins cleanly.
- Cool completely. These muffins firm up as they cool and taste best at room temp.
- Batch bake for snacks. These freeze beautifully, make a double batch and enjoy them later!
Recipe Variations
- Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
- Lemon-Blueberry Muffins: Add 1 teaspoon lemon zest and a splash of lemon juice to brighten things up.
- Chocolate Chip Swap: Replace the blueberries with mini dark chocolate chips for a sweet twist.
Serve With & Storage
Serve With:
- A hot cup of coffee or tea for a cozy morning
- Sliced fruit and a dollop of Greek yogurt
- A smoothie for a protein-packed breakfast
Storage:
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: Keep in a sealed container for up to 5 days.
- Freezer: Wrap individually and freeze for up to 3 months. Thaw overnight or microwave for 30–45 seconds to enjoy.
Frequently Asked Questions
Absolutely. It adds moisture and protein without making the muffins taste cheesy, it blends right into the batter.
Absolutely! You can mix in a scoop of unflavored or vanilla protein powder. If doing so, you may need to add an extra tablespoon of milk to maintain the right batter consistency.
Cottage Cheese Blueberry Muffins
Equipment
- 12-cup muffin tin
- Muffin liners
- Mixing bowls (1 large, 1 medium)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Cookie scoop (optional but helpful!)
- Wire cooling rack
Ingredients
- ¼ cup avocado oil or melted coconut oil or vegetable oil
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup plain cottage cheese small-curd works best
- ⅓ cup milk
- 2 large eggs
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 cup blueberries don’t thaw frozen ones
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners and lightly grease them with non-stick spray to ensure easy removal.
- In a large mixing bowl, whisk together the avocado oil and maple syrup until smooth. Add the vanilla extract, eggs, cottage cheese, and milk. Whisk well until fully combined.
- To the wet mixture, add the flour, baking powder, and salt. Stir gently with a rubber spatula until just combined—be careful not to overmix, or your muffins may turn out dense.
- In a small bowl, toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking). Fold the blueberries into the batter gently and evenly.
- Using a cookie scoop or spoon, divide the batter evenly among the muffin cups. You can add a few extra blueberries on top for a pretty finish.
- Bake for 23–25 minutes, or until the tops are golden and a toothpick comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add a sprinkle of turbinado sugar on top for a crunchy finish.
- For a bakery-style muffin dome, bake at 400°F for the first 5 minutes, then reduce to 375°F for the remainder.
Sophie Viau says
Moist and protein-rich, these blueberry cottage cheese muffins are a delicious grab-and-go breakfast. Naturally sweetened and easy to make.