The Best Cottage Cheese Blueberry Muffins

I first made these totally gorgeous, fruit-filled muffins a few years back when I was looking for ways to get some extra protein into my favorite everyday recipes, and I’ve been in love with them ever since! They’re higher in protein thanks to the cottage cheese, which makes them perfect for healthy breakfasts or grab-and-go snacks.

I’ve been so thrilled to see how quickly these muffins became a reader favorite too—they’re truly a hit! Here are just a few of the lovely comments I’ve received:

“Omg sooo good!!!! Making this part of my staple rotations!”

“Came out great! Yum!” 

“Sooo delicious and great macros”

Ready to whip up a batch? Let’s make these easy, protein-packed blueberry muffins—you won’t believe how simple (and delicious) they are!

(By the way, I think you’ll also enjoy my cottage cheese chocolate mousse pots, cottage cheese chocolate chip cookies, cottage cheese flatbreads, cottage cheese pizza bowls, and TikTok viral cottage cheese ground beef bowls!)

Ingredients

• All-purpose flour: The base of your muffins.

• Coconut sugar: A great unrefined option. 

• Eggs: These help bind everything together and give the muffins structure.

• Cottage cheese: Adds moisture and a protein boost. You can blend it for a smoother texture or leave it as is for a little extra bite.

• Coconut oil (or any other oil of your choice): Keeps the muffins tender. Avocado oil, light olive oil, or even melted butter all work here.

• Baking powder: Gives your muffins that light, fluffy lift.

• Baking soda: Works with the cottage cheese to help them rise and brown beautifully.

• Cinnamon: Adds a cozy hint of spice that pairs so well with the blueberries.

• Fresh blueberries: Juicy bursts of flavor! You can substitute for frozen if you prefer, but don’t thaw them—just fold straight into the batter to avoid extra moisture.

How To Make Cottage Cheese Blueberry Muffins

If you’re someone who loves to print and save your favorite recipes, there’s a handy recipe card waiting for you at the bottom of this post. But if you’re more of a visual learner, I’ve got you covered—with step-by-step instructions and some helpful process shots to guide you through the whole thing.

• Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.

• In a large bowl, mix the sugar, oil, eggs, and cottage cheese. Give it a good stir by hand until it’s nice and smooth.

• Add the flour, cinnamon, baking powder, and baking soda to the bowl. Stir gently—no need to overmix.

• Carefully fold in the fresh blueberries using a spatula so they stay whole and juicy.

• Divide the batter between the muffin cups and pop a few extra blueberries on top of each for good measure.

• Bake for 18–20 minutes, or until a toothpick poked into the center comes out clean.

• Let them cool in the tin for a few minutes, then transfer to a wire rack to cool completely (if you can wait that long).

How To Store Your Cottage Cheese Blueberry Muffins

These muffins will keep nicely in an airtight container for a couple of days at room temp, or up to 5 days in the fridge if you want them to last a bit longer. You can also stash them in the freezer for up to 3 months—just defrost on the counter or give them a quick warm-up in the microwave when you’re ready to snack.

Recipe Notes

• Use full-fat cottage cheese for extra richness and moisture, or blend it if you prefer a smoother crumb.

• Coconut sugar adds a lovely caramel-like flavor, but you can sub in white, brown, or a low-glycemic sweetener like monk fruit if you prefer.

• Frozen blueberries work just fine—just toss them in straight from the freezer and skip thawing to avoid streaky batter.

• Don’t overmix once you add the dry ingredients—this keeps your muffins light and tender.

• Check doneness with a toothpick. If it comes out clean or with a few crumbs, you’re good to go.

• Want a little crunch on top? Sprinkle a pinch of turbinado sugar or oats before baking for a bakery-style finish.

Hope you love these cottage cheese blueberry muffins as much as I do! If you give them a try, don’t forget to leave a star rating and a quick review below—it not only helps other readers find the recipe, but it also means the world to me. I always love hearing how your bakes turn out!