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Cottage Cheese Blueberry Muffins

These Cottage Cheese Blueberry Muffins are soft, tender, and packed with juicy berries—plus they’re higher in protein thanks to the cottage cheese. Perfect for breakfast, snacking, or tossing into lunchboxes, they come together in one bowl and freeze beautifully.
Prep Time10 minutes
Cook Time20 minutes
Cooling Time10 minutes
Total Time40 minutes
Course: Breakfast, Dessert, Snack
Servings: 12 muffins
Calories: 270kcal

Ingredients

  • 1 1/2 cup all-purpose flour
  • 3/4 cup coconut sugar
  • 2 eggs
  • 1 cup cottage cheese
  • 1/4 cup coconut oil or any other oil of your choice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup fresh blueberries

Instructions

  • 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).

Nutrition

Calories: 270kcal | Carbohydrates: 42g | Protein: 7g | Fat: 10g