Blueberry Cottage Cheese Muffins
10
Published Apr 18, 2025
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These blueberry cottage cheese muffins are moist, fluffy, protein-packed, and so easy to make right in the blender. They’re kid-friendly and make the perfect grab-and-go breakfast or snack!
Cottage cheese might not be the first thing that comes to mind when you think of muffin ingredients, but it’s having a moment for good reason. It’s packed with protein, low in sugar, and blends beautifully into baked goods for a soft, moist texture without any added flour or butter. These cottage cheese muffins are proof that healthy muffin recipes can still taste amazing!
I’ve tested a lot of healthy muffin recipes over the years, and these are truly some of the easiest, most satisfying muffins I’ve made—especially for something made in the blender!
Table of Contents
Why You’ll Love These Muffins
Cottage cheese muffins are such a win for busy mornings or satisfying afternoon snacks. Here’s why they’re on repeat in my kitchen:
- Kid-friendly – Soft, just sweet enough, and packed with blueberries… my kids loves these, and I do too!
- High in protein – Thanks to the cottage cheese and eggs, these are a great snack that actually keeps you full.
- Naturally sweetened – No refined sugar here! Just a touch of maple syrup for the perfect amount of sweetness.
- Gluten-free – As long as you’re using certified gluten-free oats, these muffins are totally gluten-free.
- Quick and easy – Everything gets tossed into a blender, which means minimal cleanup and muffins in under 30 minutes.
Ingredients Needed
You only need a handful of simple ingredients to whip up these cottage cheese muffins, and I bet most of them are already in your kitchen.
- eggs – help bind everything together and add a bit of protein. Room temperature works best for smooth blending.
- cottage cheese – the star of the show! I used full-fat Good Culture cottage cheese. It makes the muffins extra moist and adds a creamy boost of protein.
- maple syrup – adds natural sweetness without any refined sugar. You could also try honey if that’s what you have on hand.
- coconut oil – keeps the muffins soft and tender. I used melted coconut oil, but avocado oil works just as well.
- vanilla extract – adds that cozy, classic baked-good flavor that ties everything together.
- old fashioned rolled oats – no flour needed here! Oats give the muffins structure and fiber. Make sure they’re certified gluten-free if needed.
- baking powder and baking soda – both help the muffins rise and get nice and fluffy.
- sea salt – just a pinch to balance the sweetness and bring out all the flavors.
- cinnamon – adds a warm, subtle spice that pairs so well with the blueberries.
- blueberries – fresh bursts of sweetness in every bite. I used fresh, but frozen would work too—just don’t thaw them first.
Recipe Substitutions
These muffins are pretty flexible, so feel free to make a few swaps based on what you have on hand or your dietary preferences:
- Sweeteners: Honey or agave syrup would work in place of maple syrup. Just note that the flavor will shift slightly.
- Oil swap: Melted butter or avocado oil can be used instead. I’ve tested both in similar recipes and they work great.
- Dairy-free option: I haven’t tested this with dairy-free cottage cheese or yogurt alternatives yet, but you’re welcome to experiment! You could also try my coconut flour muffins or vegan blueberry muffins for a tasty dairy free treat.
How to Make Cottage Cheese Blueberry Muffins
Step 1: Add all the ingredients, except for the blueberries to a blender. Blend until smooth.
Step 2: Add blueberries to the batter and stir to distribute evenly.
Step 3: Pour or scoop (using a ¼ cup) the batter into the lined muffin cups lined with silicone or paper liners. Top with additional blueberries.
Step 4: Bake for 16-18 minutes or until the tops are slightly golden and a toothpick comes out mostly clean.
Brittany’s Tips For The Best Cottage Cheese Muffins
A few quick tips to help your cottage cheese muffins turn out perfect every time:
- Use a high-powered blender: This helps fully blend the oats and cottage cheese into a smooth batter. If your blender isn’t super powerful, you can blend the wet and dry ingredients separately, then mix together in a bowl.
- Don’t overbake: Keep an eye on them around the 16-minute mark. They’re ready when the tops are lightly golden and a toothpick comes out mostly clean (a few moist crumbs are okay!).
How to Store
These muffins are perfect for making ahead and storing for busy mornings or snack time:
Fridge: Once cooled, store the muffins in an airtight container in the fridge. They’ll stay fresh for up to 5 days.
Freezer: These freeze really well too! Just place them in a freezer-safe bag or container. I like to freeze them in a single layer first, then stack. They’ll keep for up to 3 months.
To reheat: Warm in the microwave for about 20–30 seconds if coming from the fridge, or about 1 minute if frozen. You can also enjoy them cold—super good that way, too.
Frequently Asked Questions
Yes! These muffins are made with wholesome ingredients like rolled oats, cottage cheese, eggs, and maple syrup. They’re naturally sweetened, packed with protein, and gluten-free (as long as you use certified gluten-free oats), making them a great option for a healthy breakfast or snack.
Definitely. Frozen blueberries work just as well as fresh. No need to thaw them—just stir them into the batter straight from the freezer.
Not at all! The cottage cheese blends right into the batter, giving these muffins a moist, fluffy texture and a boost of protein without any noticeable cheesy flavor.
More Muffin Recipes to Try
Be sure to check out the full collection of muffin recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Blueberry Cottage Cheese Muffins
Ingredients
- 2 large eggs, at room temperature
- 1 cup full fat cottage cheese, I used Good Culture
- ½ cup maple syrup
- ¼ cup melted coconut oil, or avocado oil
- 1 teaspoon vanilla extract
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ⅓ heaping cup fresh blueberries, plus more for topping
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with silicone liners and spray with cooking spray.
- Combine all the ingredients, except for the blueberries in a blender and blend until smooth.
- Add blueberries to the batter and stir to distribute evenly.
- Pour or scoop (using a ¼ cup) the batter into the lined muffin cups and top with additional blueberries.
- Bake for 16-18 minutes or until the tops are slightly golden and a toothpick comes out mostly clean.
- Let cool for a few minutes in the muffin tray and then remove and let cool completely on a wire cooling rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First I’d like to compliment you on your cookbook. I have been enjoying so many of the recipes.
Now, onto my review of your Blueberry Cottage Cheese Muffins. Very easy to make and love baking them in my silicone muffin liners. They turned out absolutely delicious! Needless to say, I didn’t tell my family the list of ingredients until they did the taste test. Everyone loves them.
My husband watches his calories but not always his nutrition so this is a great way to sneak some into his diet.
Kudos.
Hi Pat – Thank you so much for the kind words about my cookbook! I’m thrilled to hear that you’ve been enjoying the recipes. And I love hearing that the blueberry cottage cheese muffins were a hit with your entire family. Thank you again for making this recipe (along with many others!). It means so much!
Can i use 2% cottage cheese? I dont have full fat at the moment, these look delicious!
Yes! 2% cottage cheese should work just fine in this recipe. Let me know if you try it and how the muffins turn out for you. 🙂
Always looking for high protein and delish recipes for my kids’ breakfast and these were a hit! Made these as mini muffins this morning for my kids breakfast. All 3 and me LOVED them! Thank you for the great recipe! Will definitely be adding this one to our rotation!
Yay! That makes me so happy to hear!! I’m so glad these muffins were a hit with your kids. That’s a huge win! Thanks for making my recipe and for coming back to leave a review. I really appreciate it!
Another awesome recipe! Made this for my family this morning, it was easy and filling. Everyone loved them. A fun easy to get in our oatmeal. It felt like a lot of sugar, but I think it needed that much to be eatable.
Yay! So glad these muffins were a hit with your family Thanks for making this recipe and for coming back to leave a review. I really appreciate it!
Just made these and they came out very good. They feel quite hearty with all the ingredients. I think they make a great addition to a breakfast on the go or with a smoothie or nice for a snack. I used a little less maple syrup and frozen blueberries and they were great for our taste buds!
Yay! That makes me so happy to hear. I’m so glad you enjoyed this recipe. Thanks for making it and for coming back to leave a review. I really appreciate it!