Cottage Cheese Blueberry Muffins Recipe
Get ready to fall deeply in love with these Cottage Cheese Blueberry Muffins! Each bite melts in your mouth, thanks to rich, creamy cottage cheese tucked right into the batter, and every muffin is bursting with sweet, juicy blueberries and just a hint of cinnamon. Whether you need a cozy breakfast, an on-the-go snack, or the ultimate meal prep treat, Cottage Cheese Blueberry Muffins will become your new go-to. This is the kind of muffin you’ll crave fresh from the oven, warm in your hands, and it’s almost impossible to stop at just one.
Ingredients You’ll Need
Simple, wholesome ingredients make these Cottage Cheese Blueberry Muffins shine, and each one plays a starring role. From creamy cottage cheese (for unbelievable softness!) to fresh blueberries, everything comes together for flavor, color, and the fluffiest texture.
- Coconut oil: Melted for a delicate richness and a subtle, nutty background flavor; you can swap for any other oil or melted butter if preferred.
- Coconut sugar: Adds gentle sweetness and a slight caramel note; cane sugar or monk fruit sweetener are great alternatives depending on your preference.
- Vanilla bean paste or extract: Infuses the muffins with floral, fragrant depth.
- Plain whole milk cottage cheese: The secret to a super-tender, protein-packed crumb; I love using Good Culture brand for the best texture.
- Milk: Helps bind the batter and keeps everything light; any nut or seed milk (like almond or oat) will work beautifully.
- Eggs: Essential for lift and structure, ensuring your muffins turn out fluffy instead of dense.
- All-purpose flour: The perfect base that holds everything together and bakes up golden.
- Baking soda: Works its magic to give you a nice rise and lightness.
- Salt: Just a pinch to wake up all the flavors and balance out the sweetness.
- Ground cinnamon: Adds warmth and coziness to every bite.
- Fresh blueberries: Tossed in a little flour so they don’t sink, these become juicy pops of color and flavor throughout the muffins.
How to Make Cottage Cheese Blueberry Muffins
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 375F. Get your muffin tin ready by lining every other cavity with a paper muffin liner—this helps with even heat circulation and puffier tops. To make muffin removal a breeze, give the liners a quick spritz with non-stick spray, so not one crumb is left behind.
Step 2: Whisk Together the Wet Ingredients
In a roomy mixing bowl, add your melted coconut oil, coconut sugar, vanilla, milk, and eggs. Whisk thoroughly until everything’s smooth and nicely combined. Once you’ve got a silky base, mix in the cottage cheese. This is where the magic happens—your batter will look creamy and rich, setting you up for those super-moist Cottage Cheese Blueberry Muffins.
Step 3: Fold in the Dry Ingredients
Now sprinkle in the flour, baking soda, salt, and cinnamon. Using a rubber spatula, gently fold everything together until just incorporated. Try not to overmix—the less you stir, the fluffier your muffins. The batter will be thick and a little lumpy, but that’s exactly what you want.
Step 4: Gently Add the Blueberries
Before adding your blueberries, toss them with a spoonful of flour. This quick step ensures they stay suspended in the batter instead of sinking to the bottom. Gently fold the floured blueberries into the batter, being extra careful not to squish them—this guarantees beautiful bursts of fruit in every muffin.
Step 5: Fill and Bake the Muffins
Use a double cookie scoop or a big spoon to portion out the batter into your lined muffin tin. If you want those pretty, bakery-style tops, dot a few extra blueberries over each portion. Slide the pan into the oven and bake for 23–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Step 6: Cool and Enjoy
Let your Cottage Cheese Blueberry Muffins cool completely before taking them out of the liners—this helps prevent sticking and keeps your muffins picture-perfect. Enjoy them warm for that irresistible fresh-baked experience.
How to Serve Cottage Cheese Blueberry Muffins
Garnishes
For a little extra flair, dust your muffins with a light sprinkle of powdered sugar or add a drizzle of honey right before serving. You can also finish with a few fresh blueberries or a pinch more cinnamon if you really want to wow your guests!
Side Dishes
Pair these soft and fluffy muffins with Greek yogurt and a handful of granola for a satisfying breakfast. They also shine next to creamy scrambled eggs or a frothy latte for an easy, elevated brunch that never gets old.
Creative Ways to Present
Arrange the Cottage Cheese Blueberry Muffins on a vintage cake stand for a charming breakfast buffet, or wrap them individually in parchment and tuck into lunch boxes for a midday treat. For a fun twist, slice them in half and spread with a swipe of whipped cream cheese or almond butter.
Make Ahead and Storage
Storing Leftovers
Once your muffins have cooled completely, store them in an airtight container at room temperature for up to two days. If your kitchen is especially warm, stash them in the fridge to keep them extra fresh and delicious.
Freezing
Cottage Cheese Blueberry Muffins freeze like a dream! Just arrange the completely cooled muffins in a single layer in a zip-top freezer bag, squeeze out excess air, and freeze for up to three months. Thaw at room temperature or overnight in the fridge for easy, make-ahead breakfasts.
Reheating
To recapture that just-baked magic, pop a muffin in the microwave for about 15 seconds or warm in a 300F oven for 5 to 10 minutes. This wakes up the flavors and brings back that irresistible softness.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work beautifully in Cottage Cheese Blueberry Muffins. Just add them straight from the freezer (don’t thaw), and toss them in a bit of flour before folding into the batter. They may streak the batter slightly, but the result will still be delicious.
Is there a way to make these muffins gluten free?
Yes! Substitute your favorite gluten-free all-purpose flour blend at a 1:1 ratio. Make sure your blend includes xanthan gum or another binder for best texture. Always check the labels to ensure everything is certified gluten free.
What can I use if I don’t have coconut oil?
You can swap coconut oil for melted unsalted butter, avocado oil, or any mild-tasting oil you like. Each option brings its own subtle flavor and texture to the muffins—don’t hesitate to use what you have on hand!
Can I reduce the sugar or use another sweetener?
Certainly—feel free to use less coconut sugar if you prefer a lightly sweet muffin or swap for a sugar alternative like monk fruit sweetener. The texture will remain soft and fluffy, though the flavor might be a touch less caramelly.
Why do I need to cool the muffins completely before removing from the liners?
Cooling gives the muffins time to set, making them much less likely to stick. If you try to peel off the liners while they’re hot, they’ll tear or leave bits of muffin behind—patience here means every muffin emerges perfect!
Final Thoughts
These Cottage Cheese Blueberry Muffins truly bring comfort and joy to every table. Whether you’re baking for breakfast, snack time, or simply for the love of fresh-baked treats, this recipe promises fluffy, just-sweet-enough muffins bursting with blueberries in every bite. Give them a try—you just might find yourself making another batch before the week is over!
Print
Cottage Cheese Blueberry Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Viral Cottage Cheese Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries and warm cinnamon in every bite. Made in just one bowl, they’re easy to whip up and perfect for breakfast, snacks, or meal prep!
Ingredients
Dry Ingredients:
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
Wet Ingredients:
- 1/4 cup coconut oil, melted (may substitute any other oil or butter)
- 1/2 cup coconut sugar (may substitute cane sugar or monk fruit sweetener)
- 1 tsp vanilla bean paste or vanilla extract
- 1 cup plain whole milk cottage cheese (e.g., Good Culture)
- 1/4 cup milk (any nut or seed milk)
- 2 eggs
Additional:
- 1 cup fresh blueberries, tossed in flour
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a muffin tin with liners, greasing them with non-stick spray.
- Mix wet ingredients: In a large bowl, combine melted coconut oil, coconut sugar, vanilla, milk, and eggs. Whisk until well incorporated, then mix in the cottage cheese.
- Add dry ingredients: Incorporate the flour, baking soda, salt, and cinnamon into the wet mixture using a rubber spatula.
- Fold in blueberries: Coat the fresh blueberries in flour, then gently fold them into the batter.
- Fill muffin tin: Use a scoop or spoon to fill the muffin tin with batter, top with more blueberries if desired, and bake for 23-25 minutes.
- Cool and serve: Allow the muffins to cool completely before removing from the liners and enjoy warm.
Notes
- You can top the muffins with additional blueberries before baking for a visually appealing finish.
- For best results, enjoy the muffins warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Cottage Cheese Blueberry Muffins, Breakfast, Blueberries, Easy Recipe
