Name: Cottage Cheese Blueberry Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 cups all-purpose flour; 1 tsp baking soda; 1/4 tsp salt; 1/2 tsp ground cinnamon; 1/4 cup coconut oil, melted; 1/2 cup coconut sugar; 1 tsp vanilla bean paste or vanilla extract; 1 cup plain whole milk cottage cheese; 1/4 cup milk; 2 eggs; 1 cup fresh blueberries, tossed in flour

Jump to Recipe

There’s something uniquely satisfying about whipping up a fresh batch of Cottage Cheese Blueberry Muffins: they’re wonderfully tender, slightly tangy, and absolutely brimming with juicy berries in every bite. The addition of creamy cottage cheese not only boosts the protein but also ensures each muffin stays irresistibly moist. With a hint of vanilla and cinnamon, these muffins are equally perfect for a leisurely breakfast or an on-the-go snack, and once you try them, they just might become your new baking obsession!

Cottage Cheese Blueberry Muffins Recipe - Recipe Image

Ingredients You’ll Need

The magic here lies in the handful of everyday ingredients that come together to create an incredible flavor and texture. Each one plays a special role in making these Cottage Cheese Blueberry Muffins a true standout.

Coconut oil: Provides healthy fats and a subtle tropical aroma; feel free to use any oil or even melted butter if you prefer a classic taste.
Coconut sugar: Lends a rich caramel flavor and beautiful color to the crumb; swap in cane sugar or monk fruit sweetener if that’s more your style.
Vanilla bean paste or extract: Adds a lovely depth and fragrant sweetness that pairs perfectly with the blueberries.
Plain whole milk cottage cheese: The star ingredient, keeping muffins incredibly moist and tender while amping up the protein.
Milk (any nut or seed milk is fine): Helps blend everything together; use whatever milk you have on hand.
Eggs: Bind everything together and contribute to that gorgeous, fluffy rise.
All-purpose flour: The sturdy base for your batter—scoop and level for best results.
Baking soda: Gives these muffins their irresistible lift and keeps them from turning dense.
Salt: Just a pinch to balance the sweetness and enhance all the other flavors.
Ground cinnamon: Offers warm spice that cozies up beautifully to the blueberries.
Fresh blueberries (tossed in flour): These jewels stay suspended in the batter and provide juicy bursts in every bite.

How to Make Cottage Cheese Blueberry Muffins

Step 1: Prep Your Muffin Tin and Oven

Begin by preheating your oven to 375F. Line every other cavity of a standard muffin tin with paper liners. This ensures your muffins have room to rise and get that gorgeous domed top. Give each liner a spritz of nonstick spray to make sure nothing clings when it’s time to eat.

Step 2: Whisk the Wet Ingredients

In a large mixing bowl, combine the melted coconut oil, coconut sugar, vanilla, milk, and eggs. Whisk with cheerful enthusiasm until everything is smooth, creamy, and perfectly blended—it’s the start of something delicious! Then stir in the cottage cheese, which will give the batter a bit of texture but will melt into creamy pockets when baked.

Step 3: Fold in the Dry Ingredients

Gently add the flour, baking soda, salt, and cinnamon right into your wet mixture. Take care to fold the dry ingredients just until you don’t see any big streaks of flour—overmixing will make the muffins tough, and we’re after tender, light Cottage Cheese Blueberry Muffins!

Step 4: Add the Blueberries

Toss your fresh blueberries with a little flour to keep them from sinking to the bottom of each muffin. Carefully fold them into the batter so they’re evenly distributed but not broken—every muffin should be loaded with blueberries for the best burst of fruit in every bite.

Step 5: Bake to Golden Perfection

Use a double cookie scoop or a big spoon to portion the batter into the prepared muffin liners. If you’re feeling fancy, press a few extra blueberries on top for a bakery-style finish. Slide the tray into the oven and bake for 23 to 25 minutes, or until a toothpick poked in the center comes out clean. Let them cool in the tin before removing—trust me, this helps avoid sticking and keeps each muffin beautifully intact.

How to Serve Cottage Cheese Blueberry Muffins

Garnishes

These muffins practically beg for a touch of something special. Try a light dusting of powdered sugar, an extra drizzle of honey, or even a small pat of softened butter right on top while they’re still warm. A few fresh blueberries scattered on the plate add a beautiful pop of color, too.

Side Dishes

For a satisfying breakfast, pair your Cottage Cheese Blueberry Muffins with a bowl of Greek yogurt sprinkled with granola, or a fresh fruit salad bursting with seasonal picks. They’re also delightful alongside a frothy mug of your favorite coffee or a tall glass of iced matcha.

Creative Ways to Present

Transform breakfast or brunch into a special occasion by serving muffins in a basket lined with a pretty napkin. For parties, slice each muffin in half and fill with a swipe of lemon curd or mascarpone. Or create a muffin flight with assorted toppings—think whipped cream cheese, berry jam, or a sprinkle of toasted coconut.

Make Ahead and Storage

Storing Leftovers

After completely cooling, keep your Cottage Cheese Blueberry Muffins in an airtight container at room temperature for up to two days. If you want them to stay maximally moist, pop a paper towel in with them to absorb excess moisture and preserve their tender crumb.

Freezing

These muffins freeze beautifully! Lay them out on a baking sheet to freeze individually, then transfer to a zip-top bag or airtight container. They’ll keep for up to three months. When you’re ready for a muffin fix, just thaw one or two overnight on the counter, or warm gently to revive their just-baked magic.

Reheating

Bring muffins back to life by microwaving for about 15-20 seconds. For a crispier top, try popping them in a toaster oven or oven at 300F for a few minutes. Either way, a warm Cottage Cheese Blueberry Muffin is pure joy!

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! If you go for frozen, don’t thaw them first—just toss right from the freezer with a little flour to prevent the muffins from turning blue. You’ll get the same bursts of juicy berry flavor.

What’s the best type of cottage cheese to use?

I recommend whole milk cottage cheese for the richest, creamiest result, but if you prefer a lighter touch, low-fat versions work too. Just be mindful of the added moisture, as some brands can be very wet—drain off any excess liquid before adding.

Can I make these muffins gluten-free?

Yes! Substitute a good quality 1:1 gluten-free baking flour for the all-purpose flour. This swap keeps the Cottage Cheese Blueberry Muffins just as tender, but friendly for those who are gluten-sensitive.

Are there any other fruits I can use in place of blueberries?

Definitely—try raspberries, blackberries, or even chopped strawberries for a new flavor twist. Just make sure to toss them in flour so they distribute nicely in the batter.

Why toss blueberries in flour before adding to batter?

This little trick prevents berries from sinking to the bottom during baking, so you get a delightful burst of blueberry in every muffin instead of just at the base.

Final Thoughts

If you’re ready to brighten up your morning or treat yourself to something truly special, give these Cottage Cheese Blueberry Muffins a go. They’re easy, endlessly customizable, and utterly heartwarming—one bite, and you’ll see why they’re such a beloved favorite in my kitchen. Happy baking!

Cottage Cheese Blueberry Muffins Recipe

★★★★★

4.8 from 5 reviews

Author: Ella
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Deliciously moist Cottage Cheese Blueberry Muffins that are perfect for a wholesome breakfast or snack. These muffins are bursting with blueberries and have a hint of cinnamon, making them a delightful treat for any time of day.

Instructions

Preheat Oven: Preheat oven to 375°F and line a muffin tin with liners, greasing them lightly.
Mix Wet Ingredients: In a bowl, combine melted coconut oil, coconut sugar, vanilla, milk, and eggs. Mix in cottage cheese.
Add Dry Ingredients: Incorporate flour, baking soda, salt, and cinnamon into the wet mixture.
Add Blueberries: Coat blueberries with flour and fold them into the batter gently.
Fill Muffin Tin: Scoop batter into muffin liners, top with more blueberries, and bake for 23-25 minutes.
Cool and Enjoy: Let the muffins cool before serving for the best texture and flavor.