Cottage Cheese Blueberry Muffins

Muffins are my comfort bake. They’re quick to make, fill the kitchen with the best smell, and double as breakfast or an afternoon snack. These blueberry cottage cheese muffins have become a staple in my weekly meal prep because they tick all the boxes: soft, moist, naturally sweet, and with a boost of protein from my not-so-secret ingredient — cottage cheese.

If you’ve never baked with cottage cheese before, trust me on this one. Once blended, it disappears into the batter, leaving you with the fluffiest texture. It also keeps the muffins moist for days without needing loads of oil. And the best part? You can whip them up in about 15 minutes, get them in the oven, and have breakfast ready for the week.

Why You’ll Love These Muffins

• Protein boost without protein powder — cottage cheese blends right in and adds staying power.
• Perfect for meal prep — great to grab-and-go in the morning or pack into lunchboxes.
• Quick and easy — minimal prep, no fancy equipment beyond a blender and mixing bowl.
• Family-friendly — even picky eaters won’t guess what’s inside.

Ingredients You’ll Need

• Milk – I like using cow’s milk or soy milk for extra protein, but any milk works.
• Cottage cheese – the star ingredient for moisture and softness.
• Eggs – for structure and that bakery-style rise.
• Olive oil – just enough to keep them tender; melted butter works too.
• Honey – for natural sweetness; maple syrup is a good swap.
• Vanilla extract – rounds out the flavor.
• Flour – all-purpose or a good 1:1 gluten-free blend.
• Cinnamon – adds warmth.
• Baking soda & baking powder – for lift.
• Salt – balances the sweetness.
• Blueberries – fresh for less color bleed, or frozen (see my tip below).

How I Make Them

1. Prep the oven & pan – Heat to 400°F and line or grease a 12-cup muffin tin.
2. Blend the wet ingredients – In a blender, combine milk, cottage cheese, eggs, olive oil, honey, and vanilla until smooth.
3. Mix the dry ingredients – In a large bowl, whisk flour, cinnamon, baking soda, baking powder, and salt.
4. Combine – Gently whisk the wet mixture into the dry, then fold in blueberries. Don’t overmix — a few lumps are fine.
5. Fill the tin – Use a ¼-cup scoop to divide the batter evenly.
6. Bake – Start at 400°F for 10 minutes, then reduce to 350°F and bake another 10–12 minutes, until a toothpick comes out clean.
7. Cool – Let them sit in the pan for a few minutes before transferring to a rack.

My Tips for the Best Muffins

• Don’t overmix — too much stirring makes muffins dense.
• For frozen blueberries — use 1 cup, add them straight from the freezer, and skip thawing to avoid extra moisture.
• Blending the cottage cheese — makes it completely smooth, so there’s no trace in texture or appearance.
• Room temperature ingredients — help everything blend and bake more evenly.

Variations to Try

• Add lemon zest for a bright flavor.
• Sprinkle brown sugar on top before baking for a sweet crust.
• Fold in ½ cup chopped walnuts for crunch.

Storage & Freezing

• Counter: Store in an airtight container for up to 2 days.
• Fridge: Keeps fresh up to a week.
• Freezer: Freeze individually for up to 3 months; thaw at room temp or warm briefly in the microwave.

Serving Ideas

I love these with a smear of almond butter for breakfast, but they’re equally good plain, packed into lunchboxes, or enjoyed with an afternoon coffee.

Yield: 12

Cottage Cheese Blueberry Muffins

Print

These blueberry cottage cheese muffins are soft, moist, and naturally higher in protein — making them perfect for meal-prep breakfasts or grab-and-go snacks. The cottage cheese adds a subtle richness, while the blueberries bring a burst of sweetness in every bite.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 cup cottage cheese (1% recommended)
• ¼ cup milk
• 2 large eggs
• ½ cup honey
• 2 tablespoons olive oil (or melted butter)
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 cup blueberries, tossed in 2 tablespoons flour*

Instructions

1. Preheat the oven to 400°F (200°C) and lightly grease or line a 12-cup muffin tin.
2. In a blender, combine cottage cheese, milk, eggs, honey, olive oil, and vanilla extract. Blend until completely smooth.
3. In a large bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda.
4. Gradually pour the blended wet mixture into the dry ingredients, whisking until just combined. Gently fold in the blueberries with a spatula, being careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 10 minutes at 400°F, then reduce the temperature to 350°F and bake for an additional 10–12 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the muffins cool in the pan for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

• Starting at 400°F helps the muffins rise higher, especially since cottage cheese can weigh down the batter.
  
• Tossing the blueberries in flour prevents them from sinking to the bottom of the muffins.
  
• Olive oil can be swapped for melted butter for a richer flavor.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 166Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 34mgSodium 303mgCarbohydrates 28gFiber 1gSugar 14gProtein 5g

Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Try Other Cottage Cheese Recipes:

• Cottage Cheese Egg Bites
• Cottage Cheese Lasagna
• Cottage Cheese Egg Bake