Name: Cottage Cheese Blueberry Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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

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Why You’ll Love This Recipe

I love how these muffins come together with simple ingredients but deliver bakery-style results. The cottage cheese keeps them incredibly moist without being heavy, and the coconut sugar gives them a rich, caramel-like sweetness. They’re easy to mix by hand—no fancy equipment needed—and I can have them ready in under an hour. Plus, they freeze beautifully, so I always have a batch on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

I start by preheating my oven to 180°C (350°F) and lining a muffin tin with paper liners.
In a large bowl, I mix the sugar, oil, eggs, and cottage cheese together by hand until smooth.
I then add the flour, cinnamon, baking powder, and baking soda, stirring gently to combine.
I carefully fold in the blueberries with a spatula so they don’t burst.
I divide the batter evenly into the muffin cups and add a few extra blueberries on top of each.
I bake the muffins for 18–20 minutes, until a toothpick comes out clean.
Once out of the oven, I let them cool in the tin briefly before transferring them to a wire rack.

Servings and timing

This recipe makes 12 muffins and takes about 40 minutes from start to finish. That includes 20 minutes of baking and a bit of cooling time, so it’s great for a weekend bake or a midweek treat.

Variations

I like to switch it up sometimes by using raspberries or chopped strawberries instead of blueberries. For a nuttier flavor, I’ll stir in a handful of chopped walnuts or pecans. If I want a touch of lemon, I’ll add some lemon zest to the batter—it pairs beautifully with the cottage cheese and berries.

Storage/reheating

Once cooled, I store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them and just thaw one at room temp or microwave for 20–30 seconds when I’m ready to eat. They stay moist and flavorful even after freezing.

FAQs

How do I make sure the muffins don’t turn out dense?

I always mix the batter gently and avoid overmixing once I add the flour. That keeps the texture light and tender.

Can I use frozen blueberries instead of fresh?

Yes, I’ve used frozen blueberries with great results—just don’t thaw them before adding to the batter to avoid excess moisture.

Is there a substitute for coconut sugar?

Absolutely. I’ve used brown sugar or even regular granulated sugar in a pinch and the muffins still turn out delicious.

What kind of cottage cheese works best?

I go with full-fat cottage cheese for the richest texture, but low-fat works too. I just make sure it’s not too watery.

Can I make this recipe gluten-free?

Yes, I’ve swapped the all-purpose flour for a gluten-free blend and it works well. Just be sure it’s a 1:1 replacement.

Conclusion

These Cottage Cheese Blueberry Muffins are one of my favorite easy bakes—simple, nourishing, and packed with flavor. Whether I’m grabbing one on a busy morning or enjoying it with a cup of tea in the afternoon, they always hit the spot. I like knowing I’m getting a bit of extra protein and not just empty sweetness.

Cottage Cheese Blueberry Muffins