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!
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!
