Recipe

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Follow this blueberry cottage cheese muffins recipe for soft, tender muffins with juicy berries in every bite.

These cottage cheese blueberry muffins come together with simple ingredients you probably already have, so you can get your baking fix any time.

A blueberry muffin made with cottage cheese split open in half showing the light and airy texture with lots of juicy blueberries baked right in

Blueberry Muffins with Cottage Cheese

These are just as delicious as my classic blueberry muffins, yet feel like a total upgrade with the cottage cheese. It adds protein and gives them a soft, tender texture. And unlike my blueberry pancakes with cottage cheese, I don’t have to flip them one by one; the oven bakes the entire batch!

How Much Protein Per Muffin?

Thanks to cottage cheese, each blueberry muffin has 6 grams of protein. That’s almost twice the amount of protein in a regular muffin!

Ingredients

This recipe calls for classic muffin ingredients: all-purpose flour, both baking powder and baking soda (together they make these soft and airy); plus butter, granulated white sugar, eggs, and vanilla extract. The cottage cheese (it’ll be blended, so the curd doesn’t matter) is our hero, and you can use fresh or frozen blueberries.

How to Make Blueberry Cottage Cheese Muffins

Making these muffins is a breeze. Here’s what you need to know:

Blend the cottage cheese until smooth.
This step ensures a soft, tender texture without any visible curds in the muffins.
Measure and mix the dry ingredients, except the sugar, in a bowl.
Mixing the baking powder, baking soda, and salt with the flour in a separate bowl ensures even distribution in the batter later.
Whip the butter & sugar first, then mix.
It will take about 5 minutes to beat the butter and sugar to an airy texture. Then incorporate the eggs, one at a time, then the vanilla and blended cottage cheese.
Add the blueberries.
Gently fold them in at the end. If using frozen berries, no need to thaw and expect some purple streaks in the muffin batter.
Fill and bake.
Fill the lined muffin tin ¾ of the way full, then bake them in a preheated oven until the tops are lightly golden and the centers are set.
Cool down in the muffin tin first, then remove.
This helps the muffins set their shape before taking them out onto a cooling rack.

Can You Taste the Cottage Cheese?

Cottage cheese has a mild flavor and blends seamlessly into this batter, making it moist and adding a protein boost without anyone knowing it’s there.

A batch of blueberry cottage cheese muffins on a white plate

Other Cottage Cheese Breakfast Recipes

If cottage cheese is your go-to for adding protein, add cottage cheese to oatmeal, use it to make these cottage cheese banana pancakes, or cottage cheese waffles, and for a treat, try this cottage cheese banana bread; you’ll love it.

Blueberry Cottage Cheese Muffins

Servings: 12 muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

Follow this blueberry cottage cheese muffins recipe for soft, tender muffins with juicy berries in every bite.

5 from 33 votes

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Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons unsalted butter, softened
¾ cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup cottage cheese, blended until smooth
1 cup blueberries, fresh or frozen

Instructions

Prep:

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Make the batter:

In a large bowl, combine the flour, baking powder, soda, and salt. Mix well with a whisk to distribute the ingredients.
In a large bowl with a hand mixer or your stand mixer, beat the butter and sugar until it's light and airy, for about 5 minutes, using a spatula to scrape down the sides of the bowl when necessary.
Add the eggs, one at a time, and beat until combined. Add the vanilla extract and the blended cottage cheese and stir just until it's mixed in, being careful not to overmix.
Combine the wet and dry ingredients in the bowl. Use a fork or a rubber spatula to stir the mixture just until the dry ingredients are combined. The batter will be thick. Fold the blueberries into the batter.
Use a big tablespoon or large scoop to fill the muffin tins nearly to the top.

Bake:

Bake the muffins for 20 to 22 minutes, until the tops are golden brown and a toothpick inserted in the middle comes out clean.
Remove the muffin pan from the oven and let the muffins cool completely before taking them out.

Serve & store:

Enjoy these muffins lightly warmed or at room temperature.
Store leftovers in an airtight container at room temperature (on the counter) for 1 day, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.