There’s something so comforting about warm muffins on a slow morning. I still remember the first time I baked these blueberry cottage cheese muffins—it was a chilly Sunday, and my daughter had just come in from the backyard with purple-stained fingers from snacking on our tiny blueberry bush. We stirred the batter together in cozy silence, and the smell of vanilla and berries filled the kitchen like a hug. These muffins have been a favorite ever since.
Table of Contents
Why You’ll Love These Blueberry Cottage Cheese Muffins
These blueberry cottage cheese muffins are moist, lightly sweet, and full of wholesome goodness. The cottage cheese adds a soft, creamy texture while packing in a boost of protein, making these ideal for breakfast or afternoon snack cravings.
They’re simple to mix up with basic pantry staples. You’ll love how easy they are to prep ahead for a quick breakfast. Plus, they freeze beautifully! Whether you use fresh or frozen berries, they always bake up golden and tender. These muffins feel indulgent, but they’re secretly nourishing.
If you’re looking for a cozy way to start the day, these muffins check all the boxes.
Ingredients You’ll Need
These muffins come together with ingredients you likely already have in your kitchen. Nothing fancy—just good, simple baking.
Dry Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- A pinch of salt
- Granulated sugar
Wet Ingredients
- Eggs
- Cottage cheese (I use full-fat for richness)
- Milk (dairy or almond milk both work well)
- Melted butter or neutral oil
- Vanilla extract
Add-Ins and Options
- Blueberries (fresh or frozen, no need to thaw)
- Optional: lemon zest for a hint of brightness
- A little cinnamon for warmth, if desired
How to Make Blueberry Cottage Cheese Muffins
These come together in one bowl and a few easy steps. Here’s how I make them most mornings, especially when we need something cozy in a hurry.
Step 1 – Prep your ingredients and muffin tin
Preheat your oven to 375°F. Line a muffin tin with paper liners or lightly grease with butter or spray. Measure out your ingredients and let the eggs and cottage cheese come to room temperature if you have a minute.
Step 2 – Mix the wet and dry ingredients separately
In one bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In another bowl, mix the eggs, milk, cottage cheese, vanilla, and melted butter. Stir until smooth and creamy.
Step 3 – Combine and fold in the blueberries
Add the dry ingredients to the wet, gently folding with a spatula until just combined. Don’t overmix. Then fold in the blueberries. If you’re using frozen ones, toss them in a little flour first to keep the batter from turning purple.
Step 4 – Fill muffin cups and bake
Spoon the batter evenly into your prepared muffin cups—about ¾ full. Bake for 18–22 minutes, or until a toothpick comes out clean. The tops should be golden and lightly springy.
Step 5 – Cool and serve
Let the muffins cool in the pan for 5 minutes, then move to a wire rack. Serve warm or at room temp. I love them with a dab of butter or a drizzle of honey.
Tips for the Best Muffins Every Time
Use full-fat cottage cheese for the richest texture. Want to make these gluten-free? Swap in a 1:1 gluten-free flour blend. Greek yogurt works as a substitute for cottage cheese, but the texture will be a bit denser.
Avoid overmixing the batter—it can make muffins tough. Also, if your berries are extra juicy, reduce the milk slightly.
Store leftover muffins in an airtight container for up to 2 days at room temp. After that, move them to the fridge for up to 5 days.
Make Ahead, Storage & Freezing Tips
These muffins are perfect for batch baking! Let them cool fully, then store in a sealed container at room temperature for 1–2 days.
Want to make them last longer? Refrigerate them for up to 5 days or freeze for up to 3 months. I wrap each muffin in parchment before freezing, so we can just grab one and warm it gently in the oven or microwave.
To reheat, pop one in the microwave for 20–30 seconds or in a 300°F oven for about 10 minutes until warm and soft again.
Blueberry Cottage Cheese Muffins Recipe Card
Print
Blueberry Cottage Cheese Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These blueberry cottage cheese muffins are moist, protein-rich, and gently sweet with bursts of fresh or frozen blueberries. Perfect for breakfast or a cozy snack.
Ingredients
1 ½ cups all-purpose flour
½ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 large eggs
¾ cup full-fat cottage cheese
½ cup milk
¼ cup melted butter (or oil)
1 tsp vanilla extract
1 cup blueberries (fresh or frozen)
Optional: 1 tsp lemon zest
Instructions
1. Preheat oven to 375°F and line a muffin tin.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix eggs, cottage cheese, milk, butter, and vanilla.
4. Gently fold the dry mixture into the wet ingredients.
5. Fold in blueberries and optional lemon zest.
6. Divide batter into muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes until golden and a toothpick comes out clean.
8. Cool 5 minutes in the pan, then transfer to a rack to cool completely.
Notes
Do not overmix the batter—this helps keep the muffins soft.
Toss frozen blueberries in a little flour to prevent bleeding.
Store in an airtight container at room temp for 2 days or in the fridge up to 5 days.
Freeze cooled muffins up to 3 months for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
Related Recipes to Try
If you loved these, you might also enjoy my Flourless Pumpkin Muffins with Cozy Fall Spices. They’re light, warmly spiced, and naturally sweet.
You might also like these Cinnamon Muffins – A Quick and Easy Treat or my Sour Cream Chocolate Chip Muffins for Moist Perfection.
And for something a little seasonal, try the Pumpkin Chocolate Chip Muffins Recipe.
FAQ
How healthy are blueberry muffins?
It depends! Many store-bought muffins are loaded with sugar and oil. These homemade ones offer protein from cottage cheese and use less sugar than most recipes.
How long to keep blueberry muffins?
They’re best eaten within 2 days at room temp. After that, store them in the fridge or freezer.
How long do blueberry muffins stay good for?
In the fridge, they last 4–5 days. In the freezer, up to 3 months when stored properly.
Should muffins made with cottage cheese be refrigerated?
Yes, especially after the first day. The cottage cheese adds moisture, so it’s best to store them in the fridge to keep them fresh.
Final Thoughts
These blueberry cottage cheese muffins are soft, cozy, and feel like a warm kitchen hug. I hope they find a place in your morning routine too. If you try them, I’d love to hear how they turned out! You can also save and share the recipe from my Pinterest board for more cozy baking ideas.
