These sweet Blueberry Cottage Cheese Muffins are the perfect breakfast treat! They are easy to make, so moist, and are a healthy twist on a classic blueberry muffin.

I'm a lover of all muffins! They are the perfect breakfast, brunch, snack, or dessert! Check out these Lemon Blueberry Muffins for a reader favorite, Banana Walnut Muffins for another fruity muffin, or these Bakery Chocolate Chip Muffins for the most tender and impressive chocolate muffin!
Why You NEED These
- Healthier muffin with cottage cheese for extra protein and lower calories without ANY hint of cottage cheese taste!
- Super simple to make with no mixer required, accessible ingredients, and quick clean up
- Tender, light, moist, and sweet
- Easy to serve, store, and freeze!

Cottage Cheese Muffins Ingredients
- All Purpose Flour: All purpose flour is all you need for light and moist muffins. Make sure to measure it with a kitchen scale or by spooning the flour into your cups before leveling off the tops with a knife.
- Baking Powder & Baking Soda: Both of these leavening agents work together to create that gorgeous dome and fluffy texture.
- Salt: Salt brings out sweetness in these muffins.
- Vegetable Oil: Vegetable oil is used for a moist muffin that stays moist. Substitute for any unflavored oil if necessary.
- Granulated Sugar & Light Brown Sugar: Both of these sugars work together to add moisture and create sweetness.
- Eggs: You will need 2 large eggs at room temperature. If you forget to leave them out ahead of time, place them in a bowl of hot water for 5 minutes before using.
- Vanilla Extract: Vanilla extract rounds out the flavor of these sweet muffins.
- Milk: You'll need a dash of milk for a smoother batter and lighter crumb. You can use your milk of choice, as even a dairy free milk will work fine!
- Cottage Cheese: I use
- Blueberries: I use fresh blueberries for best color, taste, and texture. You can use frozen blueberries, but do not defrost them before using.
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin tin with liners.
STEP 2: Add all purpose flour, baking powder, baking soda, and salt to a medium bowl. Use a wire whisk to mix until combined.
STEP 3: In a large bowl, use a wire whisk to mix vegetable oil, granulated sugar, light brown sugar, room temperature eggs, vanilla extract, room temperature milk, and room temperature cottage cheese together until smooth.


STEP 4: Add the dry ingredients into the bowl of wet ingredients. Use a whisk to mix the ingredients until just combined. Importantly, do not overmix, as mixing past when you see the flour mixture disappear could create dense muffins.


STEP 5: Using a rubber spatula, fold the floured blueberries into the batter until evenly dispersed.
STEP 6: Divide the batter between the 12 muffin liners, adding about ⅓ cup of batter to each liner. If desired, top the batter with additional blueberries and sprinkle with granulated sugar for a crunchy, sugary top.


STEP 7: Bake the muffins for 20-22 minutes or until the tops look light golden brown and domed, the centers spring back when poked quickly with your pointer finger, and a toothpick inserted into the center comes out with a few crumbs.
STEP 8: Allow the muffins to cool before storing tightly covered or in an airtight container for up to 4 days.

Frequently Asked Questions
Cottage cheese melts down as it bakes! It creates a light, fluffy, and moist muffin without changing the taste of the muffin.
Similar to adding sour cream or buttermilk to baked goods, you won't be able to taste cottage cheese in the muffins. It adds an extra boost of protein and provides a healthier, lower calorie option as opposed sour cream while maintaining the classic blueberry muffin flavor!
I highly recommend coating your blueberries in all purpose flour before folding them into your muffin batter. The blueberries are heavier than your light and airy muffin batter, which would cause them to sink towards the bottom of the muffins if you do not roll them in flour.

Expert Tips & Tricks
- Room Temperature Ingredients: For the fluffiest, moistest muffin, use room temperature eggs, milk, and cottage cheese.
- Measuring Properly: Use a kitchen scale for most accurate measuring. For your flour, specifically, use a spoon to transfer the flour to your measuring cups before sweeping a knife across the top to level it.
- Rolling the Blueberries: Place your blueberries in a bowl of flour and use your hands or a spoon to coat them with flour to prevent them from sinking to the bottom of the muffins.
- Storing: Store tightly covered, in an airtight container, or individually wrapped to preserve freshness. Store at room temperature for up to 4 days or in the freezer for up to 4 months.
Related Recipes
Print
Blueberry Cottage Cheese Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Muffins, Blueberries, Cottage Cheese
- Method: Bake
- Cuisine: American
Description
These sweet Blueberry Cottage Cheese Muffins are the perfect breakfast treat! They are easy to make, so moist, and are a healthy twist on a classic blueberry muffin.
Ingredients
- 2 cups (280g) all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ teaspoon salt
- ⅓ cup (66g) vegetable oil
- ⅓ cup (70g) granulated sugar
- ⅓ cup (80g) light brown sugar
- 2 large eggs (100g), room temperature
- 1 tsp vanilla extract
- ¼ cup (60g) milk, room temperature
- ⅔ cup (150g) cottage cheese, room temperature
- 1 cup (100g) blueberries
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 12-count standard muffin tin with liners.
- In a medium bowl, use a wire whisk to mix all purpose flour, baking powder, baking soda, and salt together until combined.
- In a large bowl, whisk vegetable oil, granulated sugar, light brown sugar, room temperature eggs, vanilla extract, room temperature milk, and room temperature cottage cheese together until smooth.
- Pour the mixed dry ingredients into the large bowl of mixed wet ingredients. Slowly whisk the ingredients together only until you see the flour pieces disappear into the batter. Do not overmix.
- Place ¼ cup (35g) of flour in a small bowl. Roll your blueberries in the flour until fully coated.
- Fold the floured blueberries into the batter.
- Divide the batter between the muffin liners, adding about ⅓ cup of batter to each liner. The liners should be almost full.
- If desired, top the muffins with additional blueberries and sprinkle with granulated sugar for a sugary, crunchy top.
- Bake the muffins for 20-22 minutes or until the muffins are light golden brown in color, the tops are domed and look shiny, and a toothpick inserted into the center comes out with moist crumbs.
- Allow the muffins to cool before storing in an airtight container, tightly covered, or individually wrapped at room temperature.
Notes
Mixing: Do not overmix when adding the dry ingredients into the wet ingredients. Whisk only until you see the flour mixture disappear. The batter will not be fully smooth. Mixing past when you see the dry ingredients disappear could lead to dry, dense muffins.
Additional Topping: For a bakery-style muffin, add additional blueberries on top of the muffin batter. Then, sprinkle about ½ tablespoon of sugar on top of the batter for a crunchy, sugary topping.
Bake Time: Keep an eye on the muffins as they are baking, as all ovens bake differently. They should look light golden brown on top, golden brown around the edges, and fully set in the center. A toothpick inserted into the center should come out with some crumbs.
Keywords: Cottage Cheese Muffins, Healthy Breakfast Muffins, Blueberry Muffins, Blueberry Cottage Cheese Muffins
Alex says
I tried this recipe and it is the best ever! My family had to make 2 extra batches because we all loved them so much! I would highly recommend this, the ingredients and steps are easily accessible and understandable. Love this new favorite sweet!
★★★★★
Elise says
Thank you, Alex! This makes me so so happy! Thank you for giving them a try and leaving such a kind review!
Marta says
Your cottage cheese muffins recipe is delightful. I wonder if it could be also successfully baked in a 9x9 inch pan as a cake? Please advise.
Elise says
Hi Marta! I love this recipe too! You could bake it in a 9x5 inch loaf pan or 9x13 inch baking dish, but you would need to increase the bake time.
Grandma C. says
Delicious and easy recipe. Muffins are flavorful and very moist. I made these for a family brunch and they were a huge hit…even with the grandchildren!
★★★★★
Elise says
Thank you so much for such a sweet review! So glad you enjoyed these!
Lisa Aikins-Afful says
Made these for Muffin Day tomorrow and friend visits. Hoping that the hubs doesn't eat the rest before they get here, lol. Great recipe!
Elise says
Yay! Thank you so much, Lisa!