Cottage Cheese Blueberry Muffins

If you love blueberry muffins but want a higher-protein, gluten-free option, this recipe is for you! These cottage cheese blueberry muffins are light, moist, and naturally sweet, with an added boost of protein from cottage cheese. They’re easy to make, great for meal prep, and a perfect addition to breakfasts, lunches, or snacks! Whether you enjoy them fresh out of the oven or grab them on the go, they’ll quickly become a new favorite!

This recipe was inspired by Hannah Kling at Lovely Delights. I saw her Cottage Cheese Blueberry Muffin recipe and it inspired me to make my own. I made minor swaps and alterations to make it healthy and gluten free. The result? A protein-packed gluten-free muffin that’s just as soft and flavorful as the original!

Why you Should make this Recipe

• Gluten-Free & Protein-Packed: This recipe uses cottage cheese for extra protein while keeping a soft and fluffy texture.
• Simple Ingredients: Only use typical pantry staples plus a gluten free flour blend.
• Perfectly Sweet & Moist: A balance of natural of sweetness from juicy blueberries in every bite.
• Meal-Prep Friendly: Make a batch ahead of time for a quick and nutritious breakfast or snack.
• Easy Storage: Throw them in the fridge or freezer to eat over time.

How to Make Cottage Cheese Blueberry Muffins

I love how light yet satisfying these muffins are! The cottage cheese blends seamlessly into the batter, making them extra soft without any weird textures or flavors. Plus, they’re not overly sweet, so they’re just as good for breakfast as they are for a treat. They also freeze well, making them a convenient grab-and-go option anytime I need a quick bite!

Ingredients

• Coconut Oil
• Sugar
• Vanilla Extract
• Cottage Cheese (I use Daisy 2% Low Fat Cottage Cheese with small curds)
• Milk
• Eggs
• Gluten Free All Purpose Flour (I used King Arthur Measure for Measure Flour)
• Cinnamon
• Baking Soda
• Salt
• Blueberries

Directions

1. Start by preheating your oven to 350ºF and lining your muffin tin. (I recently got these silicone reusable muffin liners from Walmart that proved to be super useful, but you can use paper liners too!)
2. In a medium size mixing bowl, combine sugar, oil and eggs. Combine until creamy, and then add the cottage cheese.
3. In a separate, small, mixing bowl, combine gluten free flour, cinnamon, baking soda, and salt. Whisk together until blended.
4. Now put 1/2 of the dry ingredients into wet ingredients and fold together until smooth. Repeat the process with the other half of dry ingredients, and fold until smooth.
5. Now dumped washed blueberries into the muffin batter and fold until blueberries are evenly mixed into the batter. Be gentle, you don't want any blueberries bursting in the batter.
   • Remember to wash your berries. I cannot emphasize this enough. I like to soak mine in a water and vinegar bath to help remove any of the dirt and gunk that likes to sit on the blueberry skin. Highly recommend!!
6. Scoop batter into the muffin tins until they are almost full and top with more blueberries. (I like to have a blueberry or 2 popping out the top).
7. Cook blueberry muffins for about 25 minutes, or until a toothpick inserted in the center comes out clean.
8. When done, pull the muffins out of the tin and set them on a wire rack to cool (about 10 minutes). Cooling completely makes it easier to remove from the muffin liners easier.
9. Serve & Enjoy!

Alternatives & Add-ons

• Want a Dairy Free Muffin? Replace the cottage cheese with a vegan/dairy free brand or remove Cottage Cheese entirely.
• Looking for Higher Protein? Add vanilla protein powder and an extra about 1/2 cup egg whites.
• Want a stronger flavor? Try adding a variety of berries to your muffins.

Try Another Muffin Recipe!

• Strawberry Almond Flour Muffins
• Strawberry & Blueberry Casserole

Did You Try this Recipe?

Leave a rating and comment below, and don’t forget to tag me on Instagram @cookingwithquetzal—I’d love to see how you’ve prepared your Cottage Cheese Blueberry Muffins!