Healthy Cottage Cheese Blueberry Muffins

Name: Healthy Cottage Cheese Blueberry Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 ¾ cup whole wheat flour; 1 tsp whole wheat flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; ½ tsp ground cinnamon; ½ cup coconut oil (melted); ½ cup pure maple syrup; 2 eggs; 1 cup cottage cheese; 2 tsp pure vanilla extract; 1 tbsp light brown sugar; 1 cup fresh blueberries (if you use frozen let them thaw before baking.)

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Looking for a nutritious snack or breakfast option that's both delicious and easy to make? These Healthy Cottage Cheese Blueberry Muffins are the perfect choice! Packed with protein, fiber, and antioxidants, they offer a wholesome twist on the classic muffin

Blueberry muffins in a wooden basket with a striped napkin laid on the bottom.

These muffins are high in protein with the addition of the cottage cheese making this healthy snack a satisfying choice to keep you full longer. The cottage cheese contributes to a tender crumb without altering the flavor, ensuring a delightful eating experience.

Blueberries are loaded with antioxidants too which helps to support overall health and adds a burst of flavor. These muffins are great for a meal prep and can be enjoyed fresh or frozen for later use.

Looking for more healthy snacks to have on the go then check out my Blueberry Peanut Butter Bars and Chickpea Flourless Banana Muffins. Both of which are high in protein!

Ingredients for blueberry muffins
How to make cottage cheese muffins
Substitutions and Variations
Tips and FAQ's
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Ingredients for blueberry muffins

The ingredients needed to make these muffins with labels included.

whole wheat flour - I prefer using whole wheat flour because of the fiber content
baking powder and baking soda - I use both baking powder and baking soda in my muffins because they help leaven the batter and create a light, airy texture.
ground cinnamon - I like cinnamon in this recipe to add a flavor enhancement and a warm cozy taste.
coconut oil - adds moisture and tenderness. I also prefer to buy already melted coconut oil so that it doesn't start to harden while you're mixing the ingredients.
pure maple syrup or pure honey - I choose to use these sweeteners over processed options because they are natural sweeteners.
eggs - added protein that helps the ingredients stick together.
cottage cheese - adds a boost of protein that adds moisture and creates a tender, soft texture.
pure vanilla extract - helps bring a rich, complex flavor that complements the other ingredients.
blueberries - I prefer using fresh because they hold their shape better so the final product looks better, but you can definitely use frozen.
light brown sugar or coconut sugar - sprinkling sugar on top before baking helps create a crispy, crunchy muffin top.

How to make cottage cheese muffins

Step 1 - Preheat your oven to 400° Fahrenheit. Line a 12-cup muffin tin with muffin liners or grease it up with cooking spray and set aside. In a large bowl, whisk together 1 ¾ cups of whole wheat flour, 1 tsp. baking powder, ½ tsp. of baking soda, ½ tsp. of salt, and ½ tsp. of ground cinnamon.

Step 2 - In a separate, smaller bowl, combine the oil and maple syrup with a whisk. Add eggs and mix well.

Steps one and two of the cooking process to make these blueberry muffins.

Step 3 - Add the cottage cheese and vanilla. If your coconut oil starts to harden, warm it up in the microwave to melt it again. I warmed it up for about 20 seconds.

Step 4 - Pour the wet ingredients into the dry ingredients and mix until well combined.

Steps three and four of the cooking process to make these muffins.

Step 5 - This next step was a game-changer. In a small bowl, mix the blueberries with a tsp. of flour. This will help the blueberries not to stick to the bottom when you cook them.

Step 6 - Fold the blueberries into the mixture.

Steps five and six of the cooking process to make these muffins.

Step 7 - Put the mixture evenly into the 12 muffin cups. I scooped with one spoon and then slid the mixture off the spoon into the muffin cup.

Step 8 - Sprinkle each muffin top with a tiny bit of light brown sugar or coconut sugar. This makes the top of the muffins crispy. Bake for 15 minutes. Place the muffin tin on a cooling rack until it is completely cooled.

Steps seven and eight of the cooking process to make these muffins.

Substitutions and Variations

Whole Wheat Flour - I always bake with whole wheat flour, but feel free to use all-purpose flour, oat flour, or brown rice flour.

Fresh Blueberries - I prefer fresh over frozen, but you can definitley use frozen. You also don't have to thaw them before baking.

Tips and FAQ's

Can I substitute plain Greek yogurt for cottage cheese?

Yes, Greek yogurt can be used as a substitute for cottage cheese. However, note that Greek yogurt may impart a slightly tangier flavor and a different texture to the muffins. To achieve a similar consistency, opt for plain, unsweetened Greek yogurt.

How do you store these blueberry muffins?

Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. For longer storage, freeze for up to 2 months.

Can you make these muffins without eggs?

Yes, you can substitute eggs with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water per egg) for a vegan alternative.

Can I use frozen blueberries instead of fresh?

Yes, you can. If using frozen blueberries, do not thaw them before adding to the batter. Toss them gently with a small amount of flour to prevent them from sinking during baking.

A close up of one blueberry muffin on a white plate with blueberries scattered around.

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If you give this dessert a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!

The author of the recipe with a little blonde girl making muffins.

Jillian is the creator of Jillian's Healthful Eats. She is the one who cooks all the meals, develops all the recipes, takes all the photographs, and washes all the dishes! She is a very busy wife and mother of 4 who enjoys cooking with her children and instilling in them her love for health and nutrition!