Dessert

Blueberry Cottage Cheese Muffins Recipe

ByElara Stone January 14, 2026January 14, 2026

Introduction

These Blueberry Cottage Cheese Muffins are moist, tender, and packed with juicy bursts of fresh blueberries. The addition of cottage cheese adds a creamy texture and a subtle tang that makes these muffins irresistible for breakfast or a snack.

A round wooden board holds a dozen light golden blueberry muffins spread out, each muffin dotted with dark purple blueberries both inside and peeking out on the top edges. Below the board, a white plate has a single whole muffin and a muffin torn in half, showing the soft, fluffy inside with blueberries throughout. Several whole blueberries are scattered loosely on the plate and the white marbled surface beneath. The muffins have a slightly rough, crumbly top texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners or lightly spray a silicone muffin pan with non-stick cooking spray.
Step 2: Melt the butter and set it aside to cool slightly.
Step 3: Blend the cottage cheese in a blender or food processor until smooth and creamy, then set aside.
Step 4: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 5: In another large bowl, beat the melted butter and sugar with a mixer for about 5 minutes until the mixture is light and fluffy.
Step 6: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the smooth cottage cheese, mixing just until combined.
Step 7: Gently fold the dry ingredients into the wet ingredients using a rubber spatula, mixing just until combined. The batter will be thick.
Step 8: Fold in the blueberries carefully to avoid crushing them.
Step 9: Use a large cookie scoop to portion the batter into the muffin cups. You should have enough for 13 to 14 muffins, so you may have a little batter left over.
Step 10: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 11: Remove the muffin pan from the oven and allow the muffins to cool completely in the pan before serving. Enjoy!

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the batter to complement the blueberries.
Use frozen blueberries directly from the freezer to prevent them from sinking to the bottom.
Substitute Greek yogurt for cottage cheese if you prefer a smoother texture.
Try adding a sprinkle of coarse sugar on top before baking for a crunchy topping.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm them in the microwave for about 15-20 seconds or in a preheated oven at 300 degrees Fahrenheit for 5-7 minutes.