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5.0 from 18 votes

Blueberry Cottage Cheese Muffins

These blueberry cottage cheese muffins are moist, fluffy, protein-packed, and so easy to make right in the blender. They’re kid-friendly and make the perfect grab-and-go breakfast or snack!

Prep Time
7 mins
Cook Time
7 mins
Total Time
25 mins
Servings: 12
Calories: 169 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 large eggs at room temperature
  • 1 cup full fat cottage cheese I used Good Culture
  • ½ cup maple syrup
  • ¼ cup melted coconut oil or avocado oil
  • 1 teaspoon vanilla extract
  • 2 cups old fashioned rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ teaspoon cinnamon
  • ⅓ heaping cup fresh blueberries plus more for topping

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with silicone liners and spray with cooking spray.
  2. Combine all the ingredients, except for the blueberries in a blender and blend until smooth.
  3. Add blueberries to the batter and stir to distribute evenly.
  4. Pour or scoop (using a ¼ cup) the batter into the lined muffin cups and top with additional blueberries.
  5. Bake for 16-18 minutes or until the tops are slightly golden and a toothpick comes out mostly clean.
  6. Let cool for a few minutes in the muffin tray and then remove and let cool completely on a wire cooling rack.

Notes

  • Storage: Store muffins in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave for 20–30 seconds from the fridge or 1 minute from frozen—or enjoy them cold!
  • Dairy-free option: I haven’t tested this with dairy-free cottage cheese or yogurt alternatives yet, but you’re welcome to experiment! You could also try my coconut flour muffins or vegan blueberry muffins for a tasty dairy free treat.
  • coconut flour muffins
  • vegan blueberry muffins
  • Storage: Store muffins in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave for 20–30 seconds from the fridge or 1 minute from frozen—or enjoy them cold!
  • Dairy-free option: I haven’t tested this with dairy-free cottage cheese or yogurt alternatives yet, but you’re welcome to experiment! You could also try my coconut flour muffins or vegan blueberry muffins for a tasty dairy free treat.

Nutrition Information

Serving 1 muffin Calories 169kcal (8%) Carbohydrates 22g (7%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 5g (25%) Polyunsaturated Fat 9g Monounsaturated Fat 1g Cholesterol 38mg (13%) Sodium 259mg (11%) Potassium 104mg (3%) Fiber 2g (8%) Sugar 9g (18%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 169

% Daily Value*

Serving 1 muffin
Calories 169kcal 8%
Carbohydrates 22g 7%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 5g 25%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 1g 5%
Cholesterol 38mg 13%
Sodium 259mg 11%
Potassium 104mg 2%
Fiber 2g 8%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.