Cottage Cheese Blueberry Muffins

A healthy, higher protein muffin that’s easy to make ahead! These Cottage Cheese Blueberry Muffins are a hit with toddlers, kids, and grown-ups alike. Made with whole wheat flour and naturally sweetened, these are a baked good you can feel good about serving any time of day. They happen to be egg-free too.

This post was sponsored by Hood. The recipe and all options are 100% my own. We love Hood cottage cheese as an easy, healthy snack, but it’s also such a versatile ingredient in both sweet and savory recipes. Even if kids aren’t fans of eating cottage cheese on its own, they will love these muffins since the cottage cheese just blends right in. (You can’t even see the curds once they are baked!)

Blueberry muffins in paper liners on a wire rack sitting atop a red and white checkered tablecloth. A ramekin of blueberries and an open container of cottage cheese are mixed in with the muffins.

Kids in the Kitchen:

  • What kiddos doesn’t love making muffins, right? Let your child put the paper liners in the muffin tin while you make sure you have all the other ingredients ready to go.
  • Measure and mix the dry ingredients: depending on the age or your child and/or how much time you have to bake, you may want to measure many of the ingredients before inviting your child to bake with you. You can leave a couple things for your child to measure, such as the baking powder and salt.
  • Sprinkle the sugar: if you have a child that isn’t very interested in cooking with you or if you don’t have the time or patience to cook together that day (which is totally fine!), this is one step that’s quick and easy but kids will love to help with. Mix the sugar and cinnamon in a small bowl then show your child how to take a little pinch and sprinkle it over the top of a muffin. You may have to promise a little taste of the sugar at the end of the job so that your child doesn’t try to eat it all before sprinkling it on the muffin (speaking from experience lol).

Subs and Tips for making Cottage Cheese Blueberry Muffins:

  • Flour: White whole wheat flour has a more mild taste than the traditional whole wheat flour. I like to buy the King Arthur brand. If you don’t have white whole wheat flour, use half regular whole wheat and half all-purpose flour to get similar results. You can also use all all-purpose flour if you prefer a more bakery-style tasting muffin.
  • Gluten-free?: Yes, no problem! I tested these muffins with a gluten-free “cup for cup” flour blend and it worked out really well.
  • Sweetener and sugar topping: I use coconut sugar and maple syrup for these muffins. You can use regular granulated sugar instead of the coconut sugar. Use less granulated sugar (measurements in recipe card) since it’s sweeter than coconut sugar. You can use honey in place of the maple syrup. The crunchy sugar top of these muffins is pretty much the best part of eating these. I like to use a turbinado sugar (“sugar in the raw”), but you can also use a regular granulated sugar. coconut sugar, or really any kind of sugar you’d like.
  • Helpful tools: Unbleached parchment paper liners, large cookie scoop (in picture below), and my favorite muffin tin are listed in my Baking Essentials list on Amazon HERE.

Loving this muffin recipe and want even more? Try making these easy, delicious muffin recipes…with your kids!


Cottage Cheese Blueberry Muffins

A whole wheat, healthy, protein-packed snack kids will love.
4.63 from 16 votes
Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 12 muffins


  • 2 cups white whole wheat flour or all-purpose flour or a gluten-free cup-for-cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1/2 tsp cinnamon
  • 1/3 cup avocado or vegetable oil
  • 1/2 cup coconut sugar or 1/3 cup granulated sugar
  • 1/4 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 1 cup plain cottage cheese I use 4% but any kind will work
  • 3/4 cup milk (any kind)
  • 1 tsp lemon juice or apple cider vinegar
  • 1 cup fresh blueberries or frozen wild blueberries (not defrosted)

Optional topping

  • 2 tsp coarse sugar, granulated sugar, or coconut sugar
  • 1/8 tsp cinnamon


  • Preheat oven to 400 degrees. Line a standard muffin tin with paper liners or grease well with oil or non-stick spray.
  • In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  • In a second large bowl, whisk together the oil, coconut sugar, maple syrup, vanilla, cottage cheese, milk, and lemon juice/vinegar until well combined.
  • Dump dry ingredients into the wet ingredients and mix with a large spoon or spatual until just combined. Mix in blueberries.
  • Divide batter into muffin tin and top with a few more blueberries, if desired.
  • If using topping, mix sugar and cinnamon together and sprinkle on top of each muffin.
  • Bake until golden brown and cooked through, 15 to 18 minutes. Allow to cool for 10 minutes in the tin then transfer the muffins to a cooling rack.
  • Muffins can be stored at room temperature for 1 to 2 days then in the refrigerator for 2 more days. Muffins can be frozen, individually wrapped, for a month.
Keyword blueberry muffins, cottage cheese, healthy muffins, whole wheat

Save to Pinterest!



  1. Heena Khan on March 23, 2021 at 9:13 pm

    5 stars
    These are so good! I was nervous when making it thinking my kids won’t touch it and I’ll have to throw them all, especially since they don’t like adding extras to their muffins. But these were a delightful surprise, both my kids including the picky eater enjoyed them. You can’t really see or taste the cottage cheese-but what a health my addition fir protein! I made it with half whole wheat and 1/2 all purpose flour, regular sugar and held back the blueberries.
    You should try them too!

  2. D on March 30, 2021 at 9:45 pm

    5 stars
    These look delicious! I am excited to have the extra protein incorporated into a yummy, healthy treat! I am going to try adding extra lemon juice and some lemon zest for a lemon blueberry. Thank you for such a fantastic recipe!

    • Krissy on March 7, 2024 at 10:40 pm

      5 stars
      Really yummy! I did olive oil, full AP flour, white sugar, added more blueberries, and ended up baking them for 26 minutes in a non convection oven.

  3. Amanda Sammet on August 9, 2021 at 10:15 pm

    5 stars
    We just got back from vacation and had half a container of cottage cheese to use up, as well as some smooshed blueberries that didn’t get eaten on the airplane. This was a perfect recipe to make! My whole family approved of these muffins, they turned out very well.

  4. KC on August 26, 2021 at 2:22 pm

    5 stars
    Great recipe! Made the recipe as-is without the addition of the topping.

    • Heather on August 27, 2021 at 9:13 am

      Hi! Thanks so much for taking the time to write a review. So glad you enjoyed the muffins! 🙂 Heather

      • Alison on May 5, 2023 at 4:03 am

        5 stars
        Have made these with various fruit combinations and each time they were delicious. I also have used 1/2 cup whole meal flour to make up the two cups and this last time I made up the cup of cottage cheese with sour cream and there was no appreciable difference.
        A great recipe for me as currently in New Zealand we are experiencing a shortage in egg supply!

        • Heather on May 10, 2023 at 12:25 pm

          Hi Alison, I’m so glad that you love the muffin recipe. Thank you so much for taking the time to leave a review and share your adaptations. 🙂 Heather

  5. Ashley on August 27, 2021 at 10:22 pm

    Have you any advice for cutting out the granulated sugar entirely? We don’t do sugar just yet and I’m still learning how to bake without. Thanks so much. Will be batch cooking tomorrow!

    • Heather on August 30, 2021 at 8:38 am

      Hi Ashley, This recipe uses coconut sugar which is an unrefined, natural sugar (although still added sugar like maple syrup or honey). I have not tried using any other sweetener so I can’t say what will work as a sub. You should check out my ebook No Sugar Still Sweet, it has muffins, other baked goods, and treats that are only sweetened with fruit. You can get the link the the Shop section of my site. Let me know if you have any other questions. 🙂 Heather

      • Ashley on January 9, 2024 at 12:52 pm

        5 stars
        Both of my kids have an egg allergy so finding good recipes without egg can be tough. Thank you for sharing this! These are great muffins and I’m going to make them for myself as well for a postpartum snack. I am curious about using zucchini instead of blueberries. Do you know what the measurement would be for the swap?

  6. Joan Robin on January 14, 2022 at 6:30 pm

    No eggs? What binds them?

    • Heather on January 17, 2022 at 3:55 pm

      Hi Joan,
      No eggs needed. Many baked goods are able to stay together without eggs. They are able to bind with the dairy and flour alone. Hope that helps. 🙂 Heather

  7. Caitlin on January 26, 2022 at 11:48 am

    5 stars
    Delicious! My two littles LOVE these. I used peach cottage cheese since they refused to eat it and I didn’t want it to go to waste. Absolutely delicious. My 3 year old had two and begged me for a third. Recipe made 15 muffins for me; maybe bc the blueberries were extra big! Regardless these will definitely be a permanent rotation in our breakfasts.

    • Heather on January 27, 2022 at 11:03 am

      Hi Caitlin, So glad your family loved the muffins. Thank you so much for taking the time to leave a review! 🙂 Heather

  8. Marta on May 19, 2022 at 10:09 pm

    Hello Heather,
    I can’s wait to try your cottage cheese blueberry muffins recipe. I would like to know if this batter could also be successfully baked as a coffee cake in a 9×9 inch pan? Please advise me. Thank you.

    • Heather on June 9, 2022 at 3:36 pm

      Hi! I think it would turn out as a coffee cake, but since I haven’t tested it before I don’t know for sure. Let me know if you try it! 🙂 Heather

  9. […] Blueberry Cottage Cheese Muffins […]

  10. Dana on April 2, 2023 at 2:23 pm

    5 stars
    These turned out great! I actually substituted the sugar for a stevia sweetened protein powder to make them even higher protein. Will make again!

    • Heather on April 9, 2023 at 4:49 pm

      Hi Dana, So glad you enjoyed the recipe. Thanks for leaving your adjustments and talking the time to comment! 🙂 Heather

  11. Amber on May 13, 2023 at 11:35 am

    1 star
    Followed exactly by measurements and so doughy they baking for an extra 10 minutes still didn’t help anything.

    • Heather on May 22, 2023 at 12:50 pm

      Hi Amber, So sorry you had that experience. It sounds like you may have over mixed the batter. If you over mix wheat flour it will result in a gummy, doughy muffin. Let me know how else I can help if you want to try the recipe again. 🙂 Heather

      • Sheri R on January 8, 2024 at 8:27 pm

        5 stars
        These turned out really good. I also added 1/2 cup of cranberries, which probably needed a 1/2 cup of sugar vs a 1/3 cup as I didn’t add any sugar coating on top. The cranberries are just more tart. I also used buttermilk. The cake was nice and light, not heavy at all. The batter is thick but when you add the fruit it all balances out nicely. I will definitely make these again. I like that this recipe had cottage cheese and were lightly sweet.

        • Heather on January 9, 2024 at 1:56 pm

          Hi Sheri! I’m so glad you enjoyed the muffins. Thanks you so much for the kind review. 🙂 Heather

  12. Caroline on July 22, 2023 at 4:19 pm

    5 stars
    Great muffin for my family of bread eaters! I followed the recipe this time and am excited to branch out to add a few more changes to see which versions we like the best. Does changing maple to honey make a big difference in the taste?

    • Heather on July 24, 2023 at 11:12 am

      Wonderful! Should be totally fine to use honey instead of maple. Just posted a zucchini version of this recipe too! Thanks for taking the time to write a review. 🙂 Heather

  13. GF Lady on August 30, 2023 at 11:18 am

    3 stars
    My review is is for the GF version of this recipe- followed the recipe exactly with the honey and coconut sugar options. We used Cup 4 Cup wholesome blend for the flour, we have celiac disease in our family.
    The only thing I did different was use the mini muffin tins which actually saved the muffins I think. I baked at 400 degrees for 20 mins.

    The taste of the muffins was delicious. The problem was the gummy texture everywhere there would have been a cottage cheese curd. I think this would have been fine with wheat flour. Most 1:1 gf flours have a rice flour base which can get gummy easy. Next time I might use the Pamela’s baking mix instead as it has a crumblier texture.

    • Heather on September 5, 2023 at 11:59 am

      Hi! Thanks for your gluten-free review of the recipe. It can be helpful to use blended cottage cheese so you don’t get those little pockets. It can be tricky to adapt recipes with gluten-free flour, so let us know if you try it again with the other baking mix. 🙂 Heather

  14. Daniel on January 5, 2024 at 9:18 pm

    5 stars
    made them with my almost 4 year old daughter. It was fun watching her stir them together. I used the juice of an orange in place of the acid. It made a nice balanced flavored muffin.


    • Heather on January 7, 2024 at 1:56 pm

      Wonderful! The orange sounds like a great addition. So glad your daughter helped make them and that you all enjoyed the muffins! 🙂 Heather

  15. Andrea Gamboa on February 26, 2024 at 2:40 pm

    5 stars
    Holly heck these are the absolute best muffins I’ve ever had! I did the recipe with canola oil, regular sugar, honey! Sooo delicious!!

    • Heather on February 28, 2024 at 8:14 am

      Hi Andrea! I’m so glad that you enjoyed the muffin recipe! Thank you for taking the time to leave a review. 🙂 Heather

  16. Nicole on April 22, 2024 at 11:27 am

    Do you have the nutrition facts on them? I made mini ones. Turned out good without sugar just extra organic maple syrup.

    • Heather on April 24, 2024 at 12:52 pm

      Hi Nicole, Glad you enjoyed the muffin recipe. I don’t calculate the nutrition facts, but I know there are some aps or online tools you can put recipes into that will give you that info. Thanks! Heather

  17. Jess G on May 4, 2024 at 10:29 pm

    5 stars
    Yum!! I used Namaste GF flour. For sweetener I used honey and a bit of maple syrup + 1 Tbsp dark brown sugar. Pretty cool to have fluffy, moist muffins with GF flour!! I used plastic gloves to pat each dough portion into a ball and that made them far more muffin-looking than any other GF muffins I’ve made in the past.

    Super stoked to have a gluten free, egg free, kid-approved muffin recipe! Love it.

    • Heather on May 8, 2024 at 9:06 am

      Hi Jess, I’m so glad you enjoyed the muffin recipe. Thank you for leaving a review and including your substitutes and tips for making the recipe gluten free. 🙂 Heather

Leave a Comment

Recipe Rating