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Cottage Cheese Blueberry Muffins

A whole wheat, healthy, protein-packed snack kids will love.
5 from 2 votes
Prep Time 12 mins
Cook Time 18 mins
Total Time 30 mins
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