Does cottage cheese go with blueberries?

Yes— cottage cheese and blueberries are a match made in kitchen heaven. The creamy, mild flavor of cottage cheese complements the sweet-tart burst of blueberries. In cottage cheese blueberry muffins , this combo brings balance and depth, giving you rich texture and bright flavor in every bite. Whether baked into muffins or paired in a bowl with nuts and cinnamon, this duo is wholesome, naturally sweet, and totally satisfying.

Can I use cottage cheese in muffins?

bsolutely. Cottage cheese adds both moisture and protein, which is why it’s the star of this muffins with cottage cheese recipe . When mixed into the batter, it disappears visually and leaves behind soft, tender structure and a subtle creamy flavor. If you’ve struggled with dry or crumbly muffins in the past, high protein cottage cheese blueberry muffins may be your new go-to. It makes them fluffy without needing extra oil or sugar.

What is the secret to blueberry muffins?

Want that bakery-style look and taste? Here are the three secrets behind great blueberry cottage cheese muffins : Toss blueberries in a little flour before folding them in—this keeps them from sinking. Use fresh baking soda for a perfect rise. Fill every other muffin cavity in the tin to boost airflow and get domed, golden tops. Another tip? Press a few blueberries into the tops before baking. It adds visual appeal and bursts of extra flavor on the surface.

Can I use cottage cheese instead of yogurt for muffins?

Yes, and in some cases, it’s even better. While yogurt adds tang and moisture, cottage cheese in muffins gives more protein and a slightly richer texture. Just be sure to blend or use small-curd varieties for smooth incorporation. If a recipe calls for yogurt and you’re making high protein muffins, cottage cheese is a reliable, tasty swap.

What fruit pairs best with cottage cheese?

Blueberries top the list for many, but strawberries, raspberries, peaches, and even diced apples pair beautifully with cottage cheese. That’s why this cottage cheese blueberry muffins recipe works so well—it brings together two naturally sweet and nutritious ingredients that bake like a dream. Want more fruity inspiration? Try switching up the berries seasonally for variety without changing the base recipe. 🡪 Explore fruity swaps in our fruit-forward baking collection or browse the no-sugar dessert page for more ideas.

Cottage Cheese Blueberry Muffins – Amazing 1-Bowl Recipe You’ll Love

Name: Cottage cheese blueberry muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup whole milk cottage cheese; 2 eggs; 1/3 cup melted coconut oil; 1/3 cup monk fruit or coconut sugar; 1 tsp vanilla extract; 1.5 cups all-purpose flour (or gluten-free blend); 1 tsp baking soda; 1/2 tsp salt; 1/2 tsp cinnamon; 1 cup fresh or frozen blueberries; 2 tbsp almond milk

Description

These cottage cheese blueberry muffins are soft, high-protein, and totally sugar-free. Perfect for breakfast or snack prep.

Ingredients

Scale

1 cup whole milk cottage cheese

2 eggs

1/3 cup melted coconut oil

1/3 cup monk fruit or coconut sugar

1 tsp vanilla extract

1.5 cups all-purpose flour (or gluten-free blend)

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 cup fresh or frozen blueberries

2 tbsp almond milk

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Instructions

1. Preheat oven to 350°F and line a muffin tray with paper liners.

2. Whisk eggs, melted oil, sweetener, vanilla, and almond milk.

3. Mix in cottage cheese until smooth.

4. Add flour, baking soda, salt, and cinnamon. Fold gently.

5. Toss blueberries in a bit of flour, then fold into batter.

6. Scoop into liners, filling 3/4 full. Leave every other cavity empty for rise.

7. Top with a few extra blueberries if desired.

8. Bake for 22–25 minutes or until golden brown.

9. Cool 5 mins in tray, then transfer to wire rack.

Notes

Use small-curd cottage cheese or blend for smoother texture.

Frozen blueberries work—no need to thaw.

Store in fridge 7 days or freeze up to 6 weeks.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 160
Sugar: 2g
Sodium: 210mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 7g
Cholesterol: 50mg