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These cottage cheese muffins are soft, moist, and bursting with fresh blueberries. Plus, they’re made with simple ingredients and have a little extra protein thanks to the cottage cheese.
Let me introduce you to one of my favorite recipes—Cottage Cheese Muffins! A tasty, healthy snack that’s easy to make and perfect for busy mornings!
If you’ve never tried cottage cheese in muffins before, don’t worry—it blends right in and gives the muffins a fluffy texture.
Your body will love the added grams of protein and healthy fats that make these muffins a great way to fuel your day.
They’re also naturally sweetened with honey or maple syrup and are completely gluten free!
These are perfect for meal prep too. Just bake a batch, store them in an airtight container, and grab one when you’re heading out the door.
Cottage cheese Muffins a great addition to your list of go-to cottage cheese recipes, and they’ll definitely make mornings a little easier and a lot tastier.
Some of our other favorite MUFFIN RECIPES we have on our site include: Blueberry Cream Cheese Muffins Recipe, Moist Chocolate Banana Chocolate Chip Muffins, and Easy Banana Cake Mix Muffins Recipe.
WHY THIS RECIPE WORKS:
- Extra Protein from Cottage Cheese
Cottage cheese is the main ingredient that adds a boost of protein to these muffins. It keeps them moist and gives them a creamy texture without making them heavy. - Naturally Sweetened
These muffins use honey or maple syrup instead of refined sugar, which gives them a gentle, natural sweetness that’s perfect for breakfast or a snack. - Perfect for Gluten-Free Baking
The gluten-free flour mix combined with almond flour makes for a tender crumb while keeping it gluten free. You get the best results without sacrificing flavor or texture.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Gluten-free flour mix
- Almond flour
- Coconut sugar
- Eggs
- Lemon zest
- Lemon juice
- Cottage cheese
- Coconut oil
- Honey or maple syrup
- Baking powder
- Baking soda
- Fresh blueberries
For the Streusel Topping: - Almond flour
- Gluten-free flour mix
- Water
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE COTTAGE CHEESE MUFFINS:
- FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE A DIFFERENT FRUIT?
- WHAT MAKES THESE GLUTEN FREE?
- CAN THIS BE MADE AHEAD?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Gluten Free Blueberry Cottage Cheese Muffins
HOW TO MAKE COTTAGE CHEESE MUFFINS:
- Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the sugar, oil, honey, eggs, and lemon zest. Whisk by hand until well incorporated.
- Add the gluten-free flour mix, almond flour, baking powder, and baking soda. Stir gently.
- Fold in the lemon juice and fresh blueberries using a spatula to avoid breaking the berries.
- Prepare the streusel: In a small bowl, mix the almond flour, gluten-free flour, and water until a crumbly texture forms.
- Fill the muffin liners with batter and sprinkle the streusel on top.
- Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let cool for 10 minutes in the tin, then take them out and place on a wire rack to cool completely.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT FRUIT?
Yes! While fresh blueberries are delicious, you can also try raspberries, chopped strawberries, or even diced peaches.
Just make sure to keep the fruit pieces small.
As always, my advice is to try different options.
You never know when you might find a new favorite!
WHAT MAKES THESE GLUTEN FREE?
This recipe uses a gluten-free flour mix and almond flour instead of purpose flour or whole wheat flour.
Always check that your ingredients are certified gluten free for best results.
If you’re a gluten free eater, you know how many recipes have gluten in them. Sometimes it’s a real pain.
CAN THIS BE MADE AHEAD?
Absolutely! These muffins are great for meal prep.
Store them in an airtight container at room temperature or in the fridge, and enjoy them all week long.
ANY ADDITIONS?
I mean, they’re muffins. I can think of all kinds of tasty ideas!
- A handful of chocolate chips
- Chopped walnuts or pecans
- A sprinkle of cinnamon
- A teaspoon of pure vanilla extract
- Diced apples
- Shredded coconut
- A swirl of peanut butter
- A pinch of nutmeg
- A dollop of cottage cheese on top before baking
- A few quick oats sprinkled on top for texture
ANY SUBSTITUTIONS?
Try a thing or two from this list and let me know how it turns out!
- Greek yogurt instead of cottage cheese
- Avocado oil or olive oil instead of coconut oil
- Maple syrup in place of honey (or vice versa)
- Brown sugar instead of coconut sugar
- Whole eggs can be replaced with egg whites for lower fat
- Regular all-purpose flour if you’re not gluten sensitive
HOW TO STORE:
ROOM TEMPERATURE: Store muffins in an airtight container for up to 2 days.
REFRIGERATOR: Place in a sealed container and refrigerate for up to 5 days.
Let them come to room temperature or warm slightly before eating.
FREEZER: Wrap muffins in plastic wrap or store in a freezer-safe container.
Freeze for up to 3 months.
Thaw at room temperature or warm in the microwave for a quick snack.
DANA’S TIPS AND TRICKS:
- Don’t overmix the batter—this helps keep the muffins soft and fluffy.
- Use a silicone muffin pan or muffin liners for easy removal.
- If using frozen blueberries, don’t thaw them before adding to the batter.
- Want a fluffier texture? Separate the eggs, beat the whites until stiff, and fold them in at the end.
- Add a touch of cinnamon or vanilla for a little extra flavor.
- Bake until the tops are golden brown and a toothpick comes out clean.
These Cottage Cheese Muffins are a tasty treat you’ll feel good about eating.
Whether you’re packing lunches, planning daily breakfasts, or just need something delicious for a busy weekday morning, these muffins are a great option.
Full of flavor and made with healthy ingredients, they’re a recipe the entire family will enjoy!
If you like this recipe, you might also like:
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
Gluten Free Blueberry Cottage Cheese Muffins
Ingredients
For the muffins:
- 1 cup cottage cheese
- 3/4 cup coconut sugar
- 1/4 cup coconut oil or any other oil of your choice
- 1/4 cup honey or maple syrup
- 2 large eggs
- 2 teaspoons lemon zest
- 1 1/2 cup gluten-free flour mix
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon lemon juice fresh squeezed
- 1 cup fresh blueberries
For the streusel:
- 1/4 cup almond flour
- 1 teaspoon gluten-free flour mix
- 1 teaspoon water
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the cottage cheese, sugar, oil, honey, eggs, and lemon zest. Whisk by hand until well incorporated.3/4 cup coconut sugar, 1/4 cup coconut oil, 1/4 cup honey or maple syrup, 2 large eggs, 2 teaspoons lemon zest, 1 cup cottage cheese
- Add the gluten-free flour mix, almond flour, baking powder, and baking soda. Stir gently.1 1/2 cup gluten-free flour mix, 1/4 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda
- Fold in the lemon juice and fresh blueberries using a spatula to avoid breaking the berries.1 tablespoon lemon juice, 1 cup fresh blueberries
- Prepare the streusel: In a small bowl, mix the almond flour, gluten-free flour, and water until a crumbly texture forms.1/4 cup almond flour, 1 teaspoon gluten-free flour mix, 1 teaspoon water
- Fill the muffin liners with batter and sprinkle the streusel on top.
- Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let cool for 10 minutes in the tin, then take them out and place on a wire rack to cool completely.
Notes
- Don’t overmix the batter—this helps keep the muffins soft and fluffy.
- Use a silicone muffin pan or muffin liners for easy removal.
- If using frozen blueberries, don’t thaw them before adding to the batter.
- Want a fluffier texture? Separate the eggs, beat the whites until stiff, and fold them in at the end.
- Add a touch of cinnamon or vanilla for a little extra flavor.
- Bake until the tops are golden brown and a toothpick comes out clean.
Nutrition
Love This Recipe?
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You are welcome – thank you for the feedback. We do this for every recipe so it is easy to follow. We will definitely continue to do it.
THANK YOU for including the ingredient amounts in the instructions…so that I don’t have to go back and forth !!!!! That’s the best ! I have not seen it done in other recipes and I think more should so it. I’m so grateful.
Oh, and the GF muffins came out GREAT!