Cottage Cheese Blueberry Muffins

A protein-packed snack the whole family will love!

These Cottage Cheese Blueberry Muffins are soft, lightly sweet, and full of nourishing ingredients. They’re made with oat flour, naturally sweetened with coconut sugar, and packed with protein from cottage cheese and eggs. Perfect for breakfast, school lunches, or an afternoon snack!

Why You’ll Love This Recipe

• Protein-packed from cottage cheese and eggs

• Naturally sweetened with coconut sugar

• Kid-friendly & freezer-friendly

• Gluten-free option using oat flour

• Customizable with your favorite add-ins

Ingredients

• 1/4 cup melted coconut oil

• 1/2 cup coconut sugar

• 1 teaspoon vanilla extract

• 1 cup cottage cheese

• 1/4 cup milk of choice

• 2 eggs

• 1 1/2 cups oat flour (or gluten-free flour)Tip: If you don’t have oat flour, simply blend oats into a fine flour.

• 1 teaspoon baking soda

• 1/2 teaspoon cinnamon (optional, but adds warmth)

• 1 cup fresh blueberries

Instructions

1. Preheat & Prep Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil. A silicone muffin tray works great too.

2. Mix Wet Ingredients In a large bowl, whisk together the melted coconut oil, coconut sugar, and vanilla. Add the cottage cheese, milk, and eggs, and mix until smooth. A few small cottage cheese lumps are okay.

3. Mix Dry Ingredients In a separate bowl, combine oat flour, baking soda, and cinnamon.

4. Combine Wet & Dry Slowly add the dry mixture to the wet, stirring gently until just combined. Do not overmix — this keeps the muffins light and fluffy.

5. Fold in Blueberries Gently fold in the blueberries, being careful not to crush them.

6. Fill Muffin Cups Divide the batter evenly between the muffin cups, filling each about ¾ full.

7. Bake Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. For mini muffins, bake 10–12 minutes.

8. Cool & Enjoy Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

Storage & Freezing

• Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

• To freeze: Place muffins in a freezer-safe bag for up to 2 months. Reheat in the microwave or toaster oven when ready to eat.