These Blueberry Cottage Cheese Muffins are soft, bursting with juicy blueberries and blended with cottage cheese that gives them a smooth, moist texture without any cheesy taste.
They're gluten-free and low in carbs, perfect for anyone looking for a better-for-you muffin that still feels like a treat.
Seriously, I was against using cottage cheese for a long time, especially because I was sticking to my Italian roots and felt that ricotta cheese was superior.
Lately, I've been experimenting with some cottage cheese recipes and the results are spectacular.
These 2-Ingredient Cottage Cheese Wraps are currently my favorite for everything from breakfast to lunch. I also enjoy these Low Carb Bagels made with Cottage Cheese, lightly toasted with some cream cheese.
I can't forget for a sweet dessert, this Chocolate Mousse Cottage Cheese Dessert always hits the spot and this High Protein Pumpkin Spice Loaf made with cottage cheese.
Jump To:
- Why you'll love these cottage cheese muffins
- Ingredients You'll Need for these Low Carb Muffins
- Step by step instructions
- How to make cottage cheese muffins?
- Nutrition and Protein Content
- Recipe Tips
- Variations
- More recipes using blueberries
- How to Store and Freeze Cottage Cheese Muffins
- Frequently Asked Questions
- More low carb baking recipes
- Recipe Card
Why you'll love these cottage cheese muffins
- Using cottage cheese makes them super soft and moist.
- You get a little protein boost with 6g of protein per muffin.
- They are low-carb and gluten-free with only 5 grams of carbs per muffin.
- Freezer friendly, bake, cool, and freeze and take one out when your on the go.
Ingredients You'll Need for these Low Carb Muffins
It only takes these few ingredients to make these easy almond flour cottage cheese muffins.
- Almond flour: A naturally gluten-free, low-carb flour that gives the muffins a soft, tender texture.
- Powdered Sweetener: Use a sweetener like monk fruit or allulose that adds sweetness without spiking blood sugar.
- Baking powder: Helps the muffins rise and stay light.
- Salt: Enhances flavor and balances the sweetness.
- Eggs: Bind the ingredients and add structure and richness.
- Cottage cheese: Blended smooth to add moisture, protein, and a creamy texture without a cheesy flavor.
- Melted butter: Adds fat and richness for a moist crumb.
- Vanilla extract: Brings warm flavor and complements the berries.
- Blueberries: Naturally sweet and juicy; freezing them before baking keeps them from bursting.
* See the recipe card for a complete list of ingredients and measurements.
Step by step instructions
How to make cottage cheese muffins?
- Step 1: Preheat oven to 325°F. Blend wet ingredients.
- Step 2: Add wet to dry and fold in blueberries.
STEP 1: First Preaheat the oven to 325°F
Then add the cottage cheese, eggs, vanilla extract and melted butter to a blender and mix until smooth.
STEP 2: In a large bowl add the dry ingredients and mix with a whisk until combined. Then add the blended cottage cheese mixture and mix with a rubber spatula. Finally, fold in a third of the slightly frozen fresh blueberries.
- Step 3: Scoop and top
- Step 4: Bake and cool
STEP 3: Line a muffin tin with muffin liners and use an ice cream scoop to distribute the muffin batter into 12 muffins. Top with remaining blueberries.
STEP 4: Bake for 35-40 minutes or until slightly golden and a toothpick inserted in the centre comes out clean. Allow them to cool before removing from the muffin tins.
* See the recipe card for a complete list of ingredients and measurements.
Nutrition and Protein Content
The blueberry cottage cheese muffins contain about 6 grams of protein, which puts them in the moderate-protein range.
Here are some tips if you're looking to turn these into protein muffins with cottage cheese:
- Add a tablespoon or two of unflavored whey or egg white protein powder to the dry ingredients.
- Use more cottage cheese in place of some of the butter, blending it until completely smooth.
- Swap part of the almond flour with a higher-protein option like lupin flour or a protein baking blend, just keep in mind the carb content will be higher.
Recipe Tips
- Pro Tip: Freeze berries first to prevent color bleed and bursting.
- For the softest, smoothest muffins, large-curd cottage cheese works best
- Don't overmix dry and wet ingredients and fold the blueberries in gently.
Variations
- Cottage Cheese Chocolate Chips Muffins: Swap blueberries for sugar free chocolate chips.
- Peanut Butter Cottage Cheese Muffins: Make it a PB&J muffin by adding some peanut butter to the muffin batter.
- Cheddar & Cottage Cheese Muffins: Skip the blueberries and sweetener and add some shredded cheese instead to make savory cottage cheese muffins.
How to Store and Freeze Cottage Cheese Muffins
Once cooled, store these muffins in an airtight container in the fridge for up to 5 days.
To freeze, place the cooled muffins in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe plastic bag or container. They'll keep well for up to 2 months.
Thawing & Reheating Tips:
- Let frozen muffins thaw at room temperature for 1-2 hours.
- For a quicker option, microwave on low for about 20-30 seconds.
- To bring back that fresh-baked texture, reheat in a toaster oven at 300°F for 5-7 minutes until warmed through.
This helps restore moisture and keeps them from tasting dry or spongy, especially helpful with low-carb baked goods.
Meal Prep Recipes!
Discover simple and delicious meal prep ideas tailored for a diabetic-friendly, low-carb lifestyle.
Frequently Asked Questions
Yes, but freezing fresh berries works better to prevent bleeding and sogginess.
Nope, once blended, it creates a smooth texture without any cheesy flavor.
Yes! Raspberries or sugar-free chocolate chips work well in this base recipe.
Tried this recipe? If so, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating.
Recipe Card
Blueberry Cottage Cheese Muffins
Instructional Recipe Video
Ingredients
- ½ cup full-fat cottage cheese
- 3 large eggs
- ⅓ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 2 cups almond flour
- ¾ cup powdered sweetener sugar substitute
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries frozen for 1 hour
Instructions
- Place the fresh blueberries in the freezer 1 hour prior to making these muffins.
- Preheat oven to 325°F. Line a 12-cup muffin pan with paper liners.
- In a blender, combine eggs, cottage cheese, melted butter, and vanilla extract. Blend until smooth.
- In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
- Pour the blended wet mixture into the dry ingredients. Stir until fully combined.
- Gently fold in ¾ cup of the frozen blueberries.
- Use an ice cream scoop to divide the batter evenly among the 12 muffin liners.
- Top each muffin with a few of the remaining frozen blueberries.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Tammy Casady says
I really enjoyed these. I’m still getting used to the texture of almond flour. These were super moist. They hit the spot when my non-diabetic family is having their carb loaded snacks🙂
Oscar Chimenti says
Thank you so much, glad you enjoyed them.
Oscar Chimenti says
was honestly surprised by how soft and moist these turned out. The cottage cheese blends right in, no weird texture, no cheesy taste. Just a solid low carb muffin with a nice hit of blueberry in every bite.