Small Batch Blueberry Cottage Cheese Muffins

These Small Batch Blueberry Cottage Cheese Muffins are my favorite when I want something wholesome, moist, and just sweet enough—without making a full dozen. With juicy blueberries and protein-rich cottage cheese, they’re perfect for a quick breakfast, snack, or even a healthy treat to satisfy a craving without going overboard.

Why You’ll Love This Recipe

I love how moist and tender these muffins turn out thanks to the cottage cheese. They’re lightly sweet, loaded with berries, and come together in one bowl with no fancy equipment needed. Since this is a small batch, I don’t end up with extra muffins sitting around—just the right amount for a few fresh, delicious servings. Plus, they’re high in protein and lower in sugar than most traditional muffins.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Egg

• Cottage cheese (small curd or blended for a smoother texture)

• Honey or maple syrup

• Vanilla extract

• Neutral oil (like canola or avocado oil)

• Fresh or frozen blueberries

• Lemon zest (optional, for brightness)

Directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with 4 to 6 liners, depending on size.

2. In a mixing bowl, I whisk together the egg, cottage cheese, honey or maple syrup, vanilla, and oil until well combined.

3. I add in the flour, baking powder, baking soda, salt, and lemon zest (if using), then stir until just combined—being careful not to overmix.

4. I gently fold in the blueberries.

5. I divide the batter evenly between the muffin liners, filling them about ¾ full.

6. I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.

7. I let them cool in the pan for 5 minutes before transferring to a rack to cool completely.

Servings and timing

This recipe makes 4 to 6 muffins, depending on the size of the muffin cups I use. It takes just 10 minutes to prep and 20 minutes to bake, so I can have fresh, warm muffins ready in under 30 minutes.

Variations

Sometimes I swap blueberries for raspberries, chopped strawberries, or even chocolate chips when I want something richer. I’ve also made these with whole wheat flour for extra fiber or added a handful of oats to the batter for a heartier texture.

storage/reheating

I store leftover muffins in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. To reheat, I microwave one for about 10–15 seconds for that just-baked warmth. They also freeze beautifully—I just thaw one overnight or microwave it straight from the freezer.

FAQs

Can I use frozen blueberries?

Yes, I use them straight from the freezer. I toss them in a little flour first to prevent them from sinking and bleeding too much into the batter.

Does the cottage cheese affect the texture?

It makes the muffins incredibly moist and soft. I use small curd or blend it smooth if I don’t want any visible bits, but I’ve come to love the texture even with the curds.

Can I double the recipe?

Definitely. I just double all the ingredients and bake as usual. The muffins turn out just as good in a larger batch.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with success. I make sure it includes xanthan gum for the best texture.

Are these muffins sweet enough?

They’re lightly sweet, which I like for breakfast or snacks. If I want a sweeter muffin, I add an extra tablespoon of honey or sprinkle a bit of coarse sugar on top before baking.

Conclusion

These Small Batch Blueberry Cottage Cheese Muffins are my solution when I want a homemade, nutritious treat without making too much. They’re soft, full of flavor, and come together in minutes. Whether I eat them fresh out of the oven or save a couple for later, they always satisfy.