Cottage Cheese Blueberry Muffins

Cottage Cheese Blueberry Muffins

Tender, golden almond flour muffins made with creamy cottage cheese, coconut sugar, and juicy blueberries — baked into a satisfying, high-protein treat that delivers steady energy without a sugar spike. Naturally gluten-free and made without refined flour.

Prep: 15 min Cook: 25 min Total: 40 min Serves: 12

Allergens: eggs, dairy (cottage cheese), tree nuts (almond flour)

Print Copy Ingredients

Ingredients

Adjust servings

− 12 + reset

• ¼ cup coconut oil, melted
• ⅓ cup coconut sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk cottage cheese
• 2 tbsp milk
• 2 cups almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 1 cup blueberries (fresh or frozen)
• 1 tbsp ground flaxseed — optional

Nutrient Highlights

What this recipe delivers, and why it matters.

• 💪

  Protein

  The building block of muscles, hormones, enzymes, and cellular repair.

  from cottage cheese, eggs & almond flour

• 🧘‍♀️

  Magnesium

  Supports muscle function, sleep, and nervous system relaxation.

  from almond flour & blueberries

• 🌻

  Vitamin E

  An antioxidant that supports skin health and cellular protection.

  from almond flour & eggs

Nutrition Facts

Serving size: 1 muffin
Servings per recipe: 12

• Calories211
• Protein8.1 g
• Total Carbohydrates11.6 g
• Dietary Fiber2.2 g
• Total Sugars8.5 g
• Added Sugars0 g
• Total Fat15.7 g
• Saturated Fat5.2 g
• Sodium214 mg

* Values are estimates based on recipe ingredients; actual nutrition will vary with produce size, brand, and preparation.

Directions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with parchment liners and lightly grease the inside of the liners with coconut oil to prevent sticking.
2. In a large bowl, whisk together the melted coconut oil, coconut sugar, eggs, vanilla, cottage cheese, and milk until well combined.
3. In a separate bowl, whisk together the almond flour, baking powder, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet and gently fold together until just combined — do not overmix.
5. If using frozen blueberries, toss them in 1 tablespoon of almond flour first to prevent sinking. Gently fold the blueberries into the batter.
6. Scoop the batter evenly into the 12 muffin cups, filling each about ¾ full.
7. Bake for 23–25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
8. Let cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling.

Chef's Notes

• Don't overmix: Fold the batter gently — almond flour batter can become dense if overworked. Stop as soon as the dry ingredients are incorporated and no large streaks remain.
• Frozen blueberries tip: Tossing frozen blueberries in a tablespoon of almond flour before folding them in keeps them from sinking to the bottom and turning the batter purple.
• Storage: Store in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze individually for up to 2 months. Reheat in the microwave for 20–30 seconds.

All nutrition information and nutrient highlights are provided for educational and informational purposes only, and are not intended as medical or nutritional advice. For personalized guidance, please consult a qualified healthcare provider.