Name: Best Small Batch Blueberry Cottage Cheese Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup all-purpose flour; 1/2 tsp baking powder; 1/8 tsp baking soda; Pinch of salt; 1 large egg; 1/4 cup cottage cheese (full-fat or low-fat); 2 tbsp maple syrup or honey; 1/2 tsp vanilla extract; 2 tbsp neutral oil (like canola or avocado); 1/3 cup fresh or frozen blueberries; Optional: 1/2 tsp lemon zest or a pinch of cinnamon

These Best Small Batch Blueberry Cottage Cheese Muffins are a wholesome, protein-packed treat I love baking when I want just a few muffins without a huge batch. They’re moist, tender, and filled with juicy blueberries in every bite, while the cottage cheese adds a boost of protein and a rich, soft texture that keeps them satisfying without being heavy.

Best Small Batch Blueberry Cottage Cheese Muffins

Why You’ll Love This Recipe

I love how these muffins give me a healthier option without sacrificing flavor or texture. The cottage cheese adds a creamy depth, and I don’t even notice it’s in there—it just makes each bite super moist. Plus, it’s a small batch recipe, which is perfect when I’m baking for one or two people or don’t want leftovers lingering on the counter. They’re quick to whip up and great for breakfast, snack time, or even a light dessert.

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 (I use full-fat or low-fat, both work)
Maple syrup or honey
Vanilla extract
Neutral oil (like canola or avocado oil)
Fresh or frozen blueberries
Optional: lemon zest or cinnamon for extra flavor

directions

I preheat the oven to 350°F (175°C) and line a muffin tin with 4–6 liners (depending on how big I want them).
In a small bowl, I whisk together the flour, baking powder, baking soda, and salt.
In another bowl, I beat the egg, then stir in the cottage cheese, maple syrup, vanilla extract, and oil until well combined.
I gently fold the dry ingredients into the wet ingredients just until no dry streaks remain—being careful not to overmix.
I fold in the blueberries, tossing them lightly in flour beforehand if I’m using frozen ones to prevent sinking.
I divide the batter evenly between the muffin cups and, if I’m feeling extra, top each one with a few more blueberries.
I bake the muffins for 18–22 minutes, or until the tops are golden and a toothpick inserted comes out clean.
I let them cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe makes 4 to 6 muffins.
Prep time: 10 minutes
Bake time: 18–22 minutes
Total time: Around 30 minutes

Variations

I sometimes swap the blueberries for raspberries, diced strawberries, or chocolate chips depending on what I have. If I want more of a dessert vibe, I sprinkle a little coarse sugar on top before baking. I’ve also added lemon zest for a bright citrusy note, and it pairs beautifully with the cottage cheese and berries.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I pop one in the microwave for 10–15 seconds just to warm it slightly. They also freeze well—once cooled, I wrap them individually and freeze for up to a month. I just thaw one overnight or microwave it straight from the freezer.

FAQs

Can I use Greek yogurt instead of cottage cheese?

Yes, I’ve done it before and it works, but the texture is slightly different. Cottage cheese gives a richer, moister crumb.

Can I make this recipe gluten-free?

Absolutely. I just use a 1:1 gluten-free baking blend. The texture stays pretty close to the original.

Do I need to blend the cottage cheese?

Not at all. I don’t mind the small curds—they melt into the batter—but if I want a completely smooth texture, I pulse it in a blender first.

Can I double the recipe?

Yes, I just double all the ingredients and it works perfectly for a standard 12-muffin batch.

What kind of blueberries work best?

I prefer fresh when they’re in season, but frozen work great too. I don’t thaw them first—just toss them in a little flour and mix them right in.

Conclusion

These Best Small Batch Blueberry Cottage Cheese Muffins are one of my favorite ways to satisfy a muffin craving without ending up with too many. They’re soft, naturally sweetened, packed with protein, and bursting with berry flavor. Whether I bake them for breakfast, snack, or a cozy treat, they never disappoint—and I never feel guilty about going back for seconds.