Enjoy these Blueberry Cottage Cheese Muffins as a low carb breakfast on the go or late afternoon snack.  Loaded with fresh blueberries and baked in a gluten-free batter, they're perfectly fluffy and delicious.

Jump to:

• ❤️ Why You'll Love This Cottage Cheese Muffins Recipe
• 🛒 Ingredients for Low Carb Blueberry Muffins
• 🔪 How to Make Blueberry Cottage Cheese Muffins
• 💡 Tips
• ☑️ Storage Instructions
• 🔄 Substitutions and Additions
• What does cottage cheese do in baking muffins?
• Do muffins with cottage cheese need to be refrigerated?
• What are common muffin-making mistakes?
• What flour is best for low carb muffins?
• 🍽️ More Healthy Breakfast Recipes

❤️ Why You'll Love This Cottage Cheese Muffins Recipe

• Fresh sweet and juicy blueberries
• Creamy cottage cheese
• Quick and easy to make
• Perfect breakfast on the go or late afternoon snack
• Gluten-free, sugar-free and low carb

These cottage cheese muffins are a healthy and low carb alternative to the classic muffins everyone loves. They have the same perfectly sweet flavor and fluffy texture, so you won't feel like you're missing out.

The cottage cheese helps them stay moist and adds a wonderful creaminess to the muffins. If you're gluten-free you will love these, since I use a combination of almond flour and oat fiber to give them a traditional muffin texture.

They're quick and easy to prepare, family friendly and will quickly become a favorite! You can also freeze any leftovers, which are great to have on hand whenever you need breakfast in a hurry, simply thaw and enjoy!

🛒 Ingredients for Low Carb Blueberry Muffins

• Super fine almond flour
• Oat fiber
• Blueberries
• Cottage cheese
• Heavy cream
• Monk fruit/allulose
• Eggs
• Baking powder
• Vanilla extract
• Salt

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Mixing bowl
• Food processor, mini chopper or immersion blender
• Muffin pan
• Muffin liners
• Whisk

🔪 How to Make Blueberry Cottage Cheese Muffins

Preheat oven to 350°F. In a mixing bowl, add in the almond flour, oat fiber, baking powder and salt. Whisk to combine and break up any lumps, then set it aside.

Add the cottage cheese into the bowl of a food processor and puree until smooth.

Add in the eggs, sweetener, heavy cream and vanilla extract.

Continue blending until everything is well mixed, then pour into the bowl with the dry ingredients.

Mix just until combined, without over mixing, then add in the blueberries.

Gently fold until they are mixing throughout the batter.  Using an ice cream scoop, scoop the batter into a muffin pan lined with paper liners.

Bake for 22-24 minutes or until cooked through, when a toothpick comes out clean when inserted.

Allow the muffins to cool completely before serving.

💡 Tips

• Don’t skip the pureeing the cottage cheese step.  This allows it to incorporate into the batter, making the muffins more moist. If you just mix in the curds as is, you will have clumps of curds throughout the muffins instead.
• If you don’t have a food processor, you can use a blender, mini chopper or immersion blender instead.
• Don’t use a hand mixer to mix in the blueberries, they won’t hold up well and you’ll have runny blueberries in your muffins.
• Using an ice cream scoop really helps to ensure the muffins are all the same size, so they cook evenly. You can also use two spoons if you don’t have an ice cream scoop.  Just make sure the batter is evenly distributed.
• The toothpick trick works every time.  It should come out clean, without any clump of wet batter.  Cooking times can vary, depending on the size of your muffins.

☑️ Storage Instructions

Store leftover muffins in an airtight container in the fridge for 5-6 days.

🔄 Substitutions and Additions

• For a tangy twist of freshness, add in the lemon zest or orange zest.
• If you don’t have blueberries, you can use raspberries instead. If you only have blackberries, you can use them, just be sure to cut them in half before folding them into the batter.
• If you don’t have heavy cream, greek yogurt or sour cream will work as a substitute.
• If you can’t find the monk fruit/allulose blend, you can use all monk fruit, erythritol or sugar (if you’re not watching your sugar or carbs) at a 1:1 ratio.  If you only have allulose, you can use ⅔ cup, since allulose is a little less sweeter.
• If you don’t like cottage cheese, this recipe will also work with ricotta cheese, so you can use it as a substitute.
• Add in some chopped toasted almonds or walnuts for a little crunch.

What does cottage cheese do in baking muffins?

The cottage cheese helps maintain the fluffy texture, while also keeping the muffins perfect moist.

Do muffins with cottage cheese need to be refrigerated?

I do recommend storing them in the fridge, rather than at room temperature. You can also freeze them and they'll be good for several months.

What are common muffin-making mistakes?

Over-mixing the batter can cause the muffins to be less light and fluffy, resulting in a more dense muffin.

What flour is best for low carb muffins?

For these muffins, I use a combination of super fine almond flour and oat fiber. This helps give them a more traditional texture/crumb.

🍽️ More Healthy Breakfast Recipes

• Apple Cinnamon Overnight Oats
• Ricotta Scrambled Eggs
• Sausage Breakfast Sliders
• Italian Sausage and Peppers Hash
• Banana Oat Flour Pancakes