Easy Cottage Cheese Blueberry Muffins (Gluten-Free)

Moist and flavorful, these easy cottage cheese blueberry muffins are a cinch to bring together, and are ready in under 40 minutes! These high-protein muffins are a great breakfast or sweet snack, and are totally gluten-free too!

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Easy Protein-Rich Cottage Cheese Muffins

Cottage cheese has be having a comeback since going viral on TikTok last year.. so I’ve been experimenting with cottage cheese recipes recently.

Since these savory cottage cheese and egg muffins I published recently were such a big hit, I thought, why not make a sweet version with blueberries instead?

Compared to traditional muffins, adding a bit of cottage cheese increases the amount of protein, and these high-protein blueberry cottage cheese muffins are moist, bursting with fresh blueberries, and make a tasty grab-and-go breakfast or afternoon snack!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients for these blueberry cottage cheese muffin recipe are easily accessible at the local grocery stores (nothing fancy required!).
• So Easy to Make: Preparing these cottage cheese and blueberry muffins is just a matter of mixing the dry and wet ingredients together before folding in the blueberries, sprinkling on the streusel topping and baking! Plus a batch is ready from scratch in just 40 minutes!
• Totally Gluten-Free: The best part is that these blueberry muffins are 100% gluten-free, which means that even those with Celiac disease or gluten intolerances can enjoy these delicious muffins without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these blueberry cottage cheese muffins.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Sugar: I used brown sugar, but you can also use white sugar, cane sugar or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
• Eggs: Eggs help to bind the ingredients together as well as to give the batter rise, so make sure to add them in. If you prefer not to use the egg yolks, you can use 4 egg whites in place of the 2 whole eggs instead.
• Lemon Zest & Juice: For the best flavor, make sure to use freshly grated lemon zest and fresh lemon juice.
• Cottage Cheese: Since this is a recipe for cottage cheese muffins, cottage cheese is a key ingredient in this recipe so I do not recommend it. However, if you don’t have access to cottage cheese, the closest substitute would be ricotta cheese, and Greek yogurt a second best alternative.
• Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you can also use another vegetable oil instead (such as olive oil, avocado oil, melted coconut oil or melted butter).
• Maple Syrup: Feel free to use honey or agave nectar instead of maple syrup if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a 1:1 maple syrup substitute that is low glycemic index).
• Gluten-Free Flour: For a fluffy texture, I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free flour substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If you gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Almond Flour: I recommend using finely ground almond flour for best results. Make sure you use almond flour (which refers to ground blanched almonds without the skins) and not almond meal (which refers to ground whole almonds with skins).
• Baking Powder & Baking Soda: Baking powder and baking soda are the leavening agents in this recipe to help the muffin batter rise. If you do not have baking soda, you can substitute the baking soda with 1 extra teaspoon of baking powder instead.
• Blueberries: Since these are blueberry muffins, blueberries are a key ingredient. I used fresh blueberries, but frozen blueberries will work too (If using frozen blueberries, do NOT thaw them before adding to the batter to prevent excess moisture).

How to Make Cottage Cheese Blueberry Muffins (Step by Step):

Prepare Muffin Batter and Transfer to Pan

Combine Sugar, Oil, Honey, Eggs, Cottage Cheese, Juice & Zest: In a large mixing bowl, combine the brown sugar, oil, honey, eggs, cottage cheese, lemon juice and lemon zest. Whisk well until combined.

Add Dry Ingredients: In a medium bowl, combine the gluten-free measure-for-measure flour blend, xanthan gum (if using), almond flour, baking powder, and baking soda, and whisk well to combine. Add the flour mixture to the bowl with the wet ingredients and mix well to get a homogeneous muffin batter.

Fold in Blueberries: Use a spatula to gently fold in the fresh blueberries until the blueberries are evenly distributed throughout the batter.

Transfer Batter to Muffin Pan: Line a muffin pan with paper liners and divide the muffin batter evenly between the 12 muffin liners.

Prepare Streusel and Sprinkle on Top of Batter

Prepare the Streusel: In a small bowl, mix the almond flour, gluten-free flour and water until a crumbly texture forms.

Sprinkle Streusel: Sprinkle the prepared Streusel topping over the muffin batter.

Bake Until Golden Brown

Bake Until Golden Brown: Bake in the preheated oven at 350F for 18 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Cool Before Removing: Once baked, let the muffins sit in the muffin pan for 5 minutes before transferring them to a wire rack to cool further.

Dish by Dish Tips/Tricks:

• Make Mini or Jumbo Muffins: This recipe makes 12 standard muffins, but you can easily use a mini muffin pan to make 24 mini muffins (bake at 350F for 10 minutes) or use a jumbo muffin pan to make 6 jumbo muffins (bake at 350F for 25 to 30 minutes) until a toothpick inserted in the middle of a muffin comes out clean.
• Storing: Store any leftover cottage cheese blueberry muffins in an airtight container and store them in the refrigerator for up to 4 days.
• Freezing: To freeze, place the cooled cottage cheese muffins in a freezer-safe container or freezer bag and freeze for up to 2 month. Reheat the muffins in the oven until warm before serving.

Other Blueberry Recipes You’ll Love:

• Blueberry Almond Muffins (Gluten-Free, Dairy-Free)
• Lemon Blueberry Bread (Gluten-Free, Dairy-Free)
• Easy Blueberry Dump Cake (Gluten-Free, Vegan)
• Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
• Moist Blueberry Muffins (Gluten-Free, Dairy-Free)

Other Gluten-Free Muffin Recipes to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Cottage Cheese Blueberry Muffins (Gluten-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

• Author: Felicia Lim
• Total Time: 28 minutes
• Yield: 12 muffins 1x
• Diet: Gluten Free

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Description

Moist and flavorful, these easy cottage cheese blueberry muffins are a cinch to bring together, and are ready in under 40 minutes! These high-protein muffins are a great breakfast or sweet snack, and are totally gluten-free too!

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Ingredients

Units USM Scale 1x2x3x

For the Muffin Batter:

• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 1 cup cottage cheese
• 1/4 cup sunflower oil
• 1/4 cup maple syrup
• 1 1/2 cup gluten-free measure-for-measure flour blend
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend doesn’t include it)
• 1/4 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup fresh blueberries

For the Streusel (Crumb Topping):

• 1/4 cup almond flour
• 1 teaspoon gluten-free measure-for-measure flour blend
• 1 teaspoon water

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat & Line: Preheat the oven to 350F (180C) and line a regular 12-cup muffin pan with paper liners.
2. Combine Sugar, Oil, Honey, Cottage Cheese, Eggs, Juice & Zest: In a large mixing bowl, combine the brown sugar, oil, honey, cottage cheese, eggs, lemon juice and lemon zest. Whisk well until combined.
3. Add Dry Ingredients: In a medium bowl, combine the gluten-free measure-for-measure flour blend, xanthan gum (if using), almond flour, baking powder, and baking soda, and whisk well to combine. Add the flour mixture to the bowl with the wet ingredients and mix well to get a homogeneous muffin batter.
4. Fold in Blueberries: Use a spatula to gently fold in the fresh blueberries until the blueberries are evenly distributed throughout the batter.
5. Transfer Batter to Muffin Pan: Divide the muffin batter evenly between the 12 muffin liners.
6. Prepare the Streusel: In a small bowl, mix the almond flour, gluten-free flour and water until a crumbly texture forms.
7. Sprinkle Streusel Over Batter: Sprinkle the prepared streusel topping on top of the batter.
8. Bake Until Golden Brown: Bake in the preheated oven for 18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
9. Cool Before Removing: Once baked, let the muffins sit in the muffin pan for 5 minutes before transferring them to a wire rack to cool further.

Notes

Sugar: I used brown sugar, but you can also use white sugar, cane sugar or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Eggs: Eggs help to bind the ingredients together as well as to give the batter rise, so make sure to add them in. If you prefer not to use the egg yolks, you can use 4 egg whites in place of the 2 whole eggs instead.

Lemon Zest & Juice: For the best flavor, make sure to use freshly grated lemon zest and fresh lemon juice.

Cottage Cheese: Since this is a recipe for cottage cheese muffins, cottage cheese is a key ingredient in this recipe so I do not recommend it. However, if you don’t have access to cottage cheese, the closest substitute would be ricotta cheese.

Sunflower Oil: I like using sunflower oil because I always have a bottle of it on hand. However, you can also use another vegetable oil instead (such as olive oil, avocado oil, or melted butter).

Maple Syrup: Feel free to use honey or agave nectar instead of maple syrup if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using maple-flavored monkfruit syrup (a 1:1 maple syrup substitute that is low glycemic index).

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour blend (a 1:1 gluten-free flour substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If you gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Almond Flour: I recommend using finely ground almond flour for best results. Make sure you use almond flour (which refers to ground blanched almonds without the skins) and not almond meal (which refers to ground whole almonds with skins).

Baking Powder & Baking Soda: Baking powder and baking soda are the leavening agents in this recipe to help the muffin batter rise. If you do not have baking soda, you can substitute the baking soda with 1 extra teaspoon of baking powder instead.

Blueberries: Since these are blueberry muffins, blueberries are a key ingredient. I used fresh blueberries, but frozen blueberries will work too.

Storing/Freezing: To store, place the cooled cottage cheese muffins in an airtight container and store them in the refrigerator for up to 4 days. To freeze, place the cooled muffins in a freezer-safe container or freezer bag and freeze for up to 2 month. Reheat the muffins in the oven until warm before serving.

• Prep Time: 10 mins
• Cook Time: 18 mins
• Category: Muffins
• Method: Baking
• Cuisine: American