20 Sweet and Savory Cottage Cheese Muffins for Breakfast, Meal Prep, and On the Go Snacks

If you’ve ever found yourself wondering what else you can make with that tub of cottage cheese, muffins are the answer. These cottage cheese muffin recipes cover a range of flavors, from sweet and savory to banana and biscuit-like, and are both fluffy and filling. Be it an easy breakfast potluck or needing something for breakfast on the go, this collection has a mix that actually works.

From banana protein muffins to savory morning muffins that double as wholesome snacks, these are the kinds of muffin tin recipes that belong in your regular rotation. They’re simple, dependable, and ideal for breakfast meal prep or protein-packed snacks you can grab during the week.

Sweet Cottage Cheese Muffins

The sweet side of cottage cheese muffins brings soft texture and just the right amount of moisture. These aren’t cupcakes, they’re real breakfast recipes with cottage cheese that taste good warm or cold. Think banana muffins, cinnamon roll twists, and lemon poppyseed options that work just as well for a slow brunch spread as they do for to-go high-protein breakfast prep.

These easy baking recipes are built around pantry staples and fruits, with muffins that are lightly sweet and versatile. If you’ve been looking for high-protein muffins that don’t rely on powders or fancy ingredients, this lineup covers it.

Cottage Cheese Blueberry Muffins

These cottage cheese blueberry muffins are everything you want in a weekend bake: soft, moist, and packed with juicy blueberries in every bite. The cottage cheese adds a tender crumb and subtle richness without overpowering the fruit. Perfect for breakfast, a mid-morning snack, or even a casual dessert, these muffins are an easy favorite that store beautifully for a few days. Simple ingredients, no mixer required, and ready in under an hour.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 2 large eggs
• ⅓ cup neutral oil (like canola or avocado)
• ⅓ cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ cup whole wheat flour (or more all-purpose)
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup fresh or frozen blueberries (do not thaw if frozen)

Instructions

1. Preheat the oven to 350℉ and line a 12-cup muffin tin.
2. In a large bowl, whisk together cottage cheese, eggs, oil, maple syrup, and vanilla until mostly smooth. In a separate bowl, combine both flours, baking powder, baking soda, and salt.
3. Add the dry ingredients to the wet and mix until just combined. Gently fold in the blueberries.
4. Divide the batter evenly among the muffin cups and bake for 20-24 minutes, or until the tops are golden and a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a rack.

Cottage Cheese Banana Muffins

These cottage cheese banana muffins are soft, moist, and naturally sweetened with ripe bananas. The cottage cheese adds extra richness and a fluffy texture without needing lots of butter or oil. Perfect for using up overripe bananas and easy enough for any day of the week.
Get the recipe: Cottage Cheese Banana Muffins.

Cottage Cheese Chocolate Chip Muffins

These cottage cheese chocolate chip muffins are soft, fluffy, and packed with pockets of chocolate. Cottage cheese gives them a creamy texture and just the right amount of moisture without making them heavy. They are perfect for quick baking sessions, and the flavor only gets better by the next day. No mixer needed, no fuss, just classic muffin vibes with a little extra boost.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 2 large eggs
• ⅓ cup oil (canola, vegetable, or avocado)
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup chocolate chips (plus extra for topping)

Instructions

1. Preheat oven to 350℉ and grease or line a 12-cup muffin tin.
2. In a large bowl, whisk cottage cheese, eggs, oil, sugar, and vanilla until smooth. In another bowl, stir together flour, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients and stir until just combined. Fold in chocolate chips.
3. Divide the batter evenly among the muffin cups and top each with a few extra chips. Bake for 18-22 minutes, or until muffins are golden and a toothpick comes out with just a few moist crumbs. Cool for 5 minutes in the pan before transferring to a wire rack.

Cottage Cheese Apple Cinnamon Muffins

These cottage cheese apple cinnamon muffins are warm, cozy, and just the right amount of sweet. Each bite has soft apple bits and a hint of spice, made even better with the creamy texture that cottage cheese brings to the batter. No fancy toppings or glazes, just everyday baking that feels like a treat, with a soft crumb and golden cinnamon crust.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 2 large eggs
• ⅓ cup neutral oil (like canola or avocado)
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• 1½ teaspoons ground cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup peeled and finely diced apple (Honeycrisp or Granny Smith)
• Optional topping:
• 1 tablespoon brown sugar + ½ teaspoon cinnamon for sprinkling

Instructions

1. Preheat the oven to 350℉ and line a 12-cup muffin tin.
2. In a large bowl, whisk together cottage cheese, eggs, oil, brown sugar, and vanilla until smooth. In another bowl, stir together flour, cinnamon, baking powder, baking soda, and salt.
3. Add the dry mix to the wet ingredients and stir until just combined. Fold in the diced apples.
4. Divide the batter into muffin cups and sprinkle the tops with the cinnamon-sugar topping, if using. Bake for 20-24 minutes, until golden brown and a toothpick inserted into the center comes out clean. Cool for 5 minutes before transferring to a wire rack.

Cottage Cheese Carrot Cake Muffins

These cottage cheese carrot cake muffins bring all the flavor of classic carrot cake: warm spices, soft texture, and sweet carrot, but in a simple, everyday muffin form. Cottage cheese adds extra moisture and tenderness without making them heavy, making each bite soft and satisfying. They are perfect for quick baking and even better with a cup of coffee or cold milk.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 2 large eggs
• ⅓ cup neutral oil (like canola or avocado)
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup finely grated carrot (packed)

Instructions

1. Preheat the oven to 350℉ and grease or line a 12-cup muffin tin.
2. In a large bowl, whisk cottage cheese, eggs, oil, brown sugar, and vanilla until well combined. In another bowl, mix flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
3. Add the dry ingredients to the wet mixture and stir just until combined. Fold in the grated carrot.
4. Divide the batter evenly among muffin cups. Bake for 20-24 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let cool for 5 minutes before transferring to a wire rack.

Cottage Cheese Strawberry Muffins

These cottage cheese strawberry muffins are soft, fluffy, and filled with juicy berry bites in every mouthful. The cottage cheese keeps them tender while letting the fresh strawberries shine. With no need for frosting or extras, they are easy enough for weekday baking and pretty enough to serve for brunch or spring get-togethers.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 2 large eggs
• ⅓ cup neutral oil (like canola or avocado)
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup diced fresh strawberries (not frozen)

Instructions

1. Preheat oven to 350℉ and line a 12-cup muffin tin.
2. In a large bowl, whisk together cottage cheese, eggs, oil, sugar, and vanilla until smooth. In a separate bowl, stir together flour, baking powder, baking soda, and salt.
3. Add the dry mix to the wet ingredients and stir gently until just combined. Fold in the diced strawberries.
4. Divide batter evenly among muffin cups and bake for 20-24 minutes, until lightly golden and a toothpick comes out clean. Cool for 5 minutes before transferring to a rack.

Cottage Cheese Pumpkin Muffins

These cottage cheese pumpkin muffins are soft, spiced, and everything you want from a cozy bake. The pumpkin purée and cottage cheese work together to keep them moist without being heavy, and the warm cinnamon flavor makes them feel right at home in any season. No frosting needed – just simple, flavorful muffins that are perfect for breakfast or a snack.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 2 large eggs
• ⅓ cup neutral oil (like canola or avocado)
• ½ cup brown sugar
• ½ cup canned pumpkin purée (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Instructions

1. Preheat the oven to 350℉ and line a 12-cup muffin tin.
2. In a large bowl, whisk together cottage cheese, eggs, oil, brown sugar, pumpkin purée, and vanilla until well blended. In another bowl, stir together flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt.
3. Add dry ingredients to the wet and mix just until combined.
4. Divide the batter into the muffin cups and bake for 20-24 minutes, until a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack.

Cottage Cheese Oatmeal Muffins

These cottage cheese oatmeal muffins are soft and hearty with just the right amount of texture from rolled oats. The cottage cheese gives them a tender, satisfying crumb that stays moist for days. Not too sweet and endlessly versatile, they’re a great grab-and-go option for breakfast or snacking any time of day.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 2 large eggs
• ⅓ cup oil (neutral or light olive oil)
• ½ cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• Optional: 1–2 tablespoons oats for topping

Instructions

1. Preheat the oven to 350℉ and grease or line a 12-cup muffin tin.
2. In a large bowl, whisk together cottage cheese, eggs, oil, maple syrup, and vanilla until smooth. Stir in the oats and let sit for 5 minutes.
3. In another bowl, mix flour, baking powder, baking soda, and salt. Combine the dry and wet ingredients and stir until just combined.
4. Divide the batter into muffin cups and sprinkle the tops with extra oats. Bake for 20-24 minutes, until golden and a toothpick comes out clean. Cool for 5 minutes, then transfer to a rack.

Cottage Cheese Lemon Poppy Seed Muffins

These cottage cheese lemon poppy seed muffins are light, tender, and full of citrusy brightness. The cottage cheese gives them a soft, moist crumb without making them dense, while honey and lemon zest keep the flavor fresh and balanced. They’re ideal for spring mornings, brunch spreads, or whenever you want a clean, lemony bite that’s not overly sweet.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 2 large eggs
• ⅓ cup neutral oil (like canola or avocado)
• ¼ cup honey
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon poppy seeds

Instructions

1. Preheat oven to 350℉ and grease or line a 12-cup muffin tin.
2. In a large bowl, whisk together cottage cheese, eggs, oil, honey, lemon zest, lemon juice, and vanilla until smooth. In a separate bowl, stir together flour, baking powder, baking soda, salt, and poppy seeds. Add the dry ingredients to the wet mixture and stir just until combined.
3. Divide the batter evenly into the muffin cups and bake for 20-24 minutes, until the tops are lightly golden and a toothpick inserted comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.

Cottage Cheese Cinnamon Roll Muffins

These cottage cheese cinnamon roll muffins take everything you love about a cinnamon roll and pack it into a muffin: soft, golden, swirled with brown sugar and cinnamon, and topped with a sweet drizzle. The cottage cheese adds moisture and richness, giving each bite that soft bakery-style texture without any fuss. No yeast, no rolling, just pure comfort in muffin form.

Ingredients

• For the muffins:
  • 1 cup cottage cheese (full-fat or 2%)
  • 2 large eggs
  • ⅓ cup neutral oil (like canola or avocado)
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
• For the cinnamon swirl:
  • ¼ cup brown sugar
  • 1½ teaspoons ground cinnamon
  • 1 tablespoon melted butter
• For the glaze:
  • ½ cup powdered sugar
  • 1-2 teaspoons milk

Instructions

1. Preheat oven to 350℉ and line a 12-cup muffin tin.
2. In a large bowl, whisk together cottage cheese, eggs, oil, sugar, and vanilla until smooth. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add dry ingredients to the wet and mix until just combined.
3. In a small bowl, mix together the cinnamon swirl ingredients.
4. Spoon batter into muffin cups, filling halfway. Add a small spoonful of cinnamon swirl, then top with remaining batter. Swirl gently with a toothpick.
5. Bake for 20-24 minutes, until the tops are golden and a toothpick comes out clean. Cool slightly, then drizzle with glaze if using.

Sweet Cottage Cheese Protein Muffins

These sweet cottage cheese protein muffins are soft, fluffy, and perfect for simple batch baking. With no mix-ins and a mild sweetness, they’re ideal for breakfast, meal prep, or as a base for spreads and toppings. The cottage cheese keeps the crumb tender for days.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 2 large eggs
• ⅓ cup oil (neutral or light olive oil)
• ½ cup sugar
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Instructions

1. Preheat the oven to 350℉ and line a 12-cup muffin tin.
2. In a large bowl, whisk together cottage cheese, eggs, oil, sugar, and vanilla until smooth. In a separate bowl, stir together flour, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients and stir until just combined.
3. Divide the batter evenly among the muffin cups and bake for 18-22 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a rack.

Savory Cottage Cheese Muffins

Savory cottage cheese muffins hit a different note, think biscuit-bread texture with herbs, cheese, and vegetables baked in. These are great for low-carb meal prep, keto recipes, or just stuffing into your bag as savory on-the-go breakfast options. From cottage cheese egg muffins to versions with zucchini, herbs, and bacon, each one fits into a realistic protein brunch ideas list that doesn’t require a full sit-down meal.

Many of these double as high-protein breakfast options or savory breakfast to-go picks that can be reheated or eaten cold. If you need stuff to make with cottage cheese that feels more like real food and less like a substitute, these savory muffin recipes deliver every time.

If you love using cottage cheese in your baking, you’ll also enjoy this Cottage Cheese Egg Casserole, a savory, make-ahead breakfast that’s both satisfying and easy to make.

Cheddar Cottage Cheese Muffins

These cheddar cottage cheese muffins are soft on the inside with crisp, golden edges and just the right amount of savory bite. The cottage cheese keeps them tender while sharp cheddar brings bold flavor into every bite. Great for pairing with soup, packing into lunchboxes, or serving warm with a pat of butter.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 2 large eggs
• ¼ cup neutral oil or melted butter
• ½ cup milk
• 1 cup shredded sharp cheddar cheese (plus extra for topping)
• 1¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon garlic powder

Instructions

1. Preheat oven to 375℉ and grease a 12-cup muffin tin.
2. In a large bowl, whisk together cottage cheese, eggs, oil, and milk until combined. Add the shredded cheddar and mix gently.
3. In a separate bowl, mix flour, baking powder, baking soda, salt, and garlic powder. Add dry ingredients to wet and stir just until combined.
4. Spoon batter into muffin cups and sprinkle with a little extra cheddar.
5. Bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.

Spinach and Cottage Cheese Muffins

These spinach and cottage cheese muffins are savory, fluffy, and packed with real ingredients. The cottage cheese adds a tender bite while chopped spinach folds in beautifully without weighing them down. Perfect for breakfast on the go, lunchbox sides, or alongside soups and stews.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 2 large eggs
• ¼ cup olive oil or neutral oil
• ½ cup milk
• 1 packed cup chopped cooked spinach (squeezed dry)
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon garlic powder

Instructions

1. Preheat oven to 375℉ and grease a 12-cup muffin tin.
2. In a large bowl, whisk together cottage cheese, eggs, oil, and milk until smooth. Add the chopped spinach and shredded cheese. Mix gently until combined.
3. In another bowl, combine flour, baking powder, baking soda, salt, and garlic powder. Add dry ingredients to wet and stir until just combined.
4. Divide the batter into muffin cups and bake for 20-24 minutes, or until the tops are golden and set. Cool for 5 minutes before transferring to a rack.

Cottage Cheese and Bacon Muffins

These cottage cheese and bacon muffins are crispy on the outside, fluffy on the inside, and packed with real bacon. The cottage cheese melts into the batter for a soft, rich texture, while crumbled bacon adds a savory punch to every bite. Perfect for breakfast meal prep or served warm alongside scrambled eggs or soup.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 2 large eggs
• ¼ cup oil or melted butter
• ½ cup milk
• 1 cup cooked bacon, crumbled (plus extra for topping)
• 1¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Preheat oven to 375℉ and grease a 12-cup muffin tin.
2. In a large bowl, whisk together cottage cheese, eggs, oil, and milk until well combined. Fold in the cooked bacon.
3. In another bowl, stir together flour, baking powder, baking soda, salt, and pepper. Add the dry ingredients to the wet and stir until just combined.
4. Divide batter evenly into muffin cups and top each with a pinch of extra bacon. Bake for 18-22 minutes, until golden and a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack.

Cottage Cheese and Zucchini Muffins

These cottage cheese and zucchini muffins are soft, savory, and full of garden-fresh flavor. The cottage cheese keeps the crumb tender while grated zucchini melts right into the batter, adding moisture without heaviness. Great for summer baking, quick breakfasts, or pairing with soup or salad.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 2 large eggs
• ¼ cup olive oil or neutral oil
• ½ cup milk
• 1 cup grated zucchini (squeezed dry)
• ¾ cup shredded cheddar
• 1¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon dried thyme

Instructions

1. Preheat oven to 375℉ and grease a 12-cup muffin tin.
2. In a large bowl, whisk together cottage cheese, eggs, oil, and milk. Fold in the grated zucchini and shredded cheese.
3. In another bowl, stir together flour, baking powder, baking soda, salt, and thyme. Add the dry ingredients to the wet ingredients and stir just until combined.
4. Divide batter into muffin cups and bake for 20-24 minutes, until tops are golden and set. Let cool in the pan for 5 minutes before transferring to a wire rack.

Cottage Cheese Herb Muffins

These cottage cheese herb muffins are savory and fragrant with a soft, fluffy texture that makes them perfect for serving alongside dinner or packing into a lunchbox. Fresh chives, thyme, or parsley bring brightness, while the cottage cheese keeps everything moist without being dense. Simple, reliable, and ready in under 30 minutes.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 2 large eggs
• ¼ cup olive oil or melted butter
• ½ cup milk
• ¼ cup chopped fresh herbs (chives, parsley, thyme, or a mix)
• ¾ cup shredded cheese (cheddar or mozzarella works well)
• 1¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon garlic powder (optional)

Instructions

1. Preheat oven to 375℉ and grease a 12-cup muffin tin.
2. In a large bowl, whisk cottage cheese, eggs, oil, and milk until smooth. Stir in the chopped herbs and shredded cheese. In another bowl, mix flour, baking powder, baking soda, salt, and garlic powder.
3. Add the dry ingredients to the wet and stir until just combined.
4. Divide the batter into muffin cups and bake for 20-24 minutes, until golden on top. Cool in the pan for 5 minutes before moving to a wire rack.

Sun-Dried Tomato and Cottage Cheese Muffins

These sun-dried tomato and cottage cheese muffins are rich, savory, and full of bold flavor. The cottage cheese keeps them moist and tender, while sun-dried tomatoes and fresh herbs bring a burst of umami to every bite. They pair perfectly with soups, salads, or a simple lunch spread.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 2 large eggs
• ¼ cup olive oil
• ½ cup milk
• ½ cup chopped sun-dried tomatoes (oil-packed, drained)
• 1 tablespoon chopped fresh basil
• ¾ cup shredded mozzarella
• 1¼ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Preheat oven to 375℉ and grease a 12-cup muffin tin.
2. In a large bowl, whisk together cottage cheese, eggs, olive oil, and milk. Fold in the chopped sun-dried tomatoes, herbs, and shredded cheese.
3. In a separate bowl, stir together flour, baking powder, baking soda, salt, and pepper. Add dry ingredients to the wet mixture and stir until just combined.
4. Divide the batter into muffin cups and bake for 20-24 minutes, until golden brown and a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan before transferring to a wire rack.

Cottage Cheese Egg Muffins

These cottage cheese egg muffins are light, protein-packed, and loaded with flavor from fresh vegetables. The cottage cheese keeps them fluffy and moist without being soggy, while the eggs set into perfect little bites. Great for make-ahead breakfasts or portable lunchbox fillers, just heat and eat.

Ingredients

• 6 large eggs
• ¾ cup cottage cheese (full-fat or 2%)
• ½ cup chopped red bell pepper
• ½ cup chopped spinach (fresh or thawed frozen, squeezed dry)
• 2 tablespoons chopped green onion
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder

Instructions

1. Preheat oven to 350℉ and grease a 12-cup muffin tin well.
2. In a mixing bowl, whisk together eggs and cottage cheese until mostly smooth. Stir in chopped vegetables, salt, pepper, and garlic powder.
3. Divide the mixture evenly into muffin cups. Bake for 20-24 minutes, until the tops are just set and lightly golden. Let cool in the pan for 5 minutes before gently removing. Serve warm or refrigerate for up to 4 days.

Low Carb Cottage Cheese Muffins

These low-carb cottage cheese muffins are soft, satisfying, and made with simple ingredients that keep things light without sacrificing texture. With almond flour as the base and no added sugar or mix-ins, they’re great as a blank canvas. Serve them plain, buttered, or alongside eggs, soup, or these high-protein dips.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 3 large eggs
• ¼ cup neutral oil or melted butter
• 1½ cups almond flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon dried herbs

Instructions

1. Preheat oven to 350℉ and grease a 12-cup muffin tin.
2. In a large bowl, whisk together cottage cheese, eggs, and oil until smooth. Add almond flour, baking powder, baking soda, salt, and dried herbs. Stir until well combined.
3. Divide batter evenly into muffin cups. Bake for 20-24 minutes, until the tops are golden and firm to the touch. Let cool in the pan for 5 minutes before transferring to a rack.

Savory Cottage Cheese Protein Muffins

These savory cottage cheese protein muffins are as simple as they come, no mix-ins, no fuss. They’re soft, lightly salty, and perfect as a meal prep base or snack with cheese, dips, or eggs. With cottage cheese and eggs doing the heavy lifting, they’re filling and flavorful without needing much else.

Ingredients

• 1 cup cottage cheese (full-fat or 2%)
• 3 large eggs
• ¼ cup oil or melted butter
• 1 cup finely ground almond flour
• ¼ cup grated Parmesan cheese
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• Pinch of black pepper

Instructions

1. Preheat oven to 350℉ and grease a 12-cup muffin tin.
2. In a bowl, whisk together cottage cheese, eggs, and oil until well combined. Stir in almond flour, parmesan, baking powder, baking soda, salt, and pepper. Mix until smooth.
3. Divide batter evenly into muffin cups and bake for 18–22 minutes, until golden and set. Let cool for 5 minutes before transferring to a wire rack.

From muffins and pancakes to jams and desserts, these blueberry recipes make the most of every juicy bite. Perfect for breakfast, snacks, or a sweet finish to any meal. Easy, crowd-pleasing ideas you’ll want to save and try.