These Cottage Cheese Blueberry Muffins are a great snack for busy toddlers. Blending in cottage cheese makes the muffins extra moist, while adding a wholesome boost of nutrition. Paired with juicy blueberries, yummy cinnamon, and a hint of maple syrup, these muffins are perfect for breakfast, lunchboxes, or on-the-go snacking!
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Toddler Tips:
Berry spotting game. Before baking, have your toddler help “hide” the blueberries in each muffin cup. It’s a fun, sensory activity and gives them ownership of their snack.
Let them mash and mix! Give your toddler a fork to mash the cottage cheese a bit or stir the wet ingredients in a big bowl, great for motor skills and a little messy fun (but not too messy!).
Mini muffin magic. Bake these muffins in a mini muffin pan for extra fun! Toddlers love the small, snackable size, and they’re just right for little hands to help fill and pick up all by themselves.
Looking for other tips for how to include your child in the kitchen!? Check out my Ultimate Guide to Cooking with Toddlers and Kids in the Kitchen!
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Ingredients
- cottage cheese
- eggs
- oil of choice (I use coconut oil)
- Lemon juice
- maple syrup
- oat flour
- baking soda
- baking powder
- cinnamon
- blueberries
See recipe card for quantities.
Instructions for Cottage Cheese Blueberry Muffins
Add the wet ingredients to a food processor or blender and blend until smooth.
Pour the blended mixture into a medium sized bowl.
Add the dry ingredients and stir to combine.
Bake in the oven at 375 F for 22-25 minutes.
Hint: To keep blueberries from sinking to the bottom, toss them lightly in a spoonful of oat flour before folding them into the batter, no more blueberry bottoms!
Substitutions
- No Oat Flour on Hand? You can use whole wheat flour or a 1:1 gluten-free flour blend.
- Maple Syrup Alternative: You can swap in honey (for kids over 1 year), mashed ripe banana, or date syrup for a different kind of natural sweetness.
Variations
- Berry Mix-Up: Swap the blueberries for chopped strawberries, raspberries, or even a variety of frozen berries for a rainbow muffin adventure!
- Lemon Zest: Add extra fresh lemon zest to the batter for a zippier, bright flavour that pairs well with the blueberries.
- Mini Muffin Faces: Before baking, let your toddler decorate each muffin top with a few extra blueberries or a sprinkle of cinnamon. They can try to make “faces” on each one!
Equipment
- Food processor or blender
- Medium size bowl
- Muffin pan
Storage
Once cooled, store the muffins in an airtight container in the fridge for up to 4 days. They’re perfect for popping into lunchboxes or warming slightly for a snack. (Tip: 10–15 seconds in the microwave brings them back to life!)
To freeze, place cooled muffins in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag. For the best taste and texture, enjoy within 1–2 months, though they can be stored safely for up to 3 months. To serve, reheat in the microwave for 20–30 seconds until soft and warm.
Food Prep Tip:
Freeze muffins in toddler-size portions (2–3 per bag or container) so you can grab just what you need—no thawing the whole batch! Add colourful stickers or masking tape to label the containers with the bake date and muffin flavour.
🥣 Nutrition Tips:
- Cottage cheese: A surprising muffin addition, cottage cheese adds moisture to the muffins and a little boost of protein.
- Oat flour for fibre. Gentle on digestion and naturally gluten-free (for celiac, ensure oats are certified gluten-free!).
- Blueberry boost. These tiny berries are bursting with antioxidants and vitamin C, which support immunity and brain development in little ones.
Looking for other child-friendly muffins? We love muffins around here! Check out my Apple & Pear Crumble Muffins, my classic ABC Muffins, or our go-to constipation supporting Prune & Apple Baby Muffins!
FAQ
Not really! The cottage cheese blends in well, and gives the muffin a soft, moist texture. It adds a little bit of tanginess to the muffins which complements the blueberries!
Recipe
Cottage Cheese Blueberry Muffins
Equipment
- 1 Food processor or blender
- 1 muffin pan
Ingredients
Wet Ingredients
- 2 eggs
- 1 cup cottage cheese full fat
- ¼ cup coconut oil or other oil of choice
- 1 tablespoon lemon juice
- ⅓ cup maple syrup
Dry Ingredients
- 1 ¼ oat flour plus a little extra to toss the blueberries in
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 cups blueberries frozen or fresh
Instructions
- Preheat oven to 375℉.
- Add the wet ingredients to a blender or food processor. Blend until smooth.
- Pour the blended wet ingredients into a medium bowl.
- Add the dry ingredients up until the blueberries. Stir to combine.
- Toss the blueberries in a little oat flour (~2-3 tablespoons) to prevent sinking, then fold them into the batter.
- Spoon the batter into your prepared muffin pan. You can add a few extra blueberries on top if you wish.
- Bake for 22-25 minutes until the tops are golden brown and the centres are cooked through.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool down. Enjoy!
Nutrition
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Jeanne says
Taste is good but very mushy. Not sure if I missed an ingredient but cooked for an additional 5 mins and still didn’t do the trick.
Ali Ellis, MSc., RD says
Hi Jeanne! Thanks so much for trying the recipe and for leaving a comment. I’m so sorry to hear they turned out mushy, I know how frustrating that can be. I just retested them on my end, and while they are a bit denser than a white flour muffin (that’s the nature of oat flour), they definitely shouldn’t be mushy.
A couple of things that can make a difference:
Tossing the blueberries in a little flour first (about 2 tablespoons) helps keep them dispersed throughout the muffin and from releasing too much juice into the batter.
For oat flour, did you use store-bought or blend your own? Store-bought tends to be finer, which can slightly change the texture, but they should both still work without making them mushy.
Cottage cheese brands vary quite a bit in moisture. If yours is on the wetter side, draining off a little liquid before using it can help.
I’ll add some of these tips into the recipe card for others, too. Thanks again for your feedback and I hope this helps.