Gluten-Free Cottage Cheese Blueberry Muffins

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Close-up of Cottage Cheese Blueberry Muffins with crumb topping in a baking tin, surrounded by fresh blueberries.

Gluten-Free Cottage Cheese Blueberry Muffins

Light, fluffy gluten-free cottage cheese blueberry muffins with a soft, protein-packed crumb

Course Breakfast, Dessert

Cuisine American

Keyword Gluten-Free Cottage Cheese Blueberry Muffins

Prep Time 10

Cook Time 18

Cooling Time 10

Total Time 28

Servings muffins

Calories 183kcal

Author Ksenia Prints

Equipment

12 cup muffin tin
Paper liners or silicone liners
Large mixing bowl
Small mixing bowl
Whisk
rubber spatula
Measuring Cups and Spoons
cooling rack

Ingredients

Muffins:

1 ½ cups gluten-free flour mix or all purpose flour
¼ cup almond flour
¾ cup coconut sugar
2 eggs
2 teaspoon lemon zest
1 tablespoon lemon juice
1 cup cottage cheese
¼ cup coconut oil or any neutral oil
¼ cup honey or maple syrup
1 teaspoon baking powder
½ teaspoon baking soda
1 cup fresh blueberries

Streusel Topping:

¼ cup almond flour
1 teaspoon gluten-free flour mix or all purpose flour
1 teaspoon water

Instructions

Preheat and Prepare

Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners. Preheating first ensures proper rise and structure.

Mix the Wet Base

In a large bowl, whisk together coconut sugar, melted oil, honey, eggs, and lemon zest until smooth and slightly glossy. This builds the structure and distributes sweetness evenly.

Add Dry Ingredients

Stir in gluten-free flour mix, almond flour, baking powder, and baking soda. Mix gently just until no dry streaks remain. Overmixing can make gluten-free batter dense.

Fold in Cottage Cheese and Blueberries

Using a spatula, fold in cottage cheese, lemon juice, and blueberries. Keep movements light to avoid crushing berries and overworking the batter.

Prepare Streusel

In a small bowl, combine almond flour, gluten-free flour mix, and water. Mix until coarse crumbs form. The texture should clump when pinched.

Fill and Top

Divide batter evenly between muffin cups, filling about two-thirds full. Sprinkle streusel evenly on top.

Bake

Bake for 18 minutes, or until tops are lightly golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool

Cool in the pan for 5 to 10 minutes, then transfer to a wire rack. Cooling helps the crumb set properly.

Nutrition