High-Protein Cottage Cheese Blueberry Muffins – Moist & Easy

Thank you so much for stopping by today, my friend! I’m genuinely thrilled to share one of my favorite secretly healthy bakes with you—High-Protein Cottage Cheese Blueberry Muffins. These beauties are soft, fluffy, and bursting with juicy blueberries, but the best part? They’re loaded with protein thanks to creamy cottage cheese.

If you love recipes that taste indulgent but work double-duty as wholesome fuel for your day, you’re going to adore these muffins. Before we jump in, make sure to subscribe to my recipe newsletter so you never miss more cozy, healthy, and downright delicious recipes like this one.

Overview of Recipe Content

These muffins are:

• Perfect for breakfast on the go, meal prep, or a snack after the gym.
• Moist and tender, with a hint of vanilla sweetness and tangy blueberry bursts.
• Packed with protein and naturally sweetened, making them a healthier alternative to bakery-style muffins.

Why You’ll Love Them

• High in protein without tasting chalky.
• Meal-prep friendly—they stay fresh and can be frozen.
• Naturally sweetened with maple syrup or honey.
• Gluten-free friendly when using almond flour.

Taste & Texture

Imagine biting into a warm muffin with a soft, fluffy crumb that melts in your mouth, followed by juicy pops of blueberries. The cottage cheese adds moisture and richness without making them heavy—just heavenly.

Ingredients (makes 8–10 muffins)

PIN IT

• 1 cup cottage cheese
• 2 large eggs
• 1/4 cup maple syrup or honey (or sweetener of choice)
• 1 tsp vanilla extract
• 1 1/2 cups oat flour (or almond flour for gluten-free)
• 1 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 1 cup blueberries (fresh or frozen)

Tools Needed

• Mixing bowls
• Whisk or hand mixer
• Muffin tin + liners
• Measuring cups & spoons

Substitutions & Additions

• Swap blueberries for raspberries, blackberries, or even chocolate chips.
• Use Greek yogurt instead of cottage cheese for a slightly tangier bite.
• Add lemon zest for a fresh twist.

How to Make High-Protein Cottage Cheese Blueberry Muffins

PIN IT

1. Preheat & Prep – Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
2. Blend Wet Ingredients – In a blender or mixing bowl, combine cottage cheese, eggs, maple syrup, and vanilla until smooth. This ensures no cottage cheese chunks remain.
3. Mix Dry Ingredients – In a separate bowl, whisk oat flour, baking powder, baking soda, and salt.
4. Combine – Pour the wet mixture into the dry and gently fold until just combined.
5. Add Blueberries – Gently fold in the blueberries (toss them in a little flour first to prevent sinking).
6. Bake – Divide batter evenly among muffin cups. Bake for 20–24 minutes, or until golden and a toothpick comes out clean.
7. Cool & Enjoy – Let muffins cool slightly before digging in (though I won’t blame you if you snag one warm!).

What to Serve with High-Protein Cottage Cheese Blueberry Muffins

These muffins pair beautifully with:

• A hot latte or Homemade Pumpkin Spice Latte ☕
• A dollop of almond butter on top for extra richness.
• Fresh fruit for a light breakfast spread.

Tips for Making It Perfect

• Blend the cottage cheese: This creates a smooth batter and eliminates any curd-like texture.
• Don’t overmix: Too much mixing makes muffins dense.
• Frozen blueberries? Use them straight from the freezer—no thawing!

Storage Instructions

• Fridge: Store in an airtight container up to 5 days.
• Freezer: Wrap individually and freeze up to 3 months.
• Reheat: Pop in the microwave for 20–30 seconds for that fresh-baked feel.

General Information

Blueberry muffins are an American classic, but here we’ve given them a protein-packed twist that works for modern healthy lifestyles. Perfect for summer berry season but equally delicious year-round with frozen berries.

Frequently Asked Questions

1. Can I make these muffins dairy-free?
Yes! Use a dairy-free cottage cheese substitute or thick coconut yogurt.

2. Do I need to blend the cottage cheese?
Highly recommended for a smooth texture, but if you don’t mind little curds, you can skip it.

3. Can I make them sugar-free?
Absolutely—use monk fruit syrup or erythritol-based sweeteners.

4. Can I double the batch?
Yes! Just bake in two trays and freeze extras for later.

Conclusion

These High-Protein Cottage Cheese Blueberry Muffins prove that healthy eating doesn’t mean sacrificing flavor or comfort. They’re fluffy, moist, and satisfying—perfect for meal prep, a wholesome snack, or even a guilt-free dessert.

If you love high-protein treats, you’ll also adore my Protein Cookie Dough and Banana Protein Pancakes.

Happy baking, friend! 💙

PIN IT

Interactive Elements

If you make these muffins, please leave a ⭐⭐⭐⭐⭐ review and let me know how they turned out! Share your photo on Pinterest or tag me on Instagram—I can’t wait to see your creations.

Nutritional Information (per muffin, makes 10)

Calories	Protein	Carbs	Sugar	Fat	Fiber
150	9g	18g	6g	5g	3g

Print