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These healthy Cottage Cheese Blueberry Muffins are moist, bursting with flavors and packed with juicy blueberries in every bite. Ready in 30 minutes, they’re perfect for high protein breakfasts or snacks on the go and meal prepping.
If you are looking for new ways to add protein to your breakfasts, cottage cheese is the solution. Rich and creamy, it boosts both nutrition and taste of your meals. These high protein blueberry muffins will become part of your weekly rotation, together with my fluffy cottage cheese pancakes, cottage cheese banana bread and low calorie cottage cheese brownies.
Why you will love this recipe
- Quick and easy – My simple cottage cheese muffins are so simple to whip up, with just a handful of pantry staples. For convenience, they can also be made in a blender.
- Healthy and high protein – Making blueberry muffins with cottage cheese packs them with protein and lots of nutrients (such as calcium and B vitamins). Additionally, my recipe is naturally oil-free, refined sugar free and flourless (we use oats).
- Meal prep friendly – Bake a large batch on Sunday for ready-to-eat snacks and breakfasts during the week. You can also freeze and warm them up in seconds.
- Versatile and delicious – These high protein blueberry muffins are perfect for breakfasts, snacks, or healthy desserts for the whole family (kids included). Moist and flavorful, they taste delicious on their own or served with nut butters and yogurt bowls.
Ingredients and substitutes
Here’s all you need, along with details and replacement options. I have included the precise quantities in the recipe card at the bottom.
- Ripe banana – It adds natural sweetness and moisture without oil or butter. You can swap it for ½ cup (120 g) unsweetened applesauce or ½ cup (120 g) pumpkin puree.
- Egg – It binds the batter and adds flavor. Use a large whole egg, egg whites only will give a dry texture. Replace with a flaxseed egg or Bob’s Red Mill egg replacer if needed.
- Cottage cheese – I recommend whole milk cottage cheese (4% fat). Both small or large curds work. You can also use low-fat, lactose-free, or plain Greek yogurt instead.
- Maple syrup – It sweetens the muffins with no refined sugar. You can swap it for honey, agave, date syrup or monk fruit.
- Oat flour – Adds fiber and makes the muffins gluten free. You can swap it with all-purpose, whole wheat, or almond flour. For gluten-free, choose certified gluten free oat flour or a gluten free baking blend.
- Almond flour – Blanched almond flour provides extra moisture and richness. Feel free to replace it with more oat flour, or use protein powder.
- Baking powder – It acts as a leavening agent, helping them rise and get soft.
- Salt – Little salt enhances the flavors and balances sweetness.
- Milk – I used unsweetened almond milk, but any dairy or dairy-free milk works.
- Vanilla extract – Key for making bakery-style cottage cheese blueberry muffins at home.
- Blueberries – Use fresh blueberries to make the muffins more flavorful and visually appealing. Frozen blueberries work too.
Dietary adaptations
- High protein – Substitute almond flour with ½ cup (50g) of your favorite protein powder. I recommend vanilla vegan protein powder and casein.
- Low carb – Swap oat flour for blanched almond flour (not almond meal) and sweeten with monk fruit or other sugar-free keto sweeteners.
- Dairy-free and vegan – Use a firm nondairy yogurt as a substitute for cottage cheese and, if needed, swap the egg for a flaxseed egg or egg replacer.
- Gluten-free – Use certified gluten-free oat flour and almond flour. Also ensure that your baking powder does not contain any gluten.
How to make cottage cheese blueberry muffins
- Preheat oven. Preheat oven to 350°F (180°C) and prepare a muffin mold with muffin liners. Make sure you grease the liners to prevent the cupcakes from sticking.
- Blend cottage cheese. Add cottage cheese to a high speed blender or food processor and blend until smooth.
- Combine ingredients. In a large bowl, mash the banana then combine with blended cottage cheese, egg, maple syrup, vanilla extract and a pinch of salt. Stir well until you get a smooth mixture. Add into the wet mixture oat flour, almond flour (or more oat flour/protein powder) and baking powder. Stir the ingredients together while pouring in the milk gradually. Start with 1 tablespoon and add slightly more if needed.
- Add blueberries. Wash the blueberries, then (optionally) add them to a bowl and coat them with ½ tablespoon of flour. This trick prevents them from sinking. Fold through the blueberries, being careful not to smash them.
- Bake muffins. Fill ⅔ of each muffin liner with the batter and bake in hot oven for 20 to 25 minutes. Make sure you do not overbake the muffins. They are ready when a toothpick inserted into the center comes out clean.
- Let cool. Remove your blueberry muffins from the oven and let cool over a baking rack for about 15 minutes.
Blender muffins
For a quicker preparation, you can add all ingredients (except blueberries) to a high speed bender or food processor and blend until smooth. Once blended, gently fold in the blueberries and pour in the greased muffin tins.
Watch the video recipe
Recipe tips
- Full fat cottage cheese – 4% or full-fat cottage cheese makes the muffins richer and more satisfying, but low-fat or nonfat also works. Use small curd if you like texture, or blend for a smoother result.
- Don’t overmix – Mix just until combined to keep the muffins moist. Overmixing can create air bubbles and make them dry.
- Blueberries – Fresh blueberries work best, but frozen are fine too. Lightly coat them in flour to prevent sinking and gently fold them in to keep them intact.
- Cool fully – Let muffins cool completely at room temperature. This improves texture and makes them taste even better the next day.
Make ahead and storage
Cottage cheese blueberry muffins are meal prep friendly, perfect for make-ahead breakfasts and snacks. You can also double this recipe and freeze them, to save time (and electricity for the oven). Here’s how to best store them:
- Let cool – Before storing or freezing, let the muffins cool completely to room temperature once baked.
- To store – After cooling, place them in an airtight container or pack in ziplock bags. At room temperature they stay moist for up to 2 days, in the fridge (recommended) they will last for a maximum of 4 days.
- To freeze – For a longer storage, place them in a freezer-safe container or in zipper bags and freeze for up to 3 months. You can also wrap each piece into aluminum foil or plastic wrap to keep the humidity away.
- To reheat – When ready to eat, warm them up for a couple of minutes in hot oven or quickly microwave. Thawing is recommended, but not needed.
Frequently asked questions
No, since it’s mixed with other ingredients such as vanilla extract and maple syrup, you won’t taste the cheese. Blending makes it as smooth as Greek yogurt, so texture is not a problem either. You won’t even guess these blueberry protein muffins are made with cottage cheese!
Fresh blueberries are recommended, but yes, you can make cottage cheese muffins with frozen blueberries. Just keep in mind that you may need 2-3 extra tablespoons of oat flour, as frozen blueberries contain more moisture.
Absolutely! Replace almond flour with ½ cup (50g) of your favorite protein powder. For a moist texture, I recommend plant based powders, casein and whey-casein blends. Vanilla flavor is my favorite.
These muffins are delicious on their own but even better topped with Greek yogurt, nut butter, or fresh fruit. Enjoy them for a high protein breakfast, as a satisfying (pre workout) snack, or a post-workout treat. They taste great warm, chilled, or quickly reheated in the microwave.
More healthy muffin recipes
- Greek yogurt protein muffins
- Cottage cheese muffins
- Banana bread muffins
- Pumkin protein muffins
- Banana protein muffins
- Sugar-free muffins
Cottage Cheese Blueberry Muffins
Ingredients
- 1 large egg
- 1 cup (230 g) cottage cheese, 4% fat or full fat recommended
- 4.2 oz (120 g) ripe banana, or ½ cup (120 g) applesauce
- ⅓ cup (80 ml) maple syrup, or honey
- 1 ½ cups (150 g) oat flour, or preferred flour
- ½ cup (50 g) almond flour, or more oat flour/protein powder
- 2 tsp baking powder
- 1 tsp vanilla extract
- ⅙ tsp salt
- 1 tbsp milk of choice, more if needed
- 1 cup (150 g) blueberries, fresh or frozen
Instructions
- Preheat oven to 350°F (180°C) and prepare a muffin mold with muffin liners. Make sure you grease the liners to prevent the cupcakes from sticking.
- Add cottage cheese to a high speed blender or food processor and blend until smooth.
- In a large bowl, mash the banana then combine with blended cottage cheese, egg, maple syrup, vanilla extract and a pinch of salt. Stir well until you get a smooth mixture.
- Add into the wet mixture oat flour, almond flour (or more oat flour/protein powder) and baking powder. Stir the ingredients together while pouring in the milk gradually. Start with 1 tablespoon and add slightly more if needed.
- Wash the blueberries, then (optionally) add them to a bowl and toss them with ½ tablespoon of flour. Fold through the blueberries, being careful not to smash them.
- Fill ⅔ of each muffin liner with the batter and bake in hot oven for 20 to 25 minutes. Make sure you do not overbake the muffins. They are ready when a toothpick inserted into the center comes out clean.
- Remove your blueberry muffins from the oven and let cool over a baking rack for about 15 minutes.
Video
Notes
- Storage: Store in an airtight container for up to 2 days at room temperature, 4 days in the fridge, or freeze for up to 3 months. Reheat in hot oven or microwave without thawing.
- Cottage cheese: Blending gives a smoother texture, but it’s fine to skip for a rustic feel or if using small curd cottage cheese.
- Blueberries: Fresh blueberries work best, but frozen are fine. In any case, it’s best to toss them in a little flour to prevent sinking.
- High protein: Swap almond flour with ½ cup (50 g) of your favorite protein powder (vanilla casein or plant based protein work great).
These were incredible! Perfect balance of sweet and salty. Moist and delicious ☺️
Hey Elodie,
thanks a lot for your review! I am so happy you liked my protein blueberry muffins 😉
Best,
Matteo
This was sooo good! I used my iso 100 fruttie pebbles one and it was so good with it! Thanks! I love the protein powder recipes!
Hey Symantha,
thanks a LOT for your kind review. I am incredibly happy that you liked these cottage cheese muffins with blueberries 😉
Have a great day,
Matteo