Cottage Cheese Blueberry Muffins

Close up of high protein cottage cheese muffins with juicy blueberries, bursting with flavors and juiciness.

5 from 2 votes

Cottage Cheese Blueberry Muffins

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.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: Clean eating, Gluten-free, High Protein, Low calorie, Low carb

Keyword: almond flour, banana, blueberries, cottage cheese, oat flour, oats

Servings: 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).

Nutrition