These cottage cheese blueberry muffins are soft, juicy, and sneakily packed with protein. Perfect anytime, you can eat them for breakfast, toss them in a lunchbox, or snack on them between workouts, without the sugar crash. Moist, fluffy, and full of blueberry flavor, they’re a solid win for anyone who likes their snacks to actually do something.
Protein: 7 grams per muffin
The protein in these muffins comes mainly from cottage cheese, egg whites, and whole eggs. I like using my immersion blender to mix the wet ingredients. It makes everything super smooth and gives the muffins a nice, even texture. I always keep a few in the fridge and a few in the freezer so they’re ready to go at all times. Both versions held up perfectly, and I was honestly surprised how soft they stayed even after a few days.
Contents
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Why you will love this recipe
- High in protein: Thanks to cottage cheese, eggs, and egg whites.
- Naturally sweetened: Uses honey or maple syrup instead of refined sugar.
- Great texture: Soft, moist, and holds together well.
- Meal prep friendly: Freezes beautifully and stays fresh for days.
- Flexible ingredients: Works with fresh or frozen blueberries.
- Versatile snack: Ideal for breakfast, mid-day bites, or post-workout fuel.
Key ingredients and substitutions
- Whole wheat flour: Adds fiber and structure. You can swap with all-purpose flour or a 1:1 gluten-free blend.
- Baking powder & baking soda: Help the muffins rise and stay fluffy. Don’t skip them!
- Salt & cinnamon: Bring out the flavors and add a hint of warmth.
- Cottage cheese: The secret to the protein boost and super moist texture. Use full-fat or low-fat, both work.
- Honey or maple syrup: Natural sweeteners that keep things lightly sweet.
- Eggs + egg whites: Help bind the batter and add even more protein.
- Vanilla extract: For flavor and balance.
- Blueberries: Use fresh blueberries or thawed frozen berries. Don’t stir too much or the color will bleed!
How to make cottage cheese blueberry muffins
- Preheat the oven: Set it to 400°F (200°C) and prep your muffin pan with liners or nonstick spray.
- Mix dry ingredients: In a medium or large mixing bowl, whisk together whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Blend wet ingredients: In a blender or jar with an immersion blender, mix cottage cheese, honey or maple syrup, eggs, egg whites, and vanilla extract until smooth.
- Combine wet and dry: Pour the blended mixture into the dry ingredients in the large bowl and stir until just combined—don’t overmix.
- Fold in blueberries: Gently stir in the blueberries using a rubber spatula to keep them whole.
- Portion the batter: Divide evenly between muffin cups, filling each about 2/3 full.
- Bake: Place in the oven and bake for 18–21 minutes, until the tops are golden and a toothpick comes out clean.
- Cool down: Let muffins cool in the pan for 10 minutes, then move to a wire rack to finish cooling.
- Store for later: Once fully cooled, transfer to a container for storage (details below!).
Recipe notes and tips
- Don’t overmix: Stir the batter just until combined to keep the muffins light and fluffy.
- Use room temperature eggs: They blend more smoothly and help create an even texture.
- Try frozen: Frozen blueberries are great—just thaw and pat them dry first.
- Grab a spatula: A rubber spatula is perfect for gently folding in blueberries without crushing them.
- Paper liners: I highly recommend using liners for this recipe, unless you’re using a silicone muffin pan.
- Let it rest: Letting the batter sit for 5–10 minutes before baking can help your muffins rise taller.
- Test with a toothpick: It should come out clean or with a few crumbs—no wet batter.
Storage instructions
- Room temperature: Store in an airtight container for up to 2 days.
- Fridge: Keep in a sealed container for up to 5 days. Just let them come to room temp before eating for best texture.
- Freezer: Freeze in a single layer first, then transfer to a freezer bag. They’ll keep for up to 2 months.
- To reheat: Warm in the microwave for 15–20 seconds or pop in the oven for a few minutes to refresh that fluffy texture.
Variations
- Lemon blueberry: Add lemon zest or a splash of lemon juice for a bright, tangy flavor.
- Raspberry or strawberry: swap the blueberries for raspberries or diced strawberries.
- Banana muffins: Swap blueberries for mashed banana and skip the cinnamon if you prefer.
- Coconut sugar: Use it in place of honey or maple syrup for a different kind of sweetness.
- Add oats: Stir in ¼ cup rolled oats for more texture and fiber.
What to serve with blueberry cottage cheese muffins
- Breakfast: Greek yogurt with honey, a hard-boiled egg or protein shake, fresh fruit like orange slices or a banana
- Snacks: A handful of almonds or walnuts, herbal tea or cold brew, cottage cheese with a dash of cinnamon
- Brunch spreads: Mini frittatas or egg white bites, cottage cheese avocado toast with lemon and chili flakes, a light salad with lemon vinaigrette
Frequently asked questions
Can I make these muffins gluten-free?
Use a 1:1 gluten-free flour blend in place of whole wheat flour.
Can I reduce the sweetener?
You can! Try using ⅓ cup honey or maple syrup for a less sweet version, but it may affect moisture slightly. You could also try swapping the honey for sugar free syrup.
More cottage cheese recipes you will love
- Banana Cottage Cheese Muffins
- Banana and Chocolate Chip Muffins with Cottage Cheese
- Cottage Cheese Chia Pudding
- Cottage Cheese Banana Bread
- Air Fryer Cottage Cheese Toast
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Cottage Cheese Blueberry Muffins
These cottage cheese blueberry muffins are soft, juicy, and sneakily packed with protein. Perfect anytime, you can eat them for breakfast, toss them in a lunchbox, or snack on them between workouts, without the sugar crash. Moist, fluffy, and full of blueberry flavor, they’re a solid win for anyone who likes their snacks to actually do something.
Ingredients
- 1 ¾ cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon
- 1 cup cottage cheese
- ½ cup honey - or maple syrup
- 2 eggs
- ½ cup egg whites
- 2 teaspoons vanilla extract
- 1 cup blueberries - fresh, or frozen and thawed
Instructions
- Preheat the oven to 400°F/200°C, and either grease a muffin tray or line it with muffin cases.
- In a medium mixing bowl, whisk together the dry ingredients.1 ¾ cups whole wheat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine salt, ½ teaspoon ground cinnamon
- Blend together the wet ingredients. I did this in a jar with an immersion blender, but a food processor or standard blender would work as well.1 cup cottage cheese, ½ cup honey, 2 eggs, ½ cup egg whites, 2 teaspoons vanilla extract
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the blueberries.1 cup blueberries
- Divide the batter evenly in the muffin tin. They should be about 2/3rds full.
- Bake in the preheated oven for 18-21 minutes, until they are golden on top and toothpick inserted in the middle comes out clean.
- Allow the muffins to cool for 10 minutes in the tray before moving them to a wireless rack to cool completely.
Notes
- Don’t overmix: Stir the batter just until combined to keep the muffins light and fluffy.
- Use room temperature eggs: They blend more smoothly and help create an even texture.
- Try frozen: Frozen blueberries are great—just thaw and pat them dry first.
- Grab a spatula: A rubber spatula is perfect for gently folding in blueberries without crushing them.
- Paper liners: I highly recommend using liners for this recipe, unless you’re using a silicone muffin pan.
- Let it rest: Letting the batter sit for 5–10 minutes before baking can help your muffins rise taller.
- Test with a toothpick: It should come out clean or with a few crumbs—no wet batter.
Storage instructions
- Room temperature: Store in an airtight container for up to 2 days.
- Fridge: Keep in a sealed container for up to 5 days. Just let them come to room temp before eating for best texture.
- Freezer: Freeze in a single layer first, then transfer to a freezer bag. They’ll keep for up to 2 months.
- To reheat: Warm in the microwave for 15–20 seconds or pop in the oven for a few minutes to refresh that fluffy texture.
Nutritional Information
Calories: 141kcal | Carbohydrates: 27g | Protein: 7g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 283mg | Potassium: 125mg | Fiber: 2g | Sugar: 14g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
