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.

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Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast

Servings Muffins

Calories 141

Protein 7

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.