Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 muffins
Macros (Per Muffin): ~130 calories | 10g protein | 11g carbs | 6g fat (may vary slightly)
Dietary Tags: High Protein, Low Sugar, Meal Prep Friendly, Kid-Approved
Why You’ll Love These Muffins
If you’ve been trying to sneak in more protein without chugging another shake, these muffins are your new go-to.
They’re:
- Moist and fluffy, thanks to the cottage cheese.
- Naturally sweet from blueberries.
- Balanced with protein and healthy fats.
- Portable, freezable, and snackable any time of day.
They’re a hybrid of cheesecake + muffin + protein bite — minus the guilt.
Ingredients
Wet Ingredients:
- 1 cup (240g) full-fat or low-fat cottage cheese
- 2 large eggs
- 1/3 cup maple syrup or honey (can sub with sugar-free syrup for lower carb)
- 1/4 cup unsweetened applesauce or mashed banana
- 2 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
- Zest of 1 lemon (optional but delicious!)
Dry Ingredients:
- 1 cup oat flour (or blended oats)
- 1/2 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 1/2 tsp cinnamon (optional)
Add-Ins:
- 3/4 cup fresh or frozen blueberries
- Optional: 1 tbsp chia seeds or flaxseed for fiber boost
- Optional: 1/4 cup mini dark chocolate chips
Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with liners or spray with nonstick spray.
2. Blend Wet Ingredients
In a blender or food processor, add:
- Cottage cheese
- Eggs
- Maple syrup/honey
- Applesauce/banana
- Coconut oil
- Vanilla
Blend until completely smooth — about 20–30 seconds.
3. Mix Dry Ingredients
In a large mixing bowl, whisk together:
- Oat flour
- Almond flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
4. Combine & Fold
Pour the blended wet mixture into the dry ingredients.
Stir until just combined — don’t overmix!
Gently fold in:
- Blueberries
- Any optional seeds or chocolate chips
5. Fill & Bake
Divide the batter evenly among the 12 muffin cups.
Bake for 22–26 minutes, or until tops are golden and a toothpick comes out clean.
6. Cool & Enjoy
Let muffins cool in the pan for 10 minutes, then transfer to a wire rack.
Eat warm, chilled, or frozen and reheated later!
Substitutions & Variations
| Ingredient | Substitute Options |
|---|---|
| Cottage Cheese | Greek yogurt, ricotta (texture will vary slightly) |
| Maple Syrup | Honey, agave, monk fruit, stevia syrup |
| Oat Flour | Whole wheat flour or blended rolled oats |
| Almond Flour | Coconut flour (reduce quantity slightly) |
| Blueberries | Chopped strawberries, raspberries, or sugar-free chocolate chips |
Flavor Twists:
- Add lemon zest + poppy seeds for a zesty vibe.
- Use cinnamon + apples for a fall version.
- Swap blueberries for chopped mango + lime for a tropical take.
Pro Tips
- Use room temperature eggs for better blending.
- Don’t overbake or the muffins will dry out.
- If using frozen blueberries, coat them in a bit of oat flour before folding in to prevent color bleed.
- Store in an airtight container for up to 5 days in the fridge or freeze for up to 3 months.
Storage & Meal Prep
These muffins are PERFECT for meal prep.
- Fridge: Store in an airtight container for 5–6 days.
- Freezer: Freeze in a ziplock bag or freezer-safe container. Reheat in microwave for 20–30 seconds.
Grab-and-go protein on busy mornings? Yes please.
Real-Life Moments
- “I packed these for a road trip and my husband didn’t even realize they were healthy.”
- “My 3-year-old thinks these are cupcakes. Mom win!”
- “I brought them to the gym and everyone asked for the recipe.”
Nutrition Boost
Why Cottage Cheese?
- High in casein protein (slow-digesting, great for satiety)
- Adds creaminess without needing butter or cream
- Low in carbs, high in calcium
Why Blueberries?
- Loaded with antioxidants
- Naturally sweet and fiber-rich
- Perfect contrast to the protein-rich batter
Why Almond + Oat Flour?
- Almond flour = healthy fats + protein
- Oat flour = whole grains + fiber
Together, they balance texture and blood sugar.
FAQ
Q: Can I make this dairy-free?
A: Yes, use dairy-free yogurt and plant-based protein milk instead of cottage cheese.
Q: Can I use protein powder?
A: You can replace 1/4 cup oat flour with vanilla whey or plant protein for a boost. You may need to add 1–2 tbsp extra milk to adjust the texture.
Q: Are these keto?
A: Not strictly keto, but low carb if you swap maple syrup for a sugar-free option and reduce berries.
Q: Can I make it egg-free?
A: Yes, try flax eggs (2 tbsp flaxseed + 5 tbsp water). Texture will be more dense but still good.
Pin It, Save It, Share It
Want a healthy, high-protein snack that tastes like dessert?
Save this muffin recipe — it’ll be your new staple.
Tag a friend who’s always looking for grab-and-go healthy breakfast ideas!
Final Thoughts
These Blueberry Cottage Cheese Muffins are more than just a healthy snack — they’re a feel-good, crave-satisfying, protein-packed bite of joy.
Great for kids, gym-goers, busy mornings, and anyone who loves muffins but wants better macros.
Whip up a batch this week and thank yourself every time you open the fridge.