Cottage Cheese Blueberry Muffins Recipe (High Protein Breakfast)

Have you been searching for a way to sneak more protein into your morning routine without sacrificing flavor?

These cottage cheese blueberry muffins are about to become your new obsession!

I’ll be honest – when I first heard about adding cottage cheese to muffins, I was pretty skeptical. But after one bite of these fluffy, protein-packed beauties, I was completely sold.

My kids Isabella, Emma, and Noah devour these faster than I can make them. Henry keeps asking me to double the batch every weekend.

What makes these cottage cheese blueberry muffins so special is how they deliver serious nutrition without tasting “healthy.”

You get all the satisfaction of a bakery-style muffin with an impressive protein boost that keeps you full until lunch. Trust me, once you try mixing cottage cheese into your muffin batter, you’ll wonder why you waited so long!

These healthy blueberry muffins are perfect for meal prep, lunchbox treats, or when you need a quick grab-and-go breakfast.

Plus, they’re made with simple ingredients you probably already have in your kitchen. If you love protein-packed breakfast ideas, you’ll also want to check out my protein pancakes recipe that’s equally delicious and filling.

Why You Will Love These Protein Muffins

• High protein content Each muffin contains more protein than traditional muffins thanks to the cottage cheese and eggs
• Naturally moist texture The cottage cheese keeps these muffins incredibly tender without being dense
• Bursting with fresh blueberries Every bite has juicy blueberries that don’t sink to the bottom
• Easy to make Simple one-bowl method that takes less than 10 minutes to prep
• Perfect for meal prep These freeze beautifully and reheat like a dream
• Kid-approved flavor You can’t taste the cottage cheese at all, just delicious muffin goodness

Cottage Cheese Blueberry Muffins Ingredients

For the muffin base:

• 1/4 cup coconut oil (melted, may substitute any other oil or butter)
• 1/2 cup coconut sugar (may substitute cane sugar or monk fruit sweetener)
• 1 tsp vanilla bean paste or vanilla extract
• 1 cup plain whole milk cottage cheese (I like Good Culture brand)
• 1/4 cup milk (any nut or seed milk works)
• 2 large eggs

For the dry ingredients:

• 1.5 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup fresh blueberries (plus extra flour for tossing)

The beauty of this cottage cheese recipe is how flexible it is.

Don’t have coconut oil? Regular melted butter works perfectly.

Prefer a different sweetener? Go for it!

The cottage cheese is really the star here, creating that amazing protein boost and keeping everything super moist.

How to Make the Best Cottage Cheese Blueberry Muffins

Step 1: Prepare your muffin tin

Preheat your oven to 375°F and line a muffin tin with muffin liners in every other cavity.

This spacing trick allows each muffin to really puff up beautifully!

Grease the liners with non-stick spray to prevent any sticking.

Step 2: Mix the wet ingredients

In a large bowl, whisk together the melted coconut oil, coconut sugar, vanilla, milk, and eggs until well combined.

The mixture should look smooth and creamy.

Then fold in the cottage cheese – don’t worry if it looks a bit lumpy at first, that’s totally normal!

Step 3: Add the dry ingredients

Add the flour, baking soda, salt, and cinnamon to your wet mixture.

Use a rubber spatula to gently fold everything together until just combined.

Don’t overmix – a few lumps are perfectly fine and will actually give you more tender muffins.

Step 4: Prepare the blueberries

Here’s my secret trick: toss those fresh blueberries in a small amount of flour until each berry is lightly coated.

This prevents them from sinking to the bottom during baking and gives you even distribution throughout each muffin.

Step 5: Combine and fill

Gently fold the flour-coated blueberries into your batter.

I love using a double cookie scoop to portion the batter evenly into the prepared muffin liners.

Top each muffin with a few extra blueberries if you’re feeling generous!

Step 6: Bake to perfection

Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

The tops should be golden brown and spring back when lightly touched.

Pro tip for perfect muffins

Let these protein muffins cool completely in the pan before removing them from the liners.

This prevents them from falling apart and keeps them looking bakery-perfect!

Storage and Reheating Your Healthy Blueberry Muffins

These cottage cheese blueberry muffins stay fresh at room temperature in an airtight container for 3-4 days.

For longer storage, pop them in the refrigerator where they’ll keep for up to a week.

Want to meal prep? These freeze beautifully!

Wrap individual muffins in plastic wrap and store in a freezer bag for up to 3 months.

To reheat, just microwave for 30-45 seconds or let them thaw at room temperature.

The cottage cheese actually helps these muffins stay moist even after freezing, which is pretty amazing if you ask me!

Easy Muffin Recipe Variations and Tips

Flavor variations:

• Swap blueberries for chocolate chips (my kids’ personal favorite)
• Try strawberries or raspberries for a different berry flavor
• Add lemon zest for bright, citrusy cottage cheese blueberry muffins
• Mix in chopped nuts for extra crunch and protein

Dietary modifications:

• Make them gluten-free by using a 1:1 gluten-free flour blend
• Use dairy-free milk and vegan butter for dairy-free version (keep the cottage cheese though – it’s what makes these special!)
• Reduce sugar by using monk fruit sweetener or stevia

Baking tips for success:

• Don’t skip the flour coating on berries – it really works!
• Using every other muffin cavity gives you those beautiful, tall muffin tops
• Room temperature ingredients mix together more easily
• A double cookie scoop gives you perfectly portioned muffins every time

Cottage Cheese Blueberry Muffins FAQs

More High Protein Breakfast Recipes You’ll Love

If you’re loving these cottage cheese blueberry muffins, you’ll definitely want to try these other protein-packed breakfast favorites:

• Protein Pancakes with Greek Yogurt – Fluffy pancakes with 20g protein per serving
• High Protein Overnight Oats – Make-ahead breakfast that’s ready when you wake up
• Cottage Cheese Protein Smoothie – Creamy, delicious way to start your day

Perfect Protein Muffins for Any Day

These cottage cheese blueberry muffins have honestly changed my morning routine completely.

There’s something so satisfying about knowing my family is getting a protein-rich breakfast that actually tastes like a treat.

Whether you’re meal prepping for the week or need a quick weekend baking project, this easy muffin recipe delivers every single time.

The combination of fluffy texture, burst-in-your-mouth blueberries, and that secret protein boost makes these muffins absolutely irresistible.

Plus, they’re so simple to make that even my kids can help measure ingredients and mix the batter.

Give these cottage cheese blueberry muffins a try this weekend – I promise they’ll become a regular in your breakfast rotation.

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