Can I substitute the cottage cheese in these muffins?

While cottage cheese is what makes these protein muffins so special, you can substitute it with Greek yogurt or ricotta cheese. However, you won't get quite the same protein content or moisture level. I really recommend sticking with cottage cheese if possible - you truly can't taste it in the final muffins!

Why do I need to toss blueberries in flour before adding them?

Coating fresh blueberries in flour creates a light barrier that prevents them from sinking to the bottom during baking. This technique works for any mix-ins like chocolate chips or nuts too. It's one of those simple tricks that makes a huge difference in your final result!

Can I use frozen blueberries instead of fresh ones?

Absolutely! Just don't thaw them first. Toss the frozen blueberries in flour and add them directly to the batter. Frozen berries actually bleed less color into the batter, so your muffins will have cleaner-looking crumb.

How should I store these cottage cheese muffins and how long do they last?

Store your healthy blueberry muffins in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week. They also freeze beautifully for up to 3 months. The cottage cheese keeps them moist even after storage, which is pretty amazing!

Cottage Cheese Blueberry Muffins Ready in 30 Minutes

Description

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! 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.

Ingredients

Scale

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
1/4 cup milk (any nut or seed milk works)
2 large eggs
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)

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Instructions

Preheat your oven to 375°F and line a muffin tin with muffin liners in every other cavity
Grease the liners with non-stick spray to prevent any sticking
In a large bowl, whisk together the melted coconut oil, coconut sugar, vanilla, milk, and eggs until well combined
Fold in the cottage cheese – don’t worry if it looks a bit lumpy at first
Add the flour, baking soda, salt, and cinnamon to your wet mixture
Use a rubber spatula to gently fold everything together until just combined
Toss fresh blueberries in a small amount of flour until each berry is lightly coated
Gently fold the flour-coated blueberries into your batter
Use a double cookie scoop to portion the batter evenly into the prepared muffin liners
Top each muffin with a few extra blueberries if desired
Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean
Let muffins cool completely in the pan before removing from liners

Notes

These muffins stay fresh at room temperature in an airtight container for 3-4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. The cottage cheese keeps them incredibly moist and provides a protein boost that you can’t even taste!

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 185
Sugar: 8g
Sodium: 180mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 8g
Cholesterol: 35mg