Cottage Cheese Blueberry Muffins (High Protein)
Cottage Cheese Blueberry Muffins are soft, high-protein muffins made with cottage cheese, fresh blueberries, and simple real-food ingredients. They’re a quick, 30-minute recipe that works well for breakfast, snacks, or easy meal prep during the week. Unlike traditional blueberry muffins, this version uses cottage cheese to create a tender texture while adding extra protein without changing the flavor.
Servings: 12
Calories: 125kcal
Ingredients
- 1 cup Gluten-Free Flour + 1 teaspoon divided
- ½ cup Almond Flour
- ½ teaspoon Sea Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 6 tablespoons Butter unsalted melted
- ½ cup Coconut Sugar
- 2 Eggs room temperature
- 1 teaspoon Vanilla Bean Paste
- 1 cup Cottage Cheese
- 1 cup Blueberries
- 1 teaspoon Lemon Zest
Instructions
- Preheat your oven to 350 degrees. f Line your muffin pan with individual parchment paper liners.
- Add the gluten-free flour, almond flour, sea salt, baking soda, and cinnamon to a medium bowl and whisk to combine.1 cup Gluten-Free Flour + 1 teaspoon, ½ cup Almond Flour, ½ teaspoon Sea Salt, 1 teaspoon Baking Soda, 1 teaspoon Cinnamon
- Next add the cooled melted butter, sugar, eggs, vanilla, and cottage cheese to a large bowl and whisk to combine.6 tablespoons Butter unsalted, ½ cup Coconut Sugar, 2 Eggs , 1 teaspoon Vanilla Bean Paste, 1 cup Cottage Cheese
- Gradually add the dry ingredients to the wet ingredients and mix until almost combined.
- Use a spatula or wooden spoon to gently fold in the blueberries and lemon zest. Reserve a few blueberries for topping the muffins.1 cup Blueberries, 1 teaspoon Lemon Zest
- Use a cookie scoop to scoop the muffin batter into the muffin cups. You will want to fill them about ¾ of the way full. Add a few extra blueberries and a pinch of coconut sugar or turbinado sugar to the top of the muffins for a little crunch. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until cooked through and golden brown.
Notes
Expert Tips & Notes
- Don’t overmix the batter: Once you add the dry ingredients, mix just until combined. It’s okay if you still see a few streaks of flour. Overmixing is the fastest way to end up with dense muffins. Blended or unblended cottage cheese both work: I’ve tested this both ways, and you really can’t mess it up. Blending gives you a slightly smoother batter, but using it straight from the container still turns out soft and tender. Toss the blueberries in a little flour: This helps keep them from sinking to the bottom. Just a teaspoon of flour is enough to lightly coat them. Use room temperature ingredients: Especially the eggs and melted butter. It helps everything mix more evenly and gives you a better texture. Don’t skip the parchment liners: They make cleanup easier and help prevent sticking. Plus, the muffins hold their shape better as they bake.
Nutrition
Calories: 125kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 257mg | Potassium: 30mg | Fiber: 1g | Sugar: 7g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.2mg
