Cottage Cheese Blueberry Muffins (High Protein)

You know that feeling when you’re running out the door, you’re starving, and you’re two seconds away from grabbing something you know is going to wreck your energy later?

That’s where these muffins come in.

Not just muffins. Muffins that are secretly packing protein, staying power, and a moistness that’ll make you question every dry, crumbly muffin you’ve suffered through before.

And here’s the kicker… the magic ingredient is one most people never think of for baking: cottage cheese.

Stick with me. These muffins don’t taste cheesy. They taste like a bakery just opened in your kitchen. Only you get to skip the line, keep your wallet happy, and fuel yourself at the same time.

Why Cottage Cheese Works in Muffins

Cottage cheese is like that quiet kid in school who surprises everyone when they finally speak up.

It blends right into the batter. No clumps. No weird flavor. What you get is:

• Extra protein (each muffin clocks in around 6 grams, nearly double a regular muffin)
• Serious moisture (goodbye dry muffins)
• A soft, almost creamy texture inside that feels indulgent without being heavy

Pair it with juicy blueberries and a hint of vanilla, and you’ve got something that feels like a treat but eats like a smart choice.

What You’ll Need

Here’s your ingredient lineup. Keep it simple. Keep it real.

Wet Ingredients

• 1 cup plain whole milk cottage cheese
• ¼ cup milk (any kind you like)
• 2 large eggs
• ¼ cup melted coconut oil (or butter if you prefer)
• ½ cup coconut sugar (or cane sugar, or monk fruit sweetener if you want less sugar)
• 1 teaspoon vanilla extract

Dry Ingredients

• 1½ cups all purpose flour (or a gluten free 1:1 blend)
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon

Fruit

• 1 cup fresh blueberries (tossed in a little flour before mixing so they don’t sink)

Tools You’ll Use

• Mixing bowl
• Whisk or spoon
• Rubber spatula
• Muffin tin with liners or nonstick spray
• Measuring cups and spoons

Pro Tips

1. Coat your blueberries in flour before folding them in. It keeps them from sinking to the bottom and stops them from bleeding all over the batter.
2. Mix gently. Overmixing makes muffins tough. Fold the batter softly and stop when everything just comes together.
3. Cool before peeling liners. If you rip into them too soon, the muffin sticks to the paper like it owes rent.
4. Make extra. These freeze beautifully. Future you will thank you when hunger strikes and a muffin magically appears in the microwave.
5. Play with flavor. A little lemon zest or a pinch of ginger changes everything without complicating the recipe.

Substitutions and Variations

• Gluten free: Swap the flour for a cup-for-cup gluten free blend.
• Low sugar: Switch coconut sugar for monk fruit sweetener.
• Dairy free: Use plant milk and dairy free butter or oil.
• Flavor boost: Stir in lemon zest, a handful of chopped nuts, or a sprinkle of oats on top.

Make Ahead Tips

• Mix the batter the night before and store it covered in the fridge. Bake in the morning for fresh muffins without the mess.
• Bake and freeze. Just reheat in the microwave for 30–60 seconds. They come back to life perfectly.

Step by Step Instructions

1. Preheat your oven to 375°F (190°C). Line or grease a muffin tin.
2. In a large bowl, whisk together the cottage cheese, milk, eggs, melted coconut oil, sugar, and vanilla until smooth.
3. In another bowl, combine the flour, baking soda, salt, and cinnamon.
4. Add the dry mix into the wet. Stir gently until just combined.
5. Toss your blueberries with a teaspoon of flour, then fold them into the batter.
6. Divide the batter evenly into muffin cups, filling almost to the top.
7. Bake for 18–22 minutes, or until a toothpick comes out clean.
8. Cool for at least 15 minutes before serving.

Nutrition Snapshot

Serving Size	Protein	Carbs	Fat	Calories
1 muffin	~6 g	~22 g	~7 g	~160–170

Numbers vary slightly based on your substitutions.

Leftovers and Storage

• Room temperature: 2 days in an airtight container
• Fridge: 7 days sealed tight
• Freezer: 1 month wrapped and bagged

Reheat in the microwave for 30 seconds for that just-baked warmth.

FAQ

Do they taste like cottage cheese?
Nope. The cottage cheese melts into the batter. What you get is a soft, moist muffin with no cheesy flavor.

Can I use frozen blueberries?
Yes. Just toss them in flour and fold them in straight from frozen. You may need to bake 2–3 minutes longer.

How much protein is really in these?
Around 6 grams per muffin. Compare that to most muffins at 2–3 grams and you’ll see why these stand out.

Do I need muffin liners?
Not required. Spray your tin well and they’ll pop out just fine.

Wrapping Up

High protein muffins that don’t taste “healthy”? That’s what these are.

Bake a batch today and you’ll see why they disappear fast. Eat one for breakfast, toss one in your bag for later, or stash them in the freezer so you’re never stuck without a smart snack.

And when you make them, tell me how they turned out. Did you add lemon zest? Swap in frozen berries? I want to know. Your version might inspire someone else to try something new.