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Cottage Cheese Blueberry Muffins (High Protein) Recipe

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★★★★★

4.8 from 116 reviews

These Cottage Cheese Blueberry Muffins are a high-protein twist on a classic favorite. By blending cottage cheese into the batter, the muffins become incredibly moist and tender without adding extra fat, delivering about 12 grams of protein per muffin. Sweetened naturally with honey and bursting with fresh blueberries, they’re a nutritious and delicious option for breakfast or snack time.

Ingredients

Scale

Protein Star

  • 1 cup cottage cheese (full-fat or 2%)

Dry Base

  • 1½ cups all-purpose flour
  • ½ cup oat flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Wet Mix

  • 2 large eggs
  • ⅓ cup honey
  • ¼ cup Greek yogurt
  • 2 tsp vanilla extract

Fruit & Flavor

  • 1½ cups fresh blueberries
  • 1 tbsp lemon zest (optional)

Optional Topping

  • 3 tbsp rolled oats
  • 1 tbsp honey
  • ¼ tsp cinnamon

Instructions

  1. Prep Your Station: Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it thoroughly. Allow all ingredients to come to room temperature for about 20-30 minutes to ensure smooth blending and proper mixing.
  2. Blend the Cottage Cheese Base: In a blender or food processor, add the cottage cheese and blend for 30-45 seconds until it becomes completely smooth and creamy with no visible curds. Then add the eggs, honey, Greek yogurt, and vanilla extract, and blend for another 15-20 seconds until the mixture is uniform and creamy.
  3. Mix the Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, oat flour, baking powder, baking soda, and salt to combine evenly.
  4. Combine Wet and Dry Mixtures: Pour the blended wet mixture into the bowl with dry ingredients. Gently fold together with a rubber spatula just until no dry flour remains. Avoid overmixing to keep the muffins tender and fluffy.
  5. Prepare the Blueberries: Toss the fresh blueberries with about 1 tablespoon of flour to coat them lightly. This step prevents the berries from sinking to the bottom of the muffins.
  6. Fold Blueberries into Batter: Gently fold the coated blueberries and optional lemon zest into the batter, distributing them evenly without overmixing.
  7. Fill Muffin Cups: Using a cookie scoop or spoon, fill each muffin cup about 7/8 full to allow for a nice domed top as the muffins rise.
  8. Add Optional Topping: If using, mix rolled oats, honey, and cinnamon, then sprinkle this mixture over the muffin batter before baking for added texture and sweetness.
  9. Bake Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Use the toothpick test at around 18 minutes—insert a toothpick into the center of a muffin; it should come out with moist crumbs but no wet batter.
  10. Cool and Serve: Remove muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Ensure cottage cheese is blended completely smooth to avoid lumps in muffins.
  • Bring all ingredients to room temperature before mixing for better texture.
  • Do not overmix batter after adding flour to prevent tough muffins.
  • Coating blueberries with flour keeps them from sinking during baking.
  • Fill muffin cups nearly full to achieve beautiful domed tops.
  • The toothpick test should reveal moist crumbs, not wet batter, due to cottage cheese moisture.
  • The optional oat topping adds nice texture but can be omitted if preferred.

Keywords: Cottage Cheese Muffins, Blueberry Muffins, High Protein Muffins, Healthy Muffins, Breakfast Muffins, Protein Rich Snack

Find it online: https://mixitwitjoe.com/cottage-cheese-blueberry-muffins-high-protein-recipe/