Cottage Cheese Blueberry Muffins (high protein)

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Introduction

You’ll love these high-protein cottage cheese blueberry muffins for a wholesome breakfast or snack. They stay incredibly moist thanks to the cottage cheese, and the coconut sugar adds a subtle caramel note. They’re simple to mix up and bake while still packing a nutritional punch.

Prep & Cook Time

Prep Time: 8 minutes

Cook Time: 30 minutes

Total Time: 38 minutes

Servings: 12 muffins

Ingredients

• 2 eggs
• 1 cup cottage cheese (I used full fat but I think 2% would also work)
• 1/2 cup coconut sugar (can sub any granulated sugar)
• 1/4 cup olive oil (such as kosterina, use code avocadoskillet for 20% off)
• 1/4 cup milk
• 1 1/2 teaspoons vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 teaspoon cinnamon
• 1 1/2 teaspoons baking soda
• pinch salt
• 1 1/2 cups spelt or all purpose flour
• 1 cup blueberries coated in flour*

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the eggs, cottage cheese, coconut sugar, olive oil, milk, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until mostly smooth (a few small cottage cheese curds are fine).
3. Sprinkle the cinnamon, baking soda, and a pinch of salt over the wet ingredients. Whisk them into the batter until just combined.
4. Add the spelt or all-purpose flour to the bowl. Gently fold it into the wet mixture using a spatula until no dry flour remains, being careful not to overmix.
5. In a small bowl, toss the blueberries with about a tablespoon of the same type of flour you’re using for the muffins. This helps prevent them from sinking.
6. Gently fold the floured blueberries into the muffin batter until they are evenly distributed.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full.
8. Bake for 28-32 minutes, or until a toothpick inserted into the center of a muffin comes out clean (watch for blueberry juice).
9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Variations

• Lemon Blueberry: Add 1 tablespoon of lemon zest to the wet ingredients for a bright citrus flavor.
• Crunchy Top: Before baking, sprinkle the tops with a mixture of 2 tablespoons of coconut sugar and a pinch of cinnamon for a sweet, crunchy crust.
• Mini Muffins: Bake the batter in a mini muffin tin for 14-18 minutes for a perfect bite-sized snack or treat for kids.
• Dairy-Free Twist: Use a dairy-free cottage cheese alternative and a plant-based milk like almond or oat milk to make this recipe dairy-free.

Tips for Success

• Don’t Overmix: Gently fold the dry ingredients into the wet until *just* combined. Overmixing develops gluten and can lead to dense, tough muffins.
• Prevent Sinking Berries: Tossing the blueberries in a light coating of flour is a crucial step. It helps suspend them in the batter, preventing them from all sinking to the bottom.
• Check for Doneness: The muffins are done when the tops are golden and a toothpick inserted into the center comes out clean. Blueberry juice on the toothpick is okay, but you shouldn’t see wet batter.
• Cool Properly: Let them cool in the pan for only 5 minutes. This helps them set but prevents the bottoms from getting soggy from trapped steam.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, warm a muffin in the microwave for 15-20 seconds, or in a 300°F oven for 5-10 minutes until warm throughout.

FAQ

Can I use a different flour?

Yes, you can use all-purpose, whole wheat, spelt, or a 1:1 gluten-free baking blend. The texture may vary slightly.

Why coat the blueberries in flour?

It creates a barrier that helps prevent the berries from sinking to the bottom of the muffin during baking.

Can I use frozen blueberries?

Yes, use them frozen straight from the bag, and toss them in flour while still frozen. They may require an extra 2-3 minutes of baking time.

My batter seems thick. Is that normal?

Yes, the batter is on the thicker side because of the cottage cheese. This helps produce a sturdy, moist crumb.

Can I make these ahead and freeze them?

Absolutely. Let the muffins cool completely, then wrap them individually and store in a freezer bag for up to 3 months. Thaw at room temperature or reheat from frozen.

Do I have to use full-fat cottage cheese?

No, any fat percentage (including 2% or fat-free) will work. Full-fat will yield the richest flavor and moistest texture.