High-Protein Cottage Cheese Blueberry Muffins Recipe

Some mornings call for more than just coffee and a quick bite. Maybe you want something warm, a little special, that actually fills you up.

Cottage cheese and blueberries might not be your first thought, but together? They’re magic.

These muffins are moist, packed with protein, and loaded with juicy bursts of fresh blueberries. The kind of breakfast that’s easy to make but feels like you put in the work.

No fluff. No Fuss. Just simple ingredients coming together to brighten your morning.

What Makes This Recipe a Winner

• Moist
• Protein-packed
• Fruity
• Easy

Cottage Cheese Blueberry Muffins Recipe

Here’s everything needed to make these delicious muffins

Ingredients

Ingredient	Amount	Description
All-purpose flour	1 3/4 cup	Forms the tender, fluffy base of the muffins.
Baking soda	1/2 teaspoon	Helps muffins rise for a light texture.
Salt	1/2 teaspoon	Enhances flavors and balances sweetness.
Baking powder	1 teaspoon	Adds lift for perfectly domed muffins.
Sugar	3/4 cup	Sweetens the muffins with classic flavor.
Large eggs	2	Binds ingredients for a cohesive texture.
Cottage cheese	1 cup	Adds moisture and a protein boost.
Milk	1/3 cup	Keeps batter smooth and pourable.
Fresh blueberries	1 1/2 cups	Brings juicy, sweet-tart bursts.
Vanilla extract	1 teaspoon	Infuses warm, aromatic depth.

Optional Add-Ons

• 1 tsp lemon zest – Adds a bright, citrusy note.
• 1/4 tsp cinnamon – Mixes in a warm, spicy flavor.

Tools You’ll Need

• 12-cup muffin pan – Bakes muffins evenly into perfect shapes.
• Large mixing bowl – Combines dry ingredients thoroughly.
• Medium mixing bowl – Whisks wet ingredients smoothly.
• Whisk and spatula – Mixes and folds batter with precision.
• Cookie scoop – Portions batter evenly into muffin cups.

Step-by-Step Instructions

Step 1: Preheat Oven

Set the oven to 350°F (175°C) to warm up, which typically takes 10-12 minutes, ensuring consistent baking heat for golden muffins. Lightly spray a 12-cup non-stick muffin pan with cooking spray or line with paper liners to prevent sticking.

Step 2: Strain Cottage Cheese

Place 1 cup cottage cheese in a fine mesh strainer over a bowl—gently press with a spatula for 2-3 minutes to remove excess liquid, preventing a soggy batter. Discard the liquid and set the strained cheese aside for later use.

Step 3: Mix Dry Ingredients

In a large mixing bowl, combine 1 3/4 cup all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp baking powder, and 3/4 cup sugar. Whisk thoroughly for 30 seconds to distribute leavening agents evenly. Sift if the flour is clumpy to avoid dense spots.

Step 4: Whisk Wet Ingredients

In a medium mixing bowl, whisk 2 large eggs until frothy, about 20 seconds, to incorporate air for fluffier muffins. Add the strained cottage cheese, 1/3 cup milk, and 1 tsp vanilla extract. Whisk for another 30 seconds until smooth and creamy, with no curds remaining.

Step 5: Combine Wet and Dry

Slowly pour the wet ingredients into the dry ingredients bowl, stirring gently with a spatula. Mix in thirds, stirring just until no flour streaks remain, about 1 minute total. Avoid overmixing to keep the batter light; the texture should be thick but pourable. If too thick, add 1 tbsp milk and stir briefly to adjust.

Step 6: Prep Blueberries

Rinse 1 1/2 cups fresh blueberries under cold water, then pat completely dry with paper towels (wet berries can make muffins soggy). Toss the berries with 1 tsp flour in a small bowl to coat lightly, which helps absorb moisture and prevents sinking during baking.

Step 7: Fold in Blueberries

Gently fold the flour-coated blueberries into the batter using a spatula. Make 5-6 careful folds to distribute evenly without crushing the berries. The batter should look speckled with blueberries but still cohesive. Overmixing here can burst berries, so keep movements light and deliberate for perfect muffins.

Step 8: Bake and Cool

Fill in each muffin cup about 3/4 full for even rising. Bake for about 25 minutes until tops are golden and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack for 15 minutes before serving.

Storage and Serving

Store muffins in an airtight container at room temperature for 2 days or in the fridge for 5 days—reheat at 300°F for 5 minutes for a fresh-baked feel. Serve as a breakfast treat, snack, or brunch addition with coffee or fruit.

Tips for Success

• Strain cottage cheese – prevents a wet, dense batter.
• Don’t overmix – keeps muffins light and tender.
• Dry blueberries thoroughly – avoids soggy muffins.
• Check doneness at 20ish minutes – prevents overbaking.

Substitutes and Variations

• Flour Swap – Use whole wheat flour for a heartier texture; add 1 tbsp more milk.
• Berry Twist – Swap blueberries for raspberries or chopped strawberries.

Nutritional Breakdown

Nutrient	Per Muffin (12 muffins total)
Calories	180 kcal
Fat	4g
Protein	6g
Total Carbs	30g
Fiber	1g
Net Carbs	29g

Note: Values are approximate and vary by brands.

Pairing Suggestions

• Serve with a Greek yogurt parfait for a protein-packed breakfast.
• Pair with a latte for a cozy morning vibe.
• Spread with a little butter or whipped cream cheese for extra richness. 

FAQs

Can I use frozen blueberries?

Yes, thaw and pat dry thoroughly to avoid extra moisture—toss with flour as directed.

How do I make these gluten-free?

Swap all-purpose flour for a 1:1 gluten-free baking blend; check batter consistency and add 1 tsp milk if needed.

Can I use sweetener instead of sugar?

Yes, swap sugar for a 1:1 with any sweetener (such as monk fruit).

How do I prevent muffins from sticking?

Use paper liners or generously spray the pan with non-stick spray.

Final THoughts

That’s it. Easy, wholesome muffins that actually keep you full and taste like something you’d pick up at a bakery.

Bake a batch for the week, share a few with friends, or just enjoy them warm with a cup of coffee while the morning’s still quiet. However you serve them, they’ve got that perfect balance of feel-good and just sweet enough.

If you try them, let me know how they turn out (especially if you sneak in your own twist). I’m always down for a good muffin upgrade.