The first time I made these High Protein Cottage Cheese Blueberry Muffins I was shocked at how moist they were despite being lower in fat and higher in protein than my usual muffins.
They bake up tender, with a gentle crumb and a bright burst of blueberry in every bite.
If you want a grab-and-go breakfast that keeps you full until lunch, these are a real keeper.
They come together in one bowl for the wet ingredients and one for the dry, which makes them easy on busy mornings.
The cottage cheese is the secret: it adds protein and moisture without a heavy dairy flavor.
For a smoothie-friendly morning, try pairing a muffin with a cottage cheese blueberry smoothie for a protein-packed combo.
Why You’ll Love This Recipe
- High in protein for a muffin, so it actually fills you up.
- Simple pantry ingredients with flexible swaps.
- Quick to make and easy to double for meal prep.
- Mildly sweet, perfect with coffee or as a post-workout snack.
- Freezer-friendly and reheats beautifully.
These muffins have a soft, slightly dense crumb thanks to the cottage cheese and eggs, but they never feel gummy.
Rolled oats add a grainy texture and subtle nuttiness while the blueberries give bright, juicy pops that cut through the richness.
The outside gets a gentle golden top but stays tender inside — the kind of muffin you can eat warm or cold and still enjoy.
“These are my new go-to. Tender, not overly sweet, and they actually keep me full until lunch. My kids love them too!” — 5 stars, Emma R.
Key Ingredients
Cottage cheese (1 cup): Cottage cheese is the MVP here.
It brings moisture and a significant protein boost without making the batter heavy.
If you prefer a smoother texture, use small-curd cottage cheese or pulse regular cottage cheese briefly in a food processor.
All-purpose flour (1 cup): Flour provides structure through gluten development.
Using all-purpose gives the right balance of tenderness and hold so the muffins set without crumbling.
For a slightly lighter result, sift the flour before measuring; for gluten-free, replace with a 1:1 gluten-free baking blend and expect a slightly different texture.
Rolled oats (1/2 cup): Oats add chew, absorb extra moisture, and contribute fiber.
Use old-fashioned rolled oats rather than quick oats for better texture in the crumb.
If you want a finer crumb, pulse the oats once in a blender for a coarse oat flour.
Full ingredient list:
- 1 cup cottage cheese
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup sugar (or a sugar substitute)
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat and prep
Preheat the oven to 350°F (175°C).
Line a standard 12-cup muffin tin with paper liners or grease each cup lightly.
Pro tip: Let the oven fully preheat before you bake — that steady heat helps the muffins rise evenly.
Step 2: Combine the wet ingredients
In a mixing bowl, combine 1 cup cottage cheese, 2 large eggs, 1/2 cup milk, and 1 teaspoon vanilla extract.
Whisk or beat briefly until the mixture is fairly smooth; small curds are fine.
Pro tip: If your cottage cheese has large curds, pulse it once in a blender for a smoother batter and more uniform crumb.
Step 3: Mix the dry ingredients
In another bowl, whisk together 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup sugar (or substitute), 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
This ensures the leaveners and salt are evenly distributed for consistent rise.
Pro tip: Give the dry mix a quick sift or whisk to aerate it; this helps the muffins be lighter.
Step 4: Combine wet and dry
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
Stop once you no longer see streaks of flour; a few small lumps are okay.
Pro tip: Overmixing develops gluten and makes muffins tough — aim for a shaggy, cohesive batter.
Step 5: Fold in the blueberries
Gently fold in 1 cup fresh or frozen blueberries, being careful not to overwork the batter.
If using frozen berries, toss them in a tablespoon of flour first to reduce sinking.
Pro tip: Leave about a tablespoon of berries to drop on top of each muffin for a prettier bake.
Step 6: Portion and bake
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Pro tip: Rotate the tin halfway through baking if your oven has hot spots to ensure even browning.
Step 7: Cool and enjoy
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature; these also keep well in the fridge.
Pro tip: For a softer top, cover the muffins lightly with a towel while they cool.
Expert Tips for Success
- Measure flour correctly: Spoon it into the cup and level off with a knife. Too much flour yields dry muffins.
- Use room-temperature eggs and milk: Warm ingredients emulsify better, resulting in a smoother batter and even rise.
- Don’t overmix: Stir until the flour is just incorporated; overworking creates a dense, chewy muffin.
- Choose your cottage cheese intentionally: Small-curd or blended cottage cheese yields a smoother crumb. For a tangier muffin, use a full-fat cottage cheese; for fewer calories, try low-fat.
- Freeze blueberries in a single layer first if using frozen: This prevents clumping and reduces color bleed in the batter.
- Adjust sweetness mindfully: If you use a sugar substitute, choose one with a cup-for-cup conversion to keep texture intact.
- Use an oven thermometer: Many ovens run hot or cold; accurate temperature gives reliable rise and prevents a dry interior.
- Check doneness with a toothpick and feel: A clean toothpick or one with a few moist crumbs is perfect; a wet batter means more time.
- Avoid overcrowding the tin: If you want to double the batch, bake on separate racks rather than packing the oven, which can affect airflow and browning.
- Add mix-ins last: If adding nuts, lemon zest, or white chocolate, fold them in gently after the berries to prevent clumping.
Storage & Freezing
Fridge: Cool the muffins completely before storing.
Place them in an airtight container with a paper towel layer to absorb moisture.
They will keep in the refrigerator for up to 5 days and remain moist and flavorful.
Freezer: For longer storage, individually wrap cooled muffins in plastic wrap, then place them in a freezer-safe bag or container.
They freeze well for up to 3 months without a major loss of texture.
To thaw, leave at room temperature for 30–60 minutes or overnight in the fridge.
Reheating: To reheat from frozen, unwrap and microwave for 60–90 seconds on high, or bake at 325°F (165°C) for 8–12 minutes until warmed through.
From chilled, microwave for 20–30 seconds or warm in a 325°F oven for 6–8 minutes.
A quick brush of butter or a light spray of oil before warming helps refresh the top.
Variations & Substitutions
- Lemon-Blueberry: Add 1 tablespoon lemon zest and a tablespoon of lemon juice to the wet ingredients for a bright citrus lift.
- Banana-Cottage Cheese: Fold in 1 mashed ripe banana and reduce sugar slightly; this adds natural sweetness and banana flavor.
- Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free blend and use certified gluten-free oats. Expect a slightly different crumb.
- Chocolate chip: Replace blueberries with 3/4 cup dark chocolate chips for a decadent twist; fold in gently to avoid sinking.
- Savory herb: Reduce sugar to 2 tablespoons, omit blueberries, add 2 tablespoons grated Parmesan and 1 tablespoon chopped chives for a savory muffin option.
Frequently Asked Questions
Q: Can I use Greek yogurt instead of cottage cheese?
A: Yes, you can swap equal parts Greek yogurt for cottage cheese for a tangier flavor and smoother texture.
Greek yogurt will reduce curd texture and increase creaminess, but the batter may be slightly looser.
If using full-fat Greek yogurt, you’ll achieve extra richness; opt for 0% or 2% if you want fewer calories.
Q: Are these muffins suitable for meal prep?
A: Absolutely — they’re excellent for meal prep.
Bake a double batch, cool completely, and refrigerate for up to 5 days or freeze in single portions for up to 3 months.
Pairing with a protein-rich drink like high-protein cheeseburger bowls isn’t typical, but think in terms of balanced meals: muffins for carbs/protein plus a savory or green side makes a complete breakfast.
Q: Do I need to thaw frozen blueberries before baking?
A: You can use frozen berries straight from the freezer; there’s no need to thaw.
Toss frozen berries in a little flour to reduce bleeding and sinking, and fold them into the batter gently.
If berries are large, consider cutting them in half to distribute evenly.
Q: Can I reduce the sugar or use a sugar substitute?
A: Yes — reduce sugar to taste or use a cup-for-cup sugar substitute designed for baking.
Be mindful that some substitutes impact browning and moisture; erythritol blends or monk fruit sweeteners designed for baking work well.
Taste a small bit of batter (without eggs if raw egg is a concern) to judge sweetness before baking.
Q: How do I prevent blueberries from sinking?
A: Toss the berries in a teaspoon or two of flour before folding them into the batter.
Fold gently and avoid overmixing, which can break berries and cause them to sink.
Also, don’t overfill the muffin cups; a 2/3 fill allows the batter to set around the fruit.
Final Thoughts
These High Protein Cottage Cheese Blueberry Muffins strike a rare balance of convenience, nutrition, and flavor.
They’re perfect for busy mornings, post-workout snacks, or a lunchbox treat that stays satisfying.
If you like to keep a variety of protein-rich options on hand, try pairing them with an avocado cottage cheese smoothie or the bright flavors of a blueberry goat cheese salad for a full spread.
Conclusion
Loved this recipe and want to compare another version? Check the original inspiration at Cottage Cheese Blueberry Muffins – Lovely Delites for a similar take and technique.
For a slightly different spin on dairy-forward muffins, see Blueberry Cottage Cheese Muffins – Nourished by Nic and pick up extra ideas for mix-ins and texture tweaks.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you loved it — it helps other busy cooks find this high-protein, low-fuss muffin.
Cottage Cheese Blueberry Muffins
Ingredients
Wet Ingredients
- 1 cup cottage cheese Use small-curd cottage cheese for a smoother texture if desired.
- 2 large eggs Use room temperature for better emulsification.
- 1/2 cup milk Room temperature preferred.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour Sift before measuring for lighter muffins.
- 1/2 cup rolled oats Use old-fashioned rolled oats for better texture.
- 1/2 cup sugar Or a sugar substitute with cup-for-cup conversion.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup fresh or frozen blueberries Toss frozen blueberries in flour to prevent sinking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease each cup lightly.
- In a mixing bowl, combine cottage cheese, eggs, milk, and vanilla extract. Whisk until fairly smooth with small curds being acceptable.
- In another bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and fold gently until just combined.
- Fold in the blueberries gently.
- Fill muffin cups about 2/3 full with batter and bake for 18-20 minutes until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
