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The Ultimate Moist & High-Protein Blueberry Cottage Cheese Muffins (Ready in Under 30 Minutes)

A single, golden-brown blueberry cottage cheese muffin with visible blueberries on top, resting on a white plate.
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Welcome to My Kitchen! I am Carla Davis, and I developed this recipe to bring joy back to quick baking. These blueberry cottage cheese muffins are incredibly moist, packed with protein, and ready fast, making them the perfect healthy breakfast or meal prep snack.

Ingredients

Scale
  • 1 cup cottage cheese (blended until smooth)
  • 1 large egg
  • 1/4 cup melted coconut oil or butter
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a blender, combine the cottage cheese, egg, melted oil, maple syrup, vanilla extract, lemon zest, and lemon juice. Blend until the mixture is completely smooth. This step ensures a moist, fluffy texture.
  3. In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
  4. Pour the wet ingredients from the blender into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix.
  5. Gently fold in the blueberries, taking care not to crush them too much.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, make sure you blend the cottage cheese until it is completely smooth before mixing it with the other wet ingredients.
  • If you use frozen blueberries, do not thaw them first; add them directly to the batter.
  • These muffins freeze well. Cool them completely, then place them in a freezer-safe bag for up to three months. Thaw on the counter for easy grab and go breakfast.

Nutrition

Find it online: https://carlacooking.com/blueberry-cottage-cheese-muffins/