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Ultra-Moist High-Protein Blueberry Cottage Cheese Muffins (Ready in 30 Minutes)

A close-up of a perfectly baked blueberry cottage cheese muffin with a golden top sprinkled with sugar.
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Make these high-protein blueberry cottage cheese muffins for a quick, moist, and satisfying breakfast or snack. This recipe streamlines the process for easy meal prep.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup low-fat cottage cheese, blended smooth
  • 1/2 cup granulated sugar (or substitute for low sugar option)
  • 1 large egg
  • 1/4 cup unsweetened milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract
  • Zest of 1/2 lemon (optional, for flavor)
  • 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 well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a separate large bowl, combine the smooth cottage cheese, sugar, egg, milk, vanilla extract, and lemon zest (if using). Mix until just combined.
  4. Add the dry ingredients to the wet ingredients. Mix with a spatula until you just combine the batter. Do not overmix; a few lumps are acceptable.
  5. Gently fold in the blueberries, taking care not to crush them.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin 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 smoothest texture, blend your cottage cheese in a food processor or blender until completely smooth before mixing it into the batter. This is key for the ‘fluffy cottage cheese baked goods’ result.
  • These muffins freeze well. Cool them completely, then store them in an airtight, freezer-safe bag for up to 3 months. Thaw overnight for a quick grab and go breakfast.
  • If you prefer a lower sugar muffin, reduce the sugar amount to 1/4 cup or substitute with your preferred low-calorie sweetener.

Nutrition

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