What does cottage cheese do in muffins?

Cottage cheese brings moisture, creaminess, and a protein boost to your muffins. It helps them turn out soft, fluffy, and filling—all without altering the flavor.

Can you taste the cottage cheese in these muffins?

Not at all. The cottage cheese blends seamlessly into the batter, keeping the muffins moist and tender without leaving any noticeable cottage cheese taste. The sweet blueberries and vanilla shine through instead.

Can I use gluten-free flour for this recipe?

Yes! These cottage cheese blueberry muffins work well with your favorite gluten-free all-purpose flour blend. It keeps the muffins soft and airy while providing an extra dose of protein.

Can I use frozen blueberries instead of fresh?

Definitely. Frozen blueberries work well—just toss them in a bit of flour and add them to the batter straight from the freezer. This prevents sinking and helps them stay evenly distributed.

Are cottage cheese and blueberries a healthy combination?

Definitely. Cottage cheese adds protein and calcium, while blueberries bring antioxidants, fiber, and natural sweetness. Together, they make these muffins a nutrient-dense, satisfying snack or breakfast.

Can I add cottage cheese to muffin mix?

Yes! You can easily add cottage cheese to muffin mixes for extra protein and a softer, more tender texture. It works in both scratch recipes and store-bought mixes for a healthy upgrade.

High‑Protein Cottage Cheese Blueberry Muffins: Quick breakfast recipe

Name: High‑Protein Cottage Cheese Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: ¼ cup coconut oil, melted (or butter); ½ cup coconut sugar (or cane sugar/monk fruit sweetener); 1 teaspoon vanilla bean paste or extract; 1 cup plain whole milk cottage cheese; ¼ cup milk (any type); 2 eggs; 1½ cups all-purpose flour (or gluten-free blend); 1 teaspoon baking soda; ¼ teaspoon salt; ½ teaspoon ground cinnamon; 1 cup fresh blueberries, tossed in flour

Description

These cottage cheese blueberry muffins are soft, fluffy, and bursting with juicy blueberries. Thanks to cottage cheese, they’re high in protein, moist, and perfect for a quick breakfast, snack, or meal prep. One-bowl, easy to make, and freezer-friendly.

Ingredients

Scale

¼ cup coconut oil, melted (or butter)

½ cup coconut sugar (or cane sugar/monk fruit sweetener)

1 teaspoon vanilla bean paste or extract

1 cup plain whole milk cottage cheese

¼ cup milk (any type)

2 eggs

1½ cups all-purpose flour (or gluten-free blend)

1 teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground cinnamon

1 cup fresh blueberries, tossed in flour

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Instructions

1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.

2. In a large bowl, whisk together melted coconut oil and sugar.

3. Add vanilla, cottage cheese, milk, and eggs. Mix until creamy.

4. Stir in flour, baking soda, salt, and cinnamon. Do not overmix.

5. Fold in the floured blueberries.

6. Divide batter evenly among muffin cups, filling ¾ full.

7. Bake for 22–25 minutes, until tops are golden and toothpick comes out clean.

8. Cool slightly, then enjoy or store for later.

Notes

Use full-fat cottage cheese for richer, higher-protein muffins.

Frozen blueberries work—add them directly from the freezer.

Toss blueberries in flour to prevent sinking.

Muffins can be stored at room temperature for 2 days, refrigerated for 4–5 days, or frozen for 2 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 185
Sugar: 8g
Sodium: 180mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 7g
Cholesterol: 55mg