These Blueberry Cottage Cheese Muffins are soft, fluffy, protein-packed, and bursting with juicy blueberries in every bite. They deliver the comforting taste of a classic blueberry muffin with a healthier twist that helps keep you satisfied longer. Whether you’re looking for a grab-and-go breakfast, a lunchbox-friendly treat, or a better-for-you baked good, these muffins are sure to become one of your most favorite recipes!

WHAT’S NEW?

As per usual, summer is flying by and it’s BOGUS if you ask me! After a few rainy but relaxing days in Florida, the girls spent last week at a theatre camp and jump into their swim, tennis, volleyball, and STEM programs this. Our summer nanny is going to be BUSY keeping this circus in order! I’m nursing back to health an ankle following a hockey slap shot meeting an area of my ankle with very little protection, but I think it’ll be okay. I have 80+ days until I am competing in my next HYROX event.

Summer has kicked off being busy enough that I’m already stressing over fall and adding full-time nursing school to this life of mine. But in the meantime, I’m trying to table all of that stress and enjoy the weeks ahead. Summer is our most favorite time of year and at some point the stars will align with availability and weather and we’ll get to enjoying the pool, beach, and boating to the max. As I like to say, “I summer HARD!”. Summering hard does require some forethought, however. Having grab-and-go items, such as these muffins, available for the busy weekday mornings, snacks, or packed lunches makes life delicious, nutritious, and run a whole lot more smoothly! Happy baking!

ROLL CALL FOR THIS RECIPE

Protein-Packed: Cottage cheese adds a boost of protein while creating an incredibly moist and tender muffin texture. Each muffin contains nearly an ounce of protein!
Easy to Make: Easy recipe alert! These come together with simple pantry staples, simple recipe ingredients, and require minimal prep time.
Perfect for Meal Prep: Make a batch at the beginning of the week for a healthy breakfast and a quick, healthy snack whenever hunger strikes.

KEY INGREDIENTS AND SUBSTITUTIONS

Whole Wheat Pastry Flour: With a fluffier texture than whole wheat flour, whole wheat pastry flour offers a slightly nutty flavor and more nutrition than all-purpose flour.
Avocado Oil: Heart-healthy, neutral in flavor, and tolerant to heat, avocado oil a great choice in muffins to keep them moist and crumbly!
Sugar: A bit of sugar in recipes ensures a fluffy texture, a perfectly brown top, and just enough sweetness to enjoy!
Eggs: Swap in egg substitute or egg whites, if you prefer. Flax eggs will work great too (check out the FAQ for details).
Vanilla: A little vanilla extract makes baked goods extra flavorful and adds to sweetness without adding sugar.
Cottage Cheese: The king or queen of the show, cottage cheese adds a burst of protein and a creamy, rich flavor. Sub in ricotta cheese in a pinch!
Blueberries: The best part – blueberry goodness! Fresh blueberries (or frozen) are always a classic choice for muffins and provide the brest natural sweetness!

NUTRITIONAL MERITS

Protein boost with nearly 6 grams per muffin
Contains antioxidants from both blueberries and avocado oil
Lower in sugar with less than 10 grams per serving

FAQ

How do you make a flax egg for this recipe?

A flax egg is made by mixing together 1 tablespoon of ground flaxseed with a scant 3 tablespoons of water and allowing it to sit for 5 minutes or so to become slightly gelatinous. After mixing the flax egg and allowing to thicken, proceed with the recipe as written. In this recipe, the 2 eggs would require 2 tablespoons of ground flax with 6 tablespoons of water.

I’m not a fan of cottage cheese…will I like these muffins?

FOR SURE! You can’t taste the cottage cheese in this recipe. I’m the only one in my household that actually likes cottage cheese and they all devoured these Cottage Cheese Blueberry Muffins!

Do you have to blend the cottage cheese?

Sure don’t! Use small curd for the best texture, as well as a version with some fat (i.e.g don’t use fat-free cottage cheese) to ensure your muffins have good structure.

Can I make these gluten-free?

Yes. Use a one-to-one substitution of gluten-free flour blend or oat flour.

VARIATIONS, STORAGE, and TIPS

For extra protein, consider adding protein powder or collagen to the batter
For best results and fluffy muffins, use room-temperature ingredients and do not over over-mix the batter
Store leftover muffins in an airtight container for up to 2 days at room temperature or up to 4-5 days in the fridge
Make a double batch of this recipe to make for leftovers that you can freeze for later
Allow the muffins to cool completely (on a wire rack is great) before removing from the muffin tin, muffin cups, or muffin liners to avoid sticking

Blueberry Cottage Cheese Muffins

Yield: 12 muffins

These Blueberry Cottage Cheese Muffins are soft, fluffy, protein-packed, and bursting with juicy blueberries in every bite.

Ingredients

1 cup whole wheat pastry flour
1 cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1/3 cup avocado oil
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup 2% cottage cheese, blended until smooth
1 cup blueberries, fresh or frozen

Instructions

Preheat oven to 350 degrees F. Line a muffin tin with liners and set aside.
In a large bowl, whisk together the flours, baking powder, baking soda, and salt until well-combined.
In a separate bowl, whisk together the avocado oil, sugar, eggs, and vanilla.
In a food processor, blender, or mini food prep, process the cottage cheese until smooth. Add to the wet ingredients and whisk until combined.
Combine the wet and dry ingredients, mixing until just incorporated. Fold in the blueberries.
Use a scoop or spoon to fill each muffin until nearly full.
Bake for 28-30 minutes or until golden brown and baked through. Allow to cool before serving.

Nutrition Information:

Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 190Total Fat: 7.8gCholesterol: 37mgSodium: 227mgCarbohydrates: 26.3gNet Carbohydrates: qgFiber: 2.4gSugar: 9.7gProtein: 5.8g

Love all things BLUEBERRY!?

Be well,