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High Protein, Ultra Moist Blueberry Cottage Cheese Muffins

Close-up of a single, fluffy blueberry cottage cheese muffin topped with golden streusel, resting on a white plate.
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Welcome to Sunday Flavor! I am so happy you are here to make these incredible blueberry cottage cheese muffins. These treats are soft, fluffy, and packed with protein thanks to the cottage cheese. They are perfect for a quick, healthy breakfast or a satisfying, protein-packed snack. Make a batch today and bring some joy into your week!

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup low-fat cottage cheese
  • 1/2 cup granulated sugar
  • 1/4 cup unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (any kind)
  • 1 1/2 cups 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 medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, combine the cottage cheese, sugar, applesauce, eggs, and vanilla extract. Beat these ingredients together until the mixture is mostly smooth. A few small lumps of cottage cheese are fine; they add texture.
  4. Pour the milk into the cottage cheese mixture and stir until just combined.
  5. Gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks disappear. Do not overmix; this keeps your muffins soft.
  6. Gently fold in the blueberries using a spatula.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these moist breakfast muffins!

Notes

  • For an extra protein boost, you can use Greek yogurt instead of milk, or blend the cottage cheese until completely smooth before adding it to the batter.
  • If you use frozen blueberries, do not thaw them; toss them lightly in a teaspoon of flour before adding them to the batter to prevent them from sinking.
  • These are excellent for make-ahead breakfast preparation and freeze well for later snacking.

Nutrition

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