Go Back

High Protein Blueberry Cottage Cheese Muffins

Print Recipe
These incredibly moist and fluffy muffins are secretly packed with protein from cottage cheese and Greek yogurt. They're naturally sweetened, easy to make, and perfect for a grab-and-go breakfast or snack.
Course Breakfast
Cuisine American
Keyword cottage cheese muffins, healthy muffin recipe, high protein blueberry cottage cheese muffins, protein breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 180

Equipment

  • High-powered blender or food processor
  • Standard 12-cup muffin tin
  • Mixing bowl and spatula
  • Measuring cups and spoons
  • Wire cooling rack

Ingredients

  • 2 cups old-fashioned rolled oats certified gluten-free if needed
  • 1 cup 4% milkfat small-curd cottage cheese full-fat for best texture and flavor
  • 1/2 cup plain Greek yogurt 2% or full-fat, not non-fat
  • 2 large eggs room temperature
  • 1/3 cup pure maple syrup or honey
  • 2 tbsp avocado oil or melted coconut oil plus more for greasing
  • 1 tsp pure vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1 cup fresh or frozen blueberries if frozen, do not thaw
  • 1 tbsp rolled oats for topping, optional

Instructions

  • Preheat your oven to 350°F (177°C). Generously grease a standard 12-cup muffin tin with oil or line with parchment liners. Trust me, a good greasing is key as these muffins are moist and can stick.
  • In a high-powered blender, combine the 2 cups of rolled oats, cottage cheese, Greek yogurt, eggs, maple syrup, oil, vanilla extract, baking powder, baking soda, and salt. Blend on high for 45-60 seconds until the batter is completely smooth and creamy. Tip from me: No blender? Use a food processor or blend the oats into flour first, then mix wet ingredients by hand.
  • Pour the smooth batter into a large mixing bowl. Gently fold in the blueberries using a spatula until just combined. Be careful not to overmix or crush the berries, especially if using frozen ones.
  • Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. For a bakery-style look, sprinkle the top of each muffin with the reserved tablespoon of oats. This adds a lovely texture.
  • Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (but no wet batter). The tops should spring back lightly when touched.
  • Let the muffins cool in the pan for 10 minutes. This is crucial—they need this time to set. Then, carefully transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Chef's Tips:
• For the fluffiest texture, ensure your baking powder and soda are fresh.
• Do not overmix the batter after adding blueberries—this prevents dense muffins.
• These muffins taste even better the next day as the flavors meld.
Food Safety:
• Store cooled muffins in an airtight container in the refrigerator for up to 5 days.
• Freeze for longer storage; thaw overnight in the fridge.