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High Protein Blueberry Cottage Cheese Muffins

High Protein Blueberry Cottage Cheese Muffins

These viral cottage cheese blueberry muffins are soft, fluffy, and bursting with juicy blueberries and warm cinnamon in every bite. Made in just one bowl, they’re easy to whip up and perfect for breakfast, snacks, or meal prep!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 7 large muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 0.2503
Ingredients Method Notes

Ingredients
  

Muffins
  • 1/4 cup coconut oil melted, may sub any other oil or butter
  • 1/2 cup coconut sugar may sub cane sugar or monk fruit sweetener
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 cup plain whole milk cottage cheese Good Culture recommended
  • 1/4 cup milk any nut or seed milk works
  • 2 eggs
  • 1.5 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup fresh blueberries tossed in flour

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Prepare a muffin tin by lining it with muffin liners in every other muffin cavity. Grease the muffin liners with non-stick spray for extra insurance against sticking.
  2. In a large bowl, whisk together the melted coconut oil, coconut sugar, vanilla, milk, and eggs until well incorporated. Then, mix in the cottage cheese.
  3. Add the flour, baking soda, salt, and cinnamon to the wet ingredients. Use a rubber spatula to fold until the ingredients are just incorporated. Be careful not to overmix.
  4. Toss the fresh blueberries in a tablespoon of flour until each one is well coated. Gently fold the floured blueberries into the batter until they are evenly distributed.
  5. Use a double cookie scoop or a spoon to evenly distribute the batter into the prepared muffin cups. If desired, gently press a few extra blueberries on top of each muffin for presentation.
  6. Bake for 23-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  7. Let the muffins cool completely in the muffin tin before removing them from the liners to help prevent sticking. Enjoy warm for the best texture.

Notes

Tossing the fresh blueberries in flour before adding them to the batter helps prevent them from sinking to the bottom during baking. Baking with every other muffin cavity allows for better air circulation and helps each muffin rise and puff up nicely. These muffins are great for meal prep and can be stored in an airtight container in the refrigerator for up to 7 days, or frozen for up to 45 days.