These viral cottage cheese blueberry muffins are a great high-protein meal prep breakfast option. They are soft and fluffy and bursting with blueberry goodness. They are kid-friendly and an adult favorite.
If I don't bake a batch of these muffins, I bake my high-protein banana bread, or pancakes on the weekends when I have more time in the morning. We also enjoy a matcha yogurt bowl whenever we're craving a sweet breakfast.
I like making a batch of these on the weekends and enjoy them warmed up for 30 seconds in the microwave or as a grab-and-go quick breakfast during the weekdays. Since it's made in one bowl, I can whip it up quickly while waiting for my coffee to brew.
My kids like to have them for breakfast or as a mid-afternoon snack to curb their hunger until dinner time.
Jump to:
Why I love this recipe
- Healthy sweet breakfast: These are sugar-free, sweetened with honey, so they are a better-for-you alternative.
- High in protein: thanks to the eggs and the cottage cheese. They will keep you satiated for longer.
- Great for meal prep: You can enjoy them fresh and save some for busy weekdays when you need something filling and healthy but can't afford the time early in the morning.
Cottage cheese has been a viral ingredient being used in cookie doughs, pizza bowls, and breakfast casseroles.
Ingredients needed
- Eggs: I use large eggs in this recipe. They are best kept at room temperature for better results.
- Cottage cheese: I use full-fat cottage cheese in this recipe but feel free to use low-fat or fat-free if you're in a strict macro season.
- White whole wheat flour: You can either use all white whole wheat flour or mix it with all-purpose flour to get the best of both worlds ( texture and nutritious value). You can also use gluten-free flour. Alternatively, you can use all-purpose flour if that's what you have on hand.
- All-purpose flour: I use it for its light texture.
- Olive oil: I have been loving using extra virgin olive oil in recipes I develop as it is a great source of healthy fats and provides a ton of polyphenols. You can replace it with the same amount of grass-fed butter, ghee or coconut oil.
- Honey: It's my sweetener of choice for this recipe, but you can replace it with maple syrup or any granulated sweetener you prefer.
- Baking powder: It's the leavening agent in this recipe.
- Vanilla extract: or vanilla paste, you can replace it with lemon zest or cinnamon.
- Fresh Blueberries: you can use frozen blueberries without thawing. This may increase baking time by 3-5 minutes.
How to make the best Cottage Cheese Blueberry Muffins
Preheat your oven to 350°F.
Mix wet ingredients: In a large bowl, Blend the cottage cheese then whisk together eggs, cottage cheese, olive oil, honey, and vanilla extract until well combined.
Add dry ingredients: Gently fold in the flour and baking powder until just incorporated (don't overmix). Then fold in blueberries.
Bake: Pour batter into a greased or lined muffin tin and bake at 350°F (180°C) for about 20 minutes or until a toothpick inserted comes out clean.
Cool down for at least 30 minutes and enjoy.
Hanaa's recipe tips
- Keep your eggs at room temperature for better baking results.
- Don't overmix the batter, once everything is well combined, try not to overmix as the muffins tend to be tough and chewy.
- As soon as the muffins are done and cool enough to touch, move them to a wire rack. Leaving them in the tin too long may cause them to overcook.
- Coat blueberries in a light coating of flour before folding them into the batter to prevent them from sinking to the bottom during baking.
- Sift the flour to avoid any clumps and for a fluffy muffin.
Storage instructions
Fridge: As these healthy muffins have blueberries in them, I recommend you store them in an airtight container in the refrigerator for up to 5 days.
Freeze: Place muffins in a ziplock bag, or wrap them individually and store them in the freezer for up to 2 months. Thaw overnight in the refrigerator.
Frequently asked questions
Yes, Greek yogurt works as a 1:1 substitute, though the texture will be slightly different.
Yes, you can use plant-based cottage cheese or yogurt alternatives, but I haven't tested this particular recipe with them. If you do try them let us know in the comments.
the vanilla extract and blueberries further mask any subtle dairy taste. If you're concerned about the texture you can blend the cottage cheese for 2 minutes before mixing it with the other ingredients.
Recipe card
Cottage Cheese Blueberry Muffins
Ingredients
- 3 large eggs or 4 medium
- 1 cup cottage cheese
- ⅓ cup olive oil extra virgin
- ⅔ cup honey
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 cup blueberry fresh or frozen
Instructions
- Mix wet ingredients: In a large bowl, Blend the cottage cheese then whisk together eggs, cottage cheese, olive oil, honey, and vanilla extract until well combined.
- Add dry ingredients: Gently fold in the flour and baking powder until just incorporated (don't overmix). Then fold in blueberries.
- Bake: Divide batter into a greased or lined muffin tin and bake at 350°F (180°C) for about 20 minutes or until a toothpick inserted comes out clean.
Notes
- Keep your eggs at room temperature for better baking results.
- You can choose to blend your cottage or leave it as is.
- Don't overmix the batter, once everything is well combined, try not to overmix as the muffins tend to be tough and chewy.
- As soon as the muffins are done and cool enough to touch, move them to a wire rack. Leaving them in the tin too long may cause them to overcook.
- Coat blueberries in a light coating of flour before folding them into the batter to prevent them from sinking to the bottom during baking.
- Sift the flour to avoid any clumps and for a fluffy muffin.
- Fridge: As these muffins have blueberries in them, I recommend you store them in an airtight container in the refrigerator for up to 5 days. Freeze: Place muffins in a ziplock bag, or wrap them individually and store them in the freezer for up to 6 months.
Mandy says
Top notch.
Khaoula says
Looks yummy. Can I use almond flour instead? And can I freeze them?
Khaoula says
They look yummy. Can use almond flour instead? And can I freeze them.
Hanaa says
Yes, you can use almond flour. If the consistency is too thick add one tablespoon of milk at a time and mix again. Hope you try and enjoy them.