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High Protein Blueberry Cottage Cheese Muffins

High Protein Blueberry Cottage Cheese Muffins

These High Protein Blueberry Cottage Cheese Muffins are incredibly easy to whip up, making them a perfect weekday breakfast or post-workout snack. They boast a wonderfully moist and tender crumb, thanks to the cottage cheese and applesauce, with bursts of sweet blueberry goodness in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats ensure gluten-free if needed
  • 1/2 cup whole wheat flour or all-purpose flour
  • 1/4 cup almond flour or oat flour
  • 1 scoop vanilla or unflavored protein powder whey, casein, or plant-based
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup cottage cheese full-fat or low-fat, preferably plain
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup or honey adjust to taste
  • 2 large eggs
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup fresh or frozen blueberries if frozen, do not thaw
  • 1 tablespoon lemon zest optional for extra brightness

Equipment

  • Muffin Tin
  • Wire rack
  • Food Processor

Method
 

  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 large mixing bowl, whisk together the rolled oats, whole wheat flour, almond flour, protein powder, baking powder, baking soda, cinnamon, and salt. Make sure everything is thoroughly combined to distribute the leavening agents evenly. If you’re using gluten-free oats and flour, ensure they are certified gluten-free.
    1 cup rolled oats, 1/2 cup whole wheat flour, 1/4 cup almond flour, 1 scoop vanilla or unflavored protein powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon salt
  3. In a separate bowl or food processor, combine the cottage cheese, unsweetened applesauce, maple syrup (or honey), eggs, and vanilla extract. If you prefer a smoother texture for your muffins, you can blend the cottage cheese until it’s very smooth before adding the other wet ingredients. Add the optional lemon zest at this stage if you're using it.
    1 cup cottage cheese, 1/2 cup unsweetened applesauce, 1/4 cup maple syrup or honey, 2 large eggs, 1 teaspoon vanilla extract, 1 tablespoon lemon zest
  4. Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine for tender muffins. Overmixing can lead to tough muffins.
  5. Gently fold in the blueberries. If using frozen blueberries, toss them with a tablespoon of the dry flour mixture before adding them to the batter. This helps prevent them from sinking to the bottom of the muffins.
    1 cup fresh or frozen blueberries
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Don't overfill, as they need room to rise.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown. The baking time may vary slightly depending on your oven.
  8. Let the muffins cool in the muffin tin for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.

Notes

To keep your muffins fresh and delicious, store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, or freeze them for up to 3 months.