Blueberry Cottage Cheese Muffins (Protein Snack)
These blueberry cottage cheese muffins deliver a protein boost with cottage cheese while staying light and fluffy with a blend of oat and gluten-free flours. They’re bursting with juicy fresh or frozen blueberries and a high dome top with my easy baking hack.
These blueberry cottage cheese muffins deliver a perfect balance of light texture and protein-packed nutrition with minimal effort. Fluffy, golden muffins filled with juicy blueberries get a protein boost from cottage cheese while oat flour adds yummy flavor and texture. If you’ve been searching for a satisfying snack that doesn’t sacrifice taste for nutrition, these protein-rich muffins are your answer.
My family requests these weekly because everyone loves the natural sweetness from the blueberries, and I appreciate how the cottage cheese adds protein without needing protein powder, keeping the muffins moist and tender while providing staying power.
My Proven Muffin Baking Hack
I’ve perfected my baking hack for getting that coveted high dome on top, making these bakery-worthy muffins perfect for busy mornings or post-workout recovery. The curdled cottage cheese texture melts and absorbs into the muffin as it bakes (no need to blend it smooth first), while the combination of oat and gluten-free flour creates a perfect texture and flavor that highlights the sweetness of the blueberries.
Why You’ll Love This Blueberry Cottage Cheese Muffins Recipe
- High protein snack: Each muffin packs a protein punch from cottage cheese without any protein powder needed.
- Perfectly balanced texture: The combination of oat flour and all-purpose/gluten-free flour creates muffins that are light yet satisfying.
- Versatile for any time: Works as a quick breakfast, post-workout snack, or healthier dessert option.
- Freezer-friendly: Make a batch ahead and freeze for grab-and-go convenience whenever a craving hits.
Ingredients & Substitutions
Here is everything you need to make blueberry cottage cheese muffins:
Oat Flour: Contributes a naturally sweet, nutty flavor and fiber. You can make your own by blending rolled oats in a food processor, or substitute with whole wheat flour or more all-purpose flour.
| Additional Flour Option Measurements |
|---|
| 2 cups (320g) Gluten-Free Flour |
| 1 cup (120g) Oat Flour + 1 cup (120g) All-Purpose Flour |
| 2 cups (240g) All Purpose Flour |
| 2 cups (224g) Almond Flour + 3/4 cup (90g) Gluten-Free Flour |
All-Purpose or Gluten-Free Flour: Provides structure and lightness. Any 1:1 gluten-free baking blend works great if you need a gluten-free option.
Cottage Cheese: Adds moisture, protein, and a subtle tang that enhances the blueberry flavor. You can substitute with Greek yogurt or ricotta cheese for a similar texture and protein content.
Cane Sugar: Provides just the right sweetness without overpowering the blueberries. Coconut sugar, maple sugar, or honey (reduce by 2 tablespoons if using liquid sweetener) work well as alternatives.
Light Olive Oil: Creates a tender crumb without adding a strong flavor. Melted coconut oil, avocado oil, or melted butter can be used instead.
Eggs: Bind everything together and add structure. For an egg-free version, try using flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
Vanilla Extract: Enhances the sweetness and adds depth of flavor. Almond extract or lemon extract can create interesting flavor variations.
Baking Powder: Creates the perfect rise for fluffy muffins. Make sure it’s fresh for best results.
Salt: Enhances all the flavors and balances the sweetness. Kosher salt works best, but table salt is fine (just use a bit less).
Blueberries: Add juicy bursts of flavor and antioxidants. Fresh or frozen work equally well—no need to thaw if using frozen.
Turbinado Sugar: Optional topping that adds a delightful crunch and sparkle. Coconut sugar or a sprinkle of cinnamon-sugar makes a good substitute.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: Use certified gluten-free oat flour and your favorite gluten-free all-purpose flour blend. Double-check that your baking powder is gluten-free.
Dairy-Free: Replace cottage cheese with dairy-free yogurt (like coconut or almond milk yogurt) that’s been strained to remove excess liquid.
Vegan: Substitute cottage cheese with silken tofu blended until smooth, use flax eggs instead of regular eggs, and choose a plant-based sweetener.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Cottage Cheese Blueberry Muffins Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Whisk the Muffin Batter
Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together 1 cup cottage cheese, 2/3 cup cane sugar, 1/4 cup light olive oil, 2 eggs, and 2 teaspoons vanilla extract until well combined. Don’t worry about the cottage cheese texture—it will melt into the muffins as they bake.
Add 1 cup oat flour, 1 cup all-purpose or gluten-free flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to the wet ingredients. Whisk until just combined—don’t overmix or the muffins will be tough.
Gently fold in 1 cup of the blueberries, being careful not to crush them or overmix the batter.
Step 2: Fill the Muffin Cups
Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full. Press the remaining 1/4 cup blueberries into the tops of the muffins. If desired, sprinkle with 1 tablespoon turbinado sugar for extra crunch and sparkle.
Step 3: Use the High-Low Baking Method
Bake at 425°F for 5 minutes, then—without opening the oven door—reduce temperature to 350°F and continue baking for 15-17 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
My Expert Recipe Tips
Don’t blend the cottage cheese: The curds will melt into the muffins as they bake, creating moisture pockets that keep the muffins tender.
Use the high-low baking method: Starting with a higher temperature creates that beautiful domed top that makes bakery-style muffins so appealing.
Measure flour correctly: Spoon flour into measuring cups and level off with a knife rather than scooping directly from the container, which compacts it.
Reserve some blueberries for the top: Pressing extra berries into the muffin tops looks really pretty and promises juicy blueberry flavor in every bite.
Delicious Serving Suggestions
- Warm with a touch of butter: I like to slice these muffins in half and add a small pat of butter while still warm. You’ll love it because the butter melts into all the nooks and crannies for rich flavor.
- Greek yogurt topping: Serve with a dollop of vanilla Greek yogurt for even more protein. This simple addition makes the muffins feel like a complete breakfast or hearty snack.
- Fresh fruit salad: Pair with a bowl of mixed berries to complement the blueberry flavor. The combination makes for a perfect balanced breakfast or brunch option.
- Nut butter drizzle: Drizzle with a teaspoon of almond or peanut butter for extra staying power. The nutty flavor pairs beautifully with the sweet blueberries and adds healthy fats.
Do you love muffins and quick breads with cottage cheese? Check out more of my protein-boosted baked cottage cheese recipes:
Blueberry Cottage Cheese Muffins (Protein Snack)
Ingredients
- 1 cup cottage cheese
- 2/3 cup cane sugar
- 1/4 cup light olive oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup oat flour (120g)
- 1 cup gluten-free flour (160g)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/4 cups blueberries (fresh or frozen)
Instructions
- Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 1 cup cottage cheese, 2/3 cup cane sugar, 1/4 cup light olive oil, 2 eggs, and 2 teaspoons vanilla extract until well combined. Don't worry about the cottage cheese texture—it will melt into the muffins as they bake.
- Add 1 cup oat flour, 1 cup all-purpose or gluten-free flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to the wet ingredients. Whisk until just combined—don't overmix or the muffins will be tough.
- Gently fold in 1 cup of the blueberries, being careful not to crush them or overmix the batter.
- Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full. Press the remaining 1/4 cup blueberries into the tops of the muffins. If desired, sprinkle with 1 tablespoon turbinado sugar for extra crunch and sparkle.
- Bake at 425°F for 5 minutes, then—without opening the oven door—reduce temperature to 350°F and continue baking for 15-17 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
SO delicious! used 1 cup almond flour and 1 cup oat flour. Love them!
Yummm! That flour combo is my favorite 🙂
These are so light and moist! First time trying cottage cheese in a muffin and it won’t be my last. My husband loved these too and he’s not a cottage cheese fan.
Thank you for the review, Andrea! 🙂
These came out really soft , alsmost like a gluten muffin, really delicious.
Hi Julia, thank you so much for sharing this! Yes, I love how soft they are, too 🙂
My kids had no idea there was cottage cheese in these! Really good and easy recipes. We enjoyed these very much!
Hi Lisa, I’m so glad your kids enjoyed them too!!
I hope you enjoy making these delicious muffins with cottage cheese!