Cottage Cheese Blueberry Muffins (high protein) are soft, moist muffins packed with protein and bursting with fresh blueberries. The batter is made by blending cottage cheese, eggs, milk, olive oil, and coconut sugar until smooth, then mixing in flour, cinnamon, and baking soda. Blueberries are lightly coated in flour to keep them from sinking and gently folded into the batter. Baked until golden, these muffins make a wholesome, satisfying breakfast or snack that’s perfect for meal prep.
If you're a muffin lover like me you need to try these 3 ingredient banana muffins or my gingerbread banana muffins.
Let's get into the recipe.
Why you'll love this recipe
- It is packed with protein from cottage cheese, making it a more filling breakfast or snack.
- It has a soft, moist texture with juicy bursts of blueberries in every bite.
- Thanks to the berries and spelt flour it is high in fiber.
- It comes together quickly and is perfect for meal prep or on-the-go eating.
Ingredients for spelt flour blueberry muffins
- Eggs – Provide structure, help bind the ingredients together, and add moisture.
- Cottage cheese – Adds protein, moisture, and a rich, creamy texture to the muffins.
- Coconut sugar – Sweetens the muffins with a subtle caramel-like flavor.
- Olive oil – Adds healthy fats for moisture and tenderness.
- Milk – Adds moisture and helps create a soft crumb.
- Vanilla extract – Enhances the overall flavor with a warm, sweet aroma.
- Cinnamon – Adds warmth and spice for extra flavor depth.
- Baking soda – Leavens the muffins, helping them rise and become fluffy.
- Salt – Balances sweetness and enhances overall flavor.
- Spelt or all-purpose flour – Provides structure and bulk to the muffins.
- Blueberries coated in flour – Add bursts of sweetness and juiciness, while the flour coating helps prevent them from sinking to the bottom.
Substitutions
- cottage cheese - greek yogurt or a thick vegan yogurt like coconut works as a sub.
- eggs - I do not think flax eggs would work in this recipe.
- olive oil - coconut oil or avocado oil works as a substitute.
- spelt flour - feel free to use all purpose or all purpose gluten free flour.
Instructions
- Mix together the batter, then fold in blueberries.
- Add batter to a muffin tin lined with parchment paper cups.
- Bake until a toothpick comes out clean.
- Serve and enjoy!
Storage instructions
Leftover muffins can be stored in a sealed container or bag in your fridge for up to 5 days or in your freezer for up to 3 months.
Recipe FAQ
No! These muffins do not taste sour at all. The cottage cheese just adds moisture and makes them fluffy and delicious.
Coconut sugar is unrefined so it is supposed to cause a lower glucose spike. That being said, sugar is sugar and its perfectly fine to use regular sugar in this recipe.
Spelt does have gluten however it has a lower gluten content than all purpose flour. As a gluten sensitive person I find that spelt flour does not bother me.
Recipe Pro-Tips
I do not suggest using frozen blueberries in this recipe.
The quality makes such a huge difference in the taste of your cottage cheese. I always suggest using a grass fed brand such as Kalona, Good Culture or Nancy's.
If you want to make this recipe gluten free, use all purpose gluten free flour. I do not suggest using an alternative flour like oat or almond.
Other easy healthy desserts
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Cottage Cheese Blueberry Muffins (high protein)
Equipment
Ingredients
- 2 eggs
- 1 cup cottage cheese I used full fat but I think 2% would also work
- ½ cup coconut sugar can sub any granulated sugar
- ¼ cup olive oil I like kosterina, use code avocadoskillet for 20% off
- ¼ cup milk
- 1 ½ teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 ½ teaspoons baking soda
- pinch salt
- 1 ½ cups spelt or all purpose flour
- 1 cup blueberries coated in flour*
Instructions
- Preheat the oven to 375 degrees.
- Add all ingredients except for the last 5 to a bowl (so all the wet ingredients) and mix together until smooth. Add flour, salt and cinnamon to the bowl and mix again. Lastly fold in the blueberries.
- Add 9-12 liners to a muffin tin. Spoon in batter. I made 9 large muffins but you could also make 12 regular sized muffins. Optional : add an additional sprinkle of coconut sugar over the muffins.
- Bake for 25-25 minutes, until a toothpick/knife comes out clean.
Mich says
Made these, they came out beautiful. I only managed to get 1 as they were gone by the time I got home. Now I’ve got to do some more😁
Very easy recipe, just followed the instructions. Highly recommended.
Kristi says
Thank you Mich!