High-Protein Cottage Cheese Blueberry Muffins
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Muffins are a comfort food classic, but these aren’t your average sugar-loaded, carb-heavy muffins. These high-protein blueberry muffins are made with wholesome ingredients like cottage cheese, vanilla protein powder, and fresh blueberries—each one delivering about 5 grams of protein. That makes them a great option for anyone trying to hit a protein goal without reaching for a protein bar full of added sugar or artificial ingredients.
Made in a standard muffin tin with either paper liners or silicone muffin liners, these muffins bake up golden brown on top, with a soft center and bursts of blueberry flavor in every bite. Whether you’re meal prepping for the week or packing school lunches, this full recipe is built for real-life schedules and real nourishment.
Table of Contents
Why You'll Love This Muffin Recipe
Each muffin contains about 5g protein, making it a perfect healthy breakfast or post-workout snack.
You’ll use a handful of simple ingredients, most of which you probably already have in your pantry.
The combination of cottage cheese, vanilla protein powder, and maple syrup gives these healthy muffins natural sweetness and a creamy texture without being overly moist or turning into dense muffins.
They’re easy to customize with chocolate chips, flax eggs, or almond butter if you want to switch things up.
They freeze well in a freezer-safe container, and store well in an airtight container on the counter or fridge.
Kid-friendly and loved by the whole family, even the picky eaters.
Ingredients You’ll Need
This amazing recipe uses simple, nourishing pantry staples to make healthy blueberry muffins with an impressive g protein profile per serving:
All-Purpose Flour or purpose flour – gives the muffins structure.
Vanilla Protein Powder – boosts extra protein and adds subtle flavor.
Baking Powder + Baking Soda – to help them rise.
Teaspoon of Salt – balances sweetness.
Cottage Cheese – adds creaminess and protein.
Maple Syrup – natural sweetness without relying on white sugar or brown sugar.
Milk – feel free to use almond milk or oat milk as a dairy-free option.
Egg Whites or a whole egg – depending on your preference.
Vanilla Extract – just a teaspoon of vanilla extract adds warmth.
Frozen Blueberries or fresh blueberries – depending on what you have.
How to Make These Healthy Protein Blueberry Muffins
Start by preheating your oven to 350°F (175°C). Line your muffin pan with paper liners, muffin cups, or a silicone muffin liner set.
In a large mixing bowl, whisk together the dry ingredients: flour, vanilla protein powder, baking powder, baking soda, and salt.
In a large bowl or blender, add the wet ingredients: milk, cottage cheese, maple syrup, and vanilla extract. Then, blend until smooth and creamy. Stir in the egg or egg whites.
Gently combine the dry mixture into the wet ingredients until a muffin batter forms. Be careful not to overmix—it should be thick but scoopable. Gently fold in the cup of blueberries, whether fresh or frozen blueberries.
Spoon batter evenly into your prepared muffin cups, filling each about 2/3 full. Bake for 18–22 minutes until the top of the muffins is golden and a toothpick inserted into the center of a muffin comes out clean. Let cool on a wire rack.
Serving Suggestions & Meal Prep Tips
These ingredient blueberry protein muffins are ideal for meal prep. Store them in an airtight container at room temperature for up to 3 days or in the fridge for 5. For longer storage, pop them in a freezer-safe container with paper towels between layers to absorb moisture. Reheat in the microwave or toaster oven for a quick grab-and-go snack.
Serve warm with nut butter, almond butter, or topped with a smear of apple sauce or unsweetened applesauce. They also pair beautifully with eggs or smoothies for a high protein breakfast. You can even make them into mini muffins for toddler hands or smaller snack portions.
These healthy protein blueberry muffins are everything you want in a muffin: soft, naturally sweet, full of real fruit, and packed with grams of protein. They’re a great option for families looking for low calorie, high-nutrition baked goods made from wholesome ingredients.
The combination of cottage cheese, vanilla protein powder, and fruit gives you a flavor that’s not too sweet and a texture that’s never dry or too dense. They hold up well in the fridge, freezer, lunchboxes, and breakfast trays.
Try this full recipe today and see how a muffin can be both indulgent and functional.
Cottage Cheese Blueberry Protein Muffins
Ingredients
- 2 cups All Purpose Flour
- 1/2 cup Vanilla protein powder
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 3/4 cup Milk
- 1 cup Cottage cheese
- 1/4 cup Maple syrup (or sweetener of choice)
- 1 tablespoon Vanilla extract
- 1 cup frozen Blueberries
Instructions
- Preheat the oven to 350 degrees.
- Mix dry ingredients (flour, protein powder, baking powder, baking soda, salt) in a medium bowl and set aside.
- Mix wet ingredients (milk, cottage cheese, maple syrup, vanilla extract) in a large bowl and blend with a stick blender (or in the blender) until the batter is smooth.
- Add the dry mixture to the wet mixture and stir until the batter is moistened throughout. Add the blueberries and lightly stir.
- Scoop batter into muffin tins, filling cups 2/3 full.
- Place muffins into the oven for 18-22 minutes or until slightly golden brown and an inserted toothpick comes out clean.
- Allow to cool before eating.
