Go Back
–+ servings
Cottage Cheese Blueberry Muffins Landscape

High-Protein Cottage Cheese Blueberry Muffins (Super Fluffy & Bakery-Style)

4 from 4 votes
The viral cottage‑cheese muffin everyone is searching for. These ultra‑moist, high‑protein blueberry muffins use blended cottage cheese and egg whites to create a fluffy, tender crumb without extra fat. Perfect for breakfast meal prep, healthy snacking, and freezer‑friendly baking.
Print Recipe Pin Recipe Remove Ads
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup low-fat cottage cheese blended smooth (240 g)
  • 2 large eggs
  • 2 large egg whites
  • 1/2 cup granulated sugar substitute monk fruit, erythritol, allulose, etc.
  • 1 3/4 cups all-purpose flour 210 g
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cake batter extract
  • 1 cup frozen blueberries do not thaw (150 g)

Equipment

Mixing Bowl
1 Mixing Bowl
High-Speed Blender
1 High-Speed Blender
12-Cup Muffin Pan
1 12-Cup Muffin Pan
Measuring Cups and Spoons
1 Measuring Cups and Spoons
Wire Rack
1 Wire Rack

Method
 

  1. Prep the Oven & Pan
    Preheat oven to 350°F (175°C). Line a 12‑cup muffin tin with paper liners or lightly mist with nonstick spray.
  2. Blend the Wet Base
    Add cottage cheese to a high‑speed blender and blend until completely smooth and silky—no lumps.
    Add the eggs, egg whites, sugar substitute, and cake batter extract. Blend again until fully combined and airy.
  3. Whisk the Dry Ingredients
    In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure the leavening is evenly distributed.
  4. Combine Wet & Dry
    Pour the blended wet mixture into the dry bowl. Stir gently with a spatula until just combined.
    Do not overmix—overworking the batter will make the muffins dense.
  5. Add the Blueberries
    If you want to stop berries from sinking, toss them with 1 teaspoon flour.
    Fold the frozen blueberries into the batter gently to avoid streaking.
  6. Fill the Muffin Cups
    Divide the batter evenly into 12 muffin cups, filling each about ¾ full for a perfect dome.
  7. Bake
    Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
    Rotate the pan at the halfway point if your oven bakes unevenly.
  8. Cool
    Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling completely.

Nutrition

Serving: 1muffinCalories: 130kcalCarbohydrates: 24gProtein: 6gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 32mgSodium: 245mgPotassium: 66mgFiber: 1gSugar: 9gVitamin A: 59IUVitamin C: 1mgCalcium: 49mgIron: 1mg

Notes

  • Want more protein? Replace ¼ cup of the flour with vanilla or unflavored whey protein.
  • Fruit swaps: Raspberries, diced peaches, blackberries, or strawberries work great.
  • Dessert version: Add ¼ cup white chocolate chips or crumble sugar-free cinnamon streusel on top.
  • Storage:
    • Room temp: 2 days in airtight container
    • Fridge: up to 5 days
    • Freezer: up to 2 months (freeze individually)

Tried this recipe?

Mention or tag @bakedlean!