I love these make ahead breakfast muffins. They strike the perfect balance between health and indulgence while offering a dynamic mix of cottage cheese, almond milk, fresh blueberries and natural sweetness. A protein-packed breakfast treat, this recipe is a simple, energizing way to start any busy day with a smile.

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I’ve been playing around in the kitchen trying to come up with something that hits the spot for a quick, high protein breakfast and these High Protein Blueberry Cottage Cheese Muffins just turned out perfect. I mixed in a cup of cottage cheese with unsweetened almond milk, whipped up 3 large eggs, and blended 1 1/2 cups of rolled oats into a fine flour, all boosted by 2 scoops of vanilla whey protein powder.

I also added some baking powder, baking soda, and salt along with a splash of vanilla extract and a drizzle of honey to sweeten the deal. Toss in a cup of fresh blueberries and maybe even a bit of lemon zest for that extra kick.

They’re easy to make ahead so I can enjoy a grab and go breakfast throughout the week, and they’re not only healthy but leave you wondering how something so simple could taste this good.

Why I Like this Recipe

I really love these Cottage Cheese Blueberry Muffins for a few reasons. First, they’re super healthy and packed with protein so I feel really energized after eating them. Second, the mix of cottage cheese with the blueberries (and even a little lemon zest if I’m feeling spicy) gives it such a cool and unique flavor that just makes me smile every time I bite into one. Third, it’s so easy to prep ahead of time – I can make a batch for the whole week and grab one on busy mornings when I’m running late. Lastly, I appreciate how they’re not overly sweet, thanks to the natural sweetness of the blueberries and a touch of honey, making it a perfect balance between a treat and a healthy meal.

Ingredients

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Cottage cheese is rich in protein and calcium, offering a moist texture and a slight tang that brightens the muffins.
Unsweetened almond milk is a dairy-free, low calorie option with a subtle nutty flavor for a smooth mix.
Eggs provide essential protein and help bind all the ingredients while offering key vitamins.
Rolled oats, when blended, add fiber and slow-release carbs that give you lasting energy.
Vanilla whey protein boosts the protein content and adds a warm, vanilla aroma for extra flavor.
Blueberries burst with antioxidants and natural sweetness, making each bite refreshing and juicy.
Honey or maple syrup naturally sweetens the muffins without using processed sugars.
Optional lemon zest lends a bright and zesty finish that really elevates the taste.

Ingredient Quantities

1 cup cottage cheese

1/2 cup unsweetened almond milk

3 large eggs

1 1/2 cups rolled oats (blended into a fine flour)

2 scoops vanilla whey protein powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup honey or maple syrup

1 cup fresh blueberries

1 teaspoon vanilla extract

Optional: Zest of one lemon for an extra kick

How to Make this

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1. Preheat your oven to 375°F and line a muffin tin with paper cups.

2. Put your rolled oats in a blender and pulse until you get a fine flour.

3. In a large bowl, mix together the cottage cheese, almond milk, eggs, honey (or maple syrup), and vanilla extract along with the lemon zest if you’re using it.

4. Add your oat flour, whey protein powder, baking powder, baking soda, and salt to that bowl and stir until everything is just combined.

5. Gently fold in the fresh blueberries so they dont break apart too much.

6. Scoop the batter into the muffin cups, filling each about 3/4 full.

7. Bake the muffins for about 20-25 minutes until they turn golden and a toothpick inserted in the center comes out clean.

8. Let the muffins cool in the tin for a few minutes before transferring them to a cooling rack.

9. Enjoy them warm for breakfast or let them cool completely for a grab and go treat throughout the week.

10. If you fancy an extra punch of flavor, sprinkle a little more lemon zest on top before serving.

Equipment Needed

1. A working oven preheated to 375°F
2. A muffin tin with paper cups
3. A blender to pulse the oats into flour
4. A large mixing bowl for the wet and dry ingredients
5. Measuring cups and spoons for accuracy
6. A spatula or sturdy spoon for mixing and gently folding in the blueberries
7. A cooling rack to let the muffins cool properly
8. A toothpick to check for doneness

FAQ

Can I freeze these muffins?

Yes, you can freeze them. Just let them cool completely then place in an airtight container. When youre ready, thaw and warm up in the microwave.

Can I substitute Greek yogurt for cottage cheese?

Yup, you can use greek yogurt instead. Just note that the texture might change a bit, and the flavor can be a tad more tangy.

What if I dont have almond milk?

You can use any other milk you have on hand such as regular milk or even oat milk. The muffins will still turn out good.

Can I use a different sweetener than honey or maple syrup?

For sure, you could use agave nectar or a sugar maple syrup. Just try to keep the liquid ratio about the same.

How long do these muffins stay fresh?

They are best eaten within 2-3 days when kept in an airtight container at room temp. If you refrigerate them, they might last a bit longer but might lose a bit of moisture.

High Protein Blueberry Cottage Cheese Muffins Recipe Substitutions and Variations

If you dont have cottage cheese, you might use ricotta cheese for a creamier texture but the flavor may be a bit different.
If unsweetened almond milk is not available, you can try dairy milk or even soy milk as a decent substitute.
Instead of blended rolled oats, you could use oat flour from a store or blend some quick oats to save time.
If vanilla whey protein powder is not on hand, Greek yogurt can be a good substitute though it might thicken the batter a bit more.

Pro Tips

1. Try not to over-blend the oats when you’re turning them into flour; you just want it fine enough without turning it into powder that loses its crunch.
2. When mixin the ingredients, be gentle especially with the blueberries so they dont break up too much and make your batter turn blue all over.
3. Don’t overmix once you’ve combined the wet and dry ingredients; a little lumpiness is okay and helps the muffins come out fluffier.
4. Let the muffins cool in the tin for a few minutes before you take them out; this helps them firm up better and makes them less likely to crumble when you pick them up.