Protein-Packed Blueberry Muffins
These protein-packed blueberry muffins are made with full-fat cottage cheese and almond flour for a tender, satisfying texture without traditional flour. Naturally sweetened with maple syrup and loaded with real blueberries, they are moist, balanced, and simple to customize with optional flavor add-ins like cinnamon or citrus zest.
Ingredients
- 1 cup full-fat cottage cheese
- 2 large eggs
- 1½ cups almond flour
- 1/4 cup pure maple syrup
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 cup blueberries, fresh or frozen
- 2 tbsp butter or coconut oil, melted
Optional Add-Ins & Variations
- 1-1½ tsp ground cinnamon
- 1/8 tsp white pepper
- Pinch nutmeg
Citrus Bright Version
- Up to 2 teaspoons orange zest
Nutty Crumb Topping
- Combine:
- 1/4 cup almond flour
- 2 tbsp finely chopped walnuts or almonds
- 1½ tbsp maple syrup
- 1 tbsp melted butter
- 1/4 tsp cinnamon
- Pinch salt
Instructions
- Preheat oven to 350°F. Line a muffin tin with 9 paper liners.Add cottage cheese to a blender or food processor and blend until completely smooth. This ensures a tender texture.Transfer blended cottage cheese to a mixing bowl. Whisk in eggs, maple syrup, melted butter, and vanilla until fully combined.Stir in almond flour, baking powder, and salt until just incorporated. Do not overmix.Toss blueberries with 1 teaspoon almond flour, then gently fold them into the batter.Divide batter evenly among prepared muffin cups.Bake for 23–26 minutes, or until muffins are set and lightly golden on top.Allow muffins to cool in the pan for 5–10 minutes before transferring to a cooling rack. They will firm up as they cool.
Storage
- Store at room temperature for up to 2 days in a loosely covered container.Refrigerate up to 5–6 days.Freeze up to 3 months. Reheat gently before serving for best texture.
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