March 1, 2025

Healthy Cottage Cheese Protein Blueberry Muffins

Name: Cottage Cheese Protein Blueberry Muffins
Prep time: 5 min
Cook time: 30 min
Ingredients: 170 g Cottage Cheese; 150 g eggs ((about 3 large eggs)); 1 large banana (8-8.5" long); 1 scoop Protein Powder (Chocolate Peanut Butter or Vanilla Cinnamon are my go tos!); 2 tsp cinnamon

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These delicious muffins are simply made by blending up cottage cheese, mixing with eggs, protein powder, a mashed banana, some frozen blueberries, and some cinnamon and salt! Throw in the oven for 30-35 minutes and you’ll have some insanely delicious, high protein muffins that tastes like a dessert!

These delicious cottage cheese egg muffins are healthy and easy to make! They are great for meal prepping as you can make multiple muffin trays in the oven. These can be enjoyed as a main course for breakfast or as a healthy, high protein snack/dessert!

Kids reviews of Cottage Cheese Protein Blueberry Muffins

7 year old- Turned nose up at it, didn’t want to try them (currently not a fan of blueberries)

5 year old- Good (just 2 thumbs up)

3 year old- Super yummy (Loves these and is always asking to make them)

Why You’ll Love Cottage Cheese Protein Muffins

They taste like a delicious mixture of a blueberry muffin and an egg muffin. Loaded with protein, carbs, and healthy fats- these cottage cheese muffins are a perfect way to start the day!

These cottage cheese protein muffins are also a great side dish for:

As a dessert at breakfast (can be served with honey or maple syrup)
Tastes great as a healthy, high protein snack
Also tastes great as a dessert for dinner

Cottage cheese protein muffins are one of my go-tos for meal prepping as they taste just as good reheated in the toaster oven over the course of a week! It’s a simple, delicious recipe that can be enjoyed quicklly in the morning throughout a busy work week!

Recipe Ingredients

These ingredients can be modified based on your preferences. I’ve made these with several types of fruits such as strawberries, mixed berries, apples, etc. but have found that they taste best with blueberries. Here is what you will need to make these cottage cheese protein muffins.

Cottage Cheese: The main ingriedient, the blended cottage cheese gives the muffins a smooth, creamy rich base.
Eggs: The eggs give you a boost in healthy nutrients and a high quality protein.
Mashed Banana: The mashed banana is a great carb source and gives it a natural sweetness without having to add added sugars.
Cinnamon and Salt: Cinnamon is optional, but really makes these muffins taste like a delicious dessert.
Blueberries: You can use any fruit here really. I’ve found that blueberries taste the best but have made them with raspberries, blackberries, apples, or mixed berries. Using frozen fruit versus fresh makes the muffins a little more moist.
Protein Powder: I like to use Levels Peanut Butter Chocolate as the peanut butter flavor goes well with the blueberries. I’ve also used PBfit peanut butter powder or regular peanut butter with delicious results.

See recipe card below for complete list of ingredients and quantities.

The Directions:

These cottage cheese muffins are quick and easy to make. I love making them in big batches, giving me several days worth of breakfasts that I can quickly heat up in the toaster oven!

Step 1: Preheat oven to 350F. Grease muffin tins (butter or cooking spray not needed if using silicone muffin tins)

Step 2: Blend cottage cheese in a blender until smooth.

Step 3: Mash banana well but it’s okay to leave small lumps as these will taste great in your egg muffins

Step 4: Add eggs to the mashed banana and whisk until both are fully combined

Step 5: Combine the following ingredients together into the mixing bowl(eggs/banana, blended cottage cheese, protein powder/ peanut butter, cinnamon & salt) and mix until fully combined.

Step 6: Pour all ingredients into the muffin tins and add the blueberries/fruit on top. This step is purely done to make them look better, I have added the blueberries with the rest of the ingredients in step 5 and have noticed no difference in taste or texture.

Step 7: Bake for 30-35 minutes, or until eggs are set and toothpick passes through muffin cleanly. Let it cool for 2-5 minutes and carefully remove with a knife.

Step 8: Enjoy as a main dish for breakfast, a healthy mid day snack, or as a delicious dessert for lunch/dinner!

Tips for Delicious Cottage Cheese Protein Muffins:

Make sure cottage cheese is blended well. I have tried these without blending the cottage cheese, and they aren’t near as fluffy and the chunky texture of the cottage cheese may throw some people off.
Do not bake at too high of temperature. I know it may seem like you can save time by cooking at 425-450F, but it results in a muffin that gets crisp on the outside and not completely cooked on the inside.
You can make these with Greek Yogurt, however I have found that cottage cheese makes these muffins a little fluffier.
You can make so many delicious variations of these muffins. If you’re looking for more nutrients, add chia or flax seeds. You can ditch the fruit and cinnamon and add yesterday’s leftovers for a delicious egg muffin! I’ve made delicious muffins with leftover taco meat, leftover steak or rump roast, etc.
If you are meal prepping these, you can decrease the cooking time 5 minutes as you will heat these up at 350F for about 10 minutes reheating them

Recipe FAQS:

How to Store Egg Muffins

Cooked potatoes can be kept in the fridge for 3 to 4 days, according to the USDA. Store in a glass jar or airtight container.
Cooked potatoes can also be frozen for up to 1 year, although the quality of cooked potatoes suffers with freezing.

Do these have an egg taste to them?

Not really! The mixture of the banana, blueberries, and protein powder give it a muffin taste that you would eat for dessert.

What fruits can I put into my muffins?

I have tried several fruits and combinations. Berries seem to work the best, with blueberries making the best tasting muffins

More Cottage Cheese Egg Muffins to Try

More to come! You can use this same recipe and vary it to make egg muffins or casseroles with leftover fruits. These can also be easily made by ditching the cinnamon, blueberries, and flavored protein powder and using leftover meat (steak, taco meat, sausage, ham, etc.) and veggies (peppers, onions, mushrooms, etc.). These would go great with oven baked home fries on a Saturday morning! The combinations are endless, I haven’t had a bad one yet!

Cottage Cheese Protein Blueberry Muffins

These delicious muffins are simply made by blending up cottage cheese, mixing with eggs, protein powder, a mashed banana, some frozen blueberries, and some cinnamon and salt!

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Prep Time 5

Cook Time 30

Calories 60 kcal

Equipment

1 Mixing Bowl
1 whisk or fork
1 muffin tin pan

Ingredients

170 g Cottage Cheese
150 g eggs (about 3 large eggs)
1 large banana 8-8.5" long
1 scoop Protein Powder Chocolate Peanut Butter or Vanilla Cinnamon are my go tos!
2 tsp cinnamon

Instructions

Preheat oven to 350F and grease muffin tins (not needed if using silicone tins)
Blend cottage cheese into a blender until smooth
Mash banana well but it's okay to leave small lumps as these will taste great in your egg muffins
Add eggs to the mashed banana and whisk until both are fully combined
Combine the following ingredients together into the mixing bowl(eggs/banana, blended cottage cheese, protein powder/ peanut butter, cinnamon & salt) and mix until fully combined.
Pour all ingredients equally into each muffin tin and add the blueberries/fruit on top. This step is purely done to make them look better, I have added the blueberries with the rest of the ingredients in step 5 and have noticed no difference in taste or texture.
Bake for 30-35 minutes, or until eggs are set and toothpick passes through muffin cleanly. Let it cool for 2-5 minutes and carefully remove with a knife.
Enjoy as a main dish for breakfast, a healthy mid day snack, or as a delicious dessert for lunch/dinner! For additional sweetness, you can drizzle with honey or maple syrup

Keyword cottage cheese, eggs

Nutrition: