Easy cottage cheese muffins with blueberries are the best for a quick breakfast and extra protein! We are making them in a blender, so that means less dishes, yay! Also, made with simple ingredients and gluten free!

The first time I made banana blender muffins I fell in LOVE with how effortless it was.

There was no mixing wet ingredients and dry ingredients in a separate bowl and the delicious muffins still turned out with a great texture.

These days, being the busy mama I am, I’m taking all of the shortcuts I can get!

This includes sneaking protein into breakfast muffins to keep me fuller longer. Some turn their nose up at cottage cheese, but let me sell it.

Not only is it a great way to add more protein to your diet and take the place of other dairy ingredients (like sour cream and cream cheese), when it’s blended, it becomes a secret ingredient!

Plus, they still taste like classic muffins, so you really can’t go wrong!

Stick these cottage cheese recipes in your back pocket, you do not want to miss them!

Ingredients Needed

banana – make sure it’s ripe because it adds natural sweetness.
rolled or quick oats
cottage cheese– I like 4%
milk of choice – any dairy or non dairy milk can be used.
whole eggs
honey – can swap maple syrup
vanilla extract
baking powder and baking soda – make sure these are not expired! You will see a huge difference in how they make because these ingredients make the muffins rise.
salt
blueberries – or any of your favorite fruit or nut

How to Make Cottage Cheese Muffins

Coat the muffin tin with non stick cooking spray and/or line the tin with silicone or paper liners. Preheat the oven to 350 degrees.

Adds the oats to a high speed blender or food processor until they turn to a flour consistency.

To the blender, add all of the remaining ingredients except for the blueberries.

Blend on high until smooth. Scrape down the sides as needed.

Allow the batter to rest for 5-10 minutes, then fold in 3/4 cup of the blueberries.

Divide the batter evenly into the cups.

Bake until the tops are slightly golden brown for 20 minutes. Cool for 10 and enjoy with a cup of coffee!

How to Store

Keep leftover muffins in an airtight container in the refrigerator for up to a week or freeze for two months.

If you are going to freeze, wrap them in a piece of plastic wrap then place them in a freezer bag.

Then next time, you can grab a muffin on for road without having to thaw the whole batch.

Substitutions and Variations

Gluten-Free muffins: if you need a gluten-free option, just be sure the oats are free of gluten. Bob’s Red Mill is a great choice.

Chocolate chips: you know I put those in everything, so feel free to add some if you would like.

Dairy Free: use a plant based milk.

Lemon: use lemon zest to add a little citrus. Zest adds more flavor with being able to less lemon juice. Also, lemon juice is more liquid so the consistency of the batter may change.

Maple syrup: can be used in place of the honey. You could probably also use your favorite low carb sweetener of your choose.

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More Healthy and Tasty Muffin Recipes:

Healthy Peanut Butter Chocolate Banana Muffins

Almond Flour Banana Muffins – No added Sugar
Salted Chocolate Chip Sweet Potato Muffins | Healthy + Delicious
Oatmeal Chocolate Chip Muffins
Veggie Egg Muffins (Savory Muffin with Cheddar Cheese | Great for Low-Carb Diet