High Protein Sourdough Cottage Cheese Blueberry Muffins

I’ve always loved muffins, but most of the time they’re either too sweet or don’t keep me full for long. That’s why I started making these sourdough cottage cheese blueberry muffins.

They’re not just any muffins – they’re high in protein, fluffy, and packed with juicy blueberries.

I usually enjoy these muffins for breakfast with my morning coffee, but they’re also great for a quick snack during the day.

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Here’s a quick look at the recipe details:

Feature	Info
Calories (per muffin)	~170–200
Protein	10–12 g per muffin
Carbohydrates	Moderate (depending on flour used)
Gluten-Free	Optional (use gluten-free sourdough)
Vegan	No (contains dairy and eggs)
Keto-Friendly	Yes, with almond flour substitutions
Flavor Profile	Lightly tangy, sweet, and fruity
Best Time to Eat	Breakfast, snack, or post-workout

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Why You’ll Love This Recipe

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• It’s high in protein, keeping you full for hours.
• The sourdough adds a unique flavor you don’t find in regular muffins.
• Cottage cheese makes the texture moist and tender without being greasy.
• Packed with fresh blueberries for a natural burst of sweetness.
• Great for meal prep – you can bake a batch and enjoy them all week.
• Can be adapted to gluten-free or keto depending on your flour choice.
• Works as both a sweet breakfast and a savory-style snack.

Ingredients to Make Sourdough Cottage Cheese Blueberry Muffins

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To make these muffins, you only need simple and wholesome ingredients that you probably already have at home. Here’s everything you’ll need:

Ingredients List

• 1 cup sourdough starter (active or discard)
• 1 cup cottage cheese (small curd, full-fat or low-fat)
• 2 large eggs
• 1/3 cup honey or maple syrup
• 1/4 cup olive oil or melted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups flour (all-purpose, whole wheat, or almond flour for low-carb)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh or frozen blueberries

Ingredient Breakdown

• Sourdough starter: This adds a mild tang and helps with a soft, airy texture. You can use either active starter or discard, depending on what you have on hand.
• Cottage cheese: The star of this recipe, giving the muffins creaminess, protein, and a rich but light bite.
• Eggs: They bind the ingredients together and help the muffins rise beautifully.
• Honey or maple syrup: Adds natural sweetness and keeps the muffins moist without making them overly sugary.
• Olive oil or melted butter: Provides healthy fats and makes the muffins tender.
• Vanilla extract: Brings out the flavor of the blueberries and balances the tang of the sourdough.
• Flour: You can use all-purpose for a classic texture, whole wheat for extra fiber, or almond flour for a keto-friendly option.
• Baking powder and baking soda: Essential for giving the muffins their fluffy rise.
• Salt: Enhances all the flavors and keeps the taste balanced.
• Blueberries: The juicy bursts of sweetness in every bite. Fresh works best, but frozen is a great backup.

Steps to Make Sourdough Cottage Cheese Blueberry Muffins

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Making these muffins is simple and straightforward. The key is to mix the ingredients carefully so the texture stays light and fluffy while the blueberries remain juicy. Here’s a step-by-step guide:

Step 1: Prepare Your Ingredients

Before starting, gather all your ingredients and measure them out. This helps you stay organized and ensures you don’t miss anything. If you’re using frozen blueberries, keep them in the freezer until you’re ready to fold them in to prevent extra moisture.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the sourdough starter, cottage cheese, eggs, honey (or maple syrup), olive oil (or melted butter), and vanilla extract. Whisk until the mixture is smooth and creamy. The cottage cheese may leave small curds, which is perfectly fine and will melt into the muffins as they bake.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Mixing the dry ingredients separately helps distribute the leavening agents evenly, which ensures the muffins rise properly.

Step 4: Bring the Batter Together

Slowly add the dry mixture into the wet mixture, folding gently with a spatula. Be careful not to overmix, as this can make the muffins dense. The batter should be thick but still spoonable.

Step 5: Add the Blueberries

Gently fold the blueberries into the batter, being careful not to crush them. If you’re using frozen blueberries, toss them lightly in a tablespoon of flour before folding them in—this keeps them from sinking to the bottom.

Step 6: Fill the Muffin Tin

Line a muffin pan with paper liners or lightly grease the cups. Spoon the batter evenly into each cup, filling them about three-quarters full. This gives the muffins space to rise without overflowing.

Step 7: Bake the Muffins

Preheat your oven to 350°F (175°C). Bake the muffins for 20–25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly firm to the touch.

Step 8: Cool and Enjoy

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Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. This helps them set and prevents sogginess at the bottom. Once cooled slightly, they’re ready to eat—warm, fluffy, and full of blueberry goodness.

Serving Suggestions

These sourdough cottage cheese blueberry muffins are versatile and can be enjoyed in many ways. They’re delicious on their own, but pairing them with the right sides or toppings can make them even better.

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• Breakfast option: Serve with a hot cup of coffee, tea, or a smoothie for a balanced start to your day.
• Snack time: Pair with Greek yogurt or a handful of nuts for a protein-packed mid-day boost.
• Sweet touch: Spread a little almond butter, peanut butter, or cream cheese on a warm muffin for extra richness.
• On-the-go treat: Wrap one up and take it to work, school, or after a workout for a quick and healthy bite.
• Brunch idea: Arrange them on a platter with fresh fruit, cheese, and boiled eggs to create a hearty brunch spread.

These muffins work well as both a standalone snack and part of a bigger meal, making them a flexible recipe for any occasion.

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Meal Prep Tips: Can We Make Sourdough Cottage Cheese Blueberry Muffins in Advance?

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Yes, these muffins are perfect for making in advance, which makes them a great meal prep option. They store well and keep their texture and flavor for several days.

Here’s how you can make them ahead:

• Bake and store: Prepare a full batch, let them cool completely, and store them in an airtight container at room temperature for up to 2 days.
• Refrigeration: If you want them to last longer, refrigerate them in a sealed container for up to 5–6 days. They stay moist because of the cottage cheese.
• Freezing option: Wrap individual muffins in plastic wrap or parchment paper, then place them in a freezer-safe bag. They’ll keep well for up to 2 months.
• Reheat when needed: When you’re ready to eat, just warm a muffin in the microwave for 20–30 seconds or in the oven at a low temperature until heated through.

This makes it easy to have a healthy, high-protein snack or breakfast ready to go anytime during the week.

Tips and Tricks

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• Don’t overmix the batter: Once you combine the wet and dry ingredients, mix gently. Overmixing can make the muffins dense and tough.
• Room temperature ingredients: If possible, bring your eggs and cottage cheese to room temperature before mixing. This helps the batter come together smoothly.
• Use fresh blueberries: Fresh berries give the best flavor and texture. If using frozen, keep them frozen until the last step and coat them lightly in flour to prevent sinking.
• Check for doneness: Every oven is slightly different, so start checking at 20 minutes. Insert a toothpick in the center—it should come out clean or with just a few crumbs.
• Line or grease the pan well: To avoid sticking, use parchment liners or lightly grease each muffin cup.
• Sweetness level: Adjust honey or maple syrup depending on how sweet you like your muffins. You can even add a sprinkle of cinnamon sugar on top before baking for extra flavor.
• Boost the protein: Add a scoop of your favorite unflavored or vanilla protein powder to the dry ingredients for an extra protein punch.

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Variations of Sourdough Cottage Cheese Blueberry Muffins

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One of the best things about this recipe is its flexibility. You can change flavors, swap ingredients, or even make it more savory or dessert-like depending on your mood. Here are some tasty variations to try:

• Chocolate Chip Muffins: Replace blueberries with dark chocolate chips for a dessert-style version. A sprinkle of sea salt on top makes them extra special.
• Citrus Burst Muffins: Add lemon or orange zest to the batter for a refreshing tang that pairs beautifully with blueberries.
• Nutty Delight Muffins: Fold in chopped almonds, walnuts, or pecans for extra crunch and healthy fats.
• Savory Option: Skip the blueberries and add spinach, cheddar cheese, and herbs for a protein-rich, savory breakfast muffin.
• Keto-Friendly Muffins: Swap all-purpose flour with almond flour and use a low-carb sweetener instead of honey or maple syrup.
• Protein Boosted: Add a scoop of protein powder into the batter. This makes them similar to other high-protein recipes like these German Pancakes.

If you love the tang of sourdough, try experimenting with other sourdough recipes like these Sourdough Cottage Cheese Protein Pancakes for variety.

Storage Instructions

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These muffins are not only delicious but also very storage-friendly. Here’s how to keep them fresh and tasty:

• Room temperature: Store in an airtight container for up to 2 days. Keep them in a cool, dry place away from direct sunlight.
• Refrigerator: For longer freshness, refrigerate in a sealed container for 5–6 days. The cottage cheese keeps them moist even after chilling.
• Freezer: Wrap muffins individually in parchment paper or plastic wrap, then place them in a freezer-safe bag. They’ll last up to 2 months without losing texture.
• Reheating: Warm them in the microwave for 20–30 seconds or in the oven at 300°F (150°C) for 5–8 minutes until heated through.

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Recipe FAQs

Q1: Can I use sourdough discard instead of active starter?
Yes! Both active starter and discard work. Discard will give a slightly less tangy flavor but still provide moisture and texture.

Q2: Can I make these muffins gluten-free?
Absolutely. Swap the flour with a gluten-free blend or almond flour for a keto-friendly option.

Q3: Can I substitute the cottage cheese?
If you don’t have cottage cheese, Greek yogurt or ricotta cheese are good alternatives, though the texture may vary slightly.

Q4: Can I make these muffins without sweetener?
Yes, you can skip honey or maple syrup if you prefer a savory muffin. Alternatively, use a sugar-free sweetener for a low-carb version.

Q5: Do I need to thaw frozen blueberries before baking?
No, keep them frozen. Just toss them in a little flour before folding them in to avoid extra moisture.

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Conclusion

Sourdough cottage cheese blueberry muffins are the perfect blend of high protein, healthy fats, and natural sweetness. They’re soft, moist, and filled with juicy blueberries in every bite.

With their versatility, you can enjoy them as a quick breakfast, post-workout snack, or even as part of a brunch spread.

Plus, they’re meal-prep friendly, freezer-safe, and can be adapted into many different variations.

If you’re looking for a muffin recipe that’s wholesome, flavorful, and easy to make, this one checks all the boxes.

Bake a batch today and enjoy a delicious, nutritious treat that fits perfectly into your healthy lifestyle.