These blueberry crumble muffins are soft, lightly sweet, and packed with protein.
The secret is cottage cheese. I blend it right into the batter, so it disappears completely and leaves behind a moist, tender crumb.
You get a real protein boost without any dryness or chalky texture, which is usually the problem with protein baked goods.
The crumble topping adds a nice bit of crunch, and the blueberries turn jammy and soft while they bake.
They are great for breakfast, for a snack after the gym, or just with a coffee in the afternoon.
Why I Love This Recipe
Packed With Protein – Cottage cheese and whey-casein powder give each muffin a serious protein boost you can feel good about.
Soft And Moist – The blended cottage cheese keeps every bite tender and never dry or crumbly.
Sweet Blueberry Bursts – Fresh blueberries pop in every bite and add a juicy natural sweetness kids and adults love.
Crunchy Crumble Top – The cinnamon oat crumble adds a golden crunch that makes these feel like a real treat.
The Ingredients
For the Muffins
- 1 1/2 cups Full-Fat Cottage Cheese
- 2 Large Eggs
- 1/2 cup Maple Syrup
- 1/4 cup Melted Butter
- 2 tsp Pure Vanilla Extract
- 1 3/4 cups Oat Flour
- 1/2 cup Vanilla Whey-Casein Protein Powder
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Fine Salt
- 1 cup Blueberries
For the Crumble
- 1/3 cup Rolled Oats
- 1/4 cup Almond Flour
- 2 tbsp Brown Sugar
- 2 tbsp Melted Butter
- 1/2 tsp Ground Cinnamon
How to Make This Recipe
Step 1
Heat the oven to 350 F and line a 12-cup muffin pan with paper liners.
Step 2
Stir the rolled oats, almond flour, brown sugar, melted butter, and cinnamon together until small clumps form. Set the crumble aside.
Step 3
Blend the cottage cheese, eggs, maple syrup, melted butter, and vanilla extract until smooth and creamy.
Step 4
Whisk the oat flour, protein powder, baking powder, baking soda, and salt in a large bowl. Add the blended cottage cheese mixture and stir just until combined.
Step 5
Gently fold the blueberries into the batter, then divide it evenly among the prepared muffin cups.
Step 6
Sprinkle the crumble over the muffins. Bake for 21 to 25 minutes, until the tops spring back lightly and the centers are set.
Step 7
Cool the muffins in the pan for 10 minutes, then transfer them to a cooling rack and let them cool for at least 20 minutes before serving.
Quick Tips
Blend the Cottage Cheese Until Smooth
Full-fat cottage cheese has curds in it, so I always blend it until it looks completely creamy with no lumps left. This is what gives the muffins that soft, moist crumb instead of chewy little pockets.
From my experience, letting the blender run an extra 20 to 30 seconds makes a big difference. Scrape down the sides once and blend again so every bit gets smooth.
Measure the Oat Flour the Right Way
Oat flour packs down easily, so I spoon it into the measuring cup and level it off with a knife instead of scooping straight from the bag.
If you scoop, you can end up with way too much flour, and that leaves you with dry, heavy muffins. The spoon-and-level method keeps the batter soft and the muffins tender.
Stir Just Until Combined
Once you add the blended cottage cheese mixture to the dry ingredients, stir only until you no longer see dry streaks. A few small lumps are totally fine.
I’ve found that protein powder gets gummy and tough when you overwork it. The less you stir at this stage, the lighter and fluffier your muffins turn out.
Quick Answers
Can I use frozen blueberries instead of fresh?
Yes, and you should add them straight from the freezer without thawing them first, since thawed berries release purple juice that streaks through the whole batter.
Toss the frozen berries with a teaspoon of the oat flour before folding them in, which helps them stay suspended instead of sinking. Frozen berries also hold more water, so give the muffins an extra 2 to 3 minutes in the oven.
Cottage Cheese Protein Blueberry Crumble Muffins
Ingredients
Equipment
Method
- Heat the oven to 350 F and line a 12-cup muffin pan with paper liners.
- Stir the rolled oats, almond flour, brown sugar, melted butter, and cinnamon together until small clumps form. Set the crumble aside.
- Blend the cottage cheese, eggs, maple syrup, melted butter, and vanilla extract until smooth and creamy.
- Whisk the oat flour, protein powder, baking powder, baking soda, and salt in a large bowl. Add the blended cottage cheese mixture and stir just until combined.
- Gently fold the blueberries into the batter, then divide it evenly among the prepared muffin cups.
- Sprinkle the crumble over the muffins. Bake for 21 to 25 minutes, until the tops spring back lightly and the centers are set.
- Cool the muffins in the pan for 10 minutes, then transfer them to a cooling rack and let them cool for at least 20 minutes before serving.