Gluten Free Blueberry Cottage Cheese Protein Muffins

These gluten free blueberry cottage cheese protein muffins are completely gluten free, refined sugar free, and actually taste like a real bakery-style muffin with that hint of cinnamon. You seriously have to add these healthy protein muffins to your meal prep rotation this week, whether you need quick high protein gluten free breakfast or snack option, or just want simple healthy protein desserts!

I created these blueberry protein muffins to be the ultimate high-protein gluten free snacks that actually taste amazing and will never make my body hurt after eating. By using a blend of almond and cassava flours mixed with blended cottage cheese, these healthy protein muffins deliver a beautifully moist bakery texture alongside plenty of easy to digest protein. Whether you need a quick morning bite to avoid an afternoon crash or are looking for simple healthy protein desserts, this recipe is guaranteed to become your new meal prep obsession! If you're looking for a little muffin variety, you can also try these Chocolate Chip Blueberry Protein Muffins or these Pumpkin Protein Muffins!

Need even more ways to sneak protein into your day? Try this Cottage Cheese Cookie Dough, Brownies, Chocolate Chip Cookies, Peaches & Cottage Cheese, Easy High Protein Cottage Cheese Chocolate Mousse, Overnight Oats, No Bake Lemon Cottage Cheese Cheesecake Cups, or even this Chocolate Peanut Butter Ice Cream! And if you are looking for more gluten free breakfast recipes, try these 25+ Easy Gluten Free Breakfast Ideas for Busy Mornings.

Why You’ll Love This Blueberry Muffin Recipe

• It is protein packed. Made using almond flour, vanilla protein powder, eggs, and blended cottage cheese, these fluffy healthy protein muffins are a great grab-and-go way to add extra protein into your morning routine.
• It is gluten free and grain free. Made with naturally grain free almond and cassava flours, these high protein muffins are great for those looking to reduce the amount of grains in their diet to help manage inflammation.
• It is great for meal prep. Make these blueberry muffins ahead of time and they make the perfect grab-and-go breakfast or snack on those busy mornings. Your body will thank you later when it is filled with muffins that are both sweet and packed with protein and no refined sugar.

Blueberry Protein Muffin Ingredients (and Substitutions)

Cottage Cheese. I highly recommend using a full fat cottage cheese for the best moisture. Blending it makes it completely smooth, so you get all the protein without any of the curds. My preferred brands are Good Culture Cottage Cheese or Daisy Cottage Cheese, but use whatever brand you have at home!

Almond Flour & Cassava Flour. I prefer to make protein muffins using a combination of almond flour and cassava flour, but you can also use a paleo flour blend or gluten free all purpose flour if you have an allergy to almond. It creates the perfect soft texture.

Protein Powder. I love using vanilla protein powder but if you have wild blueberry protein powder on hand, that is a fantastic swap to really enhance the berry flavor!

Baking Soda and Baking Powder. Choose a certified gluten free option if needed to give these muffins a beautiful rise.

Eggs. Be sure to use room temperature eggs so they blend into the batter better. If you forgot to take your egg out of the fridge ahead of time, I have a pro tip for you! Place the egg in a bowl of warm water for 3-5 minutes before using.

Coconut Sugar. Adding coconut sugar adds some natural sweetness with a lower glycemic index.

Avocado Oil. This heart healthy oil keeps the muffins incredibly moist. If you prefer, melted coconut oil works equally as well!

Vanilla Extract. Use a high quality vanilla extract for best results. If you don't have that kind, you are welcome to use whatever vanilla extract you have at home, it may just not be have as strong of a vanilla flavor in the end result.

Lemon Zest or Extract. Fresh lemon zest is preferred because the oils add so much brightness. If you do not have any fresh lemons on hand, a teaspoon of lemon extract will do the trick nicely!

Salt. I prefer to use sea salt to balance out the sweetness. If you have to, table salt is fine for this recipe as well.

Cinnamon. A touch of cinnamon adds a cozy warmth to these blueberry muffins and makes them taste just like a bakery-style blueberry muffin.

Blueberries. You can use fresh or frozen blueberries. If you use frozen blueberries, just make sure to not thaw the blueberries before using them in the batter.

Blueberry Protein Muffin Step by Step Instructions

1. Prep. Preheat your oven to 350 degrees Fahrenheit. Line a 12 cup muffin tin with parchment paper muffin liners and set aside.

2. Blend the cottage cheese. Put the cottage cheese in the food processor and blend it until completely smooth and fluffy (no clumps if possible), which takes about 1 to 2 minutes. Leave it in the food processor until you are ready for it.

3. Mix the wet ingredients. In a large mixing bowl, whisk together the eggs, vanilla, whipped cottage cheese, and coconut sugar until all incorporated. Whisk in the avocado oil and lemon extract (if using) into the wet ingredients until that is also perfectly mixed in.

4. Mix the dry ingredients. Add the almond flour, cassava flour, protein powder, baking soda, baking powder, salt, and cinnamon to a separate medium mixing bowl. Whisk to combine.

5. Combine wet and dry. Pour the dry ingredients into the wet ingredient bowl and fold the dry ingredient mixture into the wet ingredients using a silicone spatula until fully combined. Make sure there are no clumps of flour or protein powder hiding at the bottom!

6. Fold in the mix ins. Next, carefully fold in the blueberries and lemon zest into the muffin batter until all incorporated using the same silicone spatula as the step before.

7. Scoop into tin. Scoop the batter into the prepared parchment-lined muffin tin. I like to use a ¼ cup measuring cup or a 4 tbsp. cookie scoop to make sure muffins are uniform.

8. Bake. Bake for 35 to 40 minutes until a toothpick comes out clean when poked in the middle of the muffin. Enjoy!

Blueberry Protein Muffin Expert Tips & Tricks

• The Secret to the Perfect Texture is the Cottage Cheese. Blending the cottage cheese is absolutely non-negotiable; this step creates a silky smooth muffin batter.
• Spoon and Level Flours. Gluten free flours like almond and cassava can pack down tightly in the bag. If you dunk your measuring cup straight in, you will end up with way too much flour and a dry, crumbly muffin. Always use a spoon to scoop the flour into your measuring cup and gently level it off with a butter knife to keep these high protein snacks incredibly moist and soft.
• Use Room Temperature Eggs. Using room temperature eggs is the secret to getting your avocado oil and blended cottage cheese to mix seamlessly. If you are rushing to prep your healthy snacks for the week and forgot to take your eggs out of the fridge, do not panic! Just drop the whole eggs in a bowl of warm water for five minutes while you line your muffin tin. It works like an absolute charm.
• Prep Once, Snack All Week. Between work, workouts, and just trying to keep up with life, I like having high protein gluten free snacks ready to go. I highly recommend making a double batch of these on Sunday for the rest of the week. They are the perfect grab and go option with your morning coffee.

Gluten Free Protein Muffin FAQs

Can you taste the cottage cheese in these muffins?

Not at all! Blending the cottage cheese until it is smooth, completely removes the texture of the curds. It simply acts as a creamy base that adds moisture to the gluten free flours and protein powder, and it is a huge serving of protein.

What is the best kind of protein powder to use?

Rule of thumb: you need to love the protein powder you use in any of my protein recipes because if you hate the taste or texture, then you will not love the recipe results either. I prefer using a vanilla protein powder that I love using in lots of my bakes; you can use your favorite whey, collagen, or plant based protein powder for this recipe. If you're looking for a new protein powder, check out this guide I created for gut friendly protein powders! 

Can I use frozen blueberries?

Yes, you absolutely can use frozen blueberries. Just make sure to NOT thaw them first so they do not turn your entire batter purple! Yes, fold in frozen blueberries into the batter during that step; I promise it will be totally fine!

Why do you use a mix of almond and cassava flour?

This combination bakes like traditional wheat flour beautifully without the gluten. It keeps the muffins light and fluffy, and these flours will make you not feel bloated or heavy after eating them (total bonus!). If you don't have these flours on hand, you can use a gluten free flour blend instead but, be aware that the texture might give a slightly different result.

What can I use if I do not have avocado oil?

If you are out of avocado oil or you just don't use it, you can easily substitute that oil with an equal amount of melted coconut oil!

How to Store These Gluten Free Protein Muffins

First, let the muffins cool completely (no soggy muffins here!). Then, place them in a freezer safe bag or airtight container. Store these gluten free protein muffins in an airtight container in the fridge for up to 5 days, or at room temperature for up to 3 days. You can also freeze the muffins up to 3 months! If you are freezing the muffins, just let them thaw in the fridge overnight when you are ready to eat them.

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