Looking for a wholesome, protein-packed breakfast or snack you can grab on the go? These Blueberry Cottage Cheese Muffins with Streusel are just the thing! Made with creamy cottage cheese, naturally sweetened with date sugar and maple syrup and topped with a golden cinnamon streusel, they’re soft, fluffy and bursting with fresh blueberry flavor.
Blueberry Cottage Cheese Muffins with Streusel
Not only are they delicious warm from the oven, but they also freeze well and are perfect for meal prep. Best of all, they’re refined sugar-free and made with spelt flour, a more nutritious and gut-friendly alternative to regular wheat flour.
Whether you need a healthy snack, breakfast on the run or just love a warm, homemade muffin, this recipe will be your new favorite.
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Why You’ll Love These Blueberry Cottage Cheese Muffins:
- High in protein thanks to cottage cheese
- Naturally sweetened with date sugar and maple syrup
- Soft and fluffy texture with a delicious cinnamon streusel topping
- Made with spelt flour – easier on digestion and more nutrient-rich
- No refined sugar and minimal gluten
- Great for meal prep or freezing for later
Make up a batch today! There’s nothing better than homemade blueberry muffins.
Blueberry Streusel Cottage Cheese Muffins
Servings: 12 Prep: 15 minutes | Bake Time: 20-22 minutes | Total Time: 35 minutes
Ingredients:
- 2 c all-purpose flour (*I used white spelt)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- Zest of 1 lemon
- ⅓ c avocado oil
- ½ c date sugar
- ⅓ c maple syrup
- 2 tsp vanilla extract
- ¼ c milk with 1 tsp apple cider vinegar
- ⅔ c cottage cheese
- 2 eggs
- 1 c blueberries (fresh or frozen)
- 1 Tbsp flour
Streusel Crumble
- ½ c flour
- ½ c coconut sugar
- 1 tsp cinnamon
- ¼ c melted ghee or butter
Directions:
- Preheat the oven to 350 F, and line cupcake tin with paper cupcake or silicone liners.
- Using a fork, mix together the streusel crumble topping and set to the side.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, lemon zest and cinnamon.
- In a separate large bowl, whisk together the oil, sugar, syrup, vanilla, milk, cottage cheese and eggs until combined.
- Add the dry ingredients to the wet and stir until just combined.
- In the same bowl that had the dry ingredients, add the blueberries and 1 Tbsp of flour. Roll the berries around in the bowl until they are coated with the flour. This helps to keep them from sinking to the bottom of the muffins.
- Using an ice cream scoop, evenly portion the batter into the muffin tin.
- Using a spoon, divide the streusel mix on top of the muffin batter.
- Bake on the middle rack of the oven for 20 – 22 minutes. If your oven tends to run warm, start checking at the 20 minutes mark to see if they are done. Insert a toothpick in the center, and if it comes out with minimal crumbs, remove the muffins from the oven.
- Transfer the muffins to a wire rack to cool for 5 minutes before removing from the pan to cool completely.
Tips & Storage:
- Store at room temperature for up to 2 days.
- Freeze in an airtight container for up to 3 months.
- Best enjoyed warm—but just as good thawed and reheated!
Bake
Blueberry Cottage Cheese Muffins with Streusel
Soft, fluffy, and high in protein, these Blueberry Streusel Cottage Cheese Muffins are refined sugar free and made with spelt flour. The perfect healthy breakfast or snack!
Ingredients
- 2 c all-purpose flour (*I used white spelt)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- Zest of 1 lemon
- ⅓ c avocado oil
- ½ c date sugar
- ⅓ c maple syrup
- 2 tsp vanilla extract
- ¼ c milk with 1 tsp apple cider vinegar
- ⅔ c cottage cheese
- 2 eggs
- 1 c blueberries (fresh or frozen)
- 1 Tbsp flour
Streusel Crumble
- ½ c flour
- ½ c coconut sugar
- 1 tsp cinnamon
- ¼ c melted ghee or butter
Instructions
- Preheat the oven to 350 F, and line cupcake tin with paper cupcake or silicone liners.
- Using a fork, mix together the streusel crumble topping and set to the side.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, lemon zest and cinnamon.
- In a separate large bowl, whisk together the oil, sugar, syrup, vanilla, milk, cottage cheese and eggs until combined.
- Add the dry ingredients to the wet and stir until just combined.
- In the same bowl that had the dry ingredients, add the blueberries and 1 Tbsp of flour. Roll the berries around in the bowl until they are coated with the flour. This helps to keep them from sinking to the bottom of the muffins.
- Using an ice cream scoop, evenly portion the batter into the muffin tin.
- Using a spoon, divide the streusel mix on top of the muffin batter.
- Bake on the middle rack of the oven for 20 - 22 minutes. If your oven tends to run warm, start checking at the 20 minutes mark to see if they are done. Insert a toothpick in the center, and if it comes out with minimal crumbs, remove the muffins from the oven.
- Transfer the muffins to a wire rack to cool for 5 minutes before removing from the pan to cool completely.
Notes
- Store at room temperature for up to 2 days.
- Freeze in an airtight container for up to 3 months.
- Best enjoyed warm—but just as good thawed and reheated!
You may also like to try more of our healthy snack recipes like Healthy and Delicious No-Bake Peanut Butter Protein Bites (Gluten Free!) and Homemade Cherry Chocolate Granola Bars Are a Healthy Sweet Snack.
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