If you are looking for a high-protein muffin that comes together quickly with everyday ingredients, these Kodiak Cottage Cheese Blueberry Muffins might be exactly what you’ve been missing.
They’re lightly sweet, loaded with blueberries, and satisfying enough to keep you going all morning—without feeling heavy or indulgent.
I love making a small batch on the weekend and keeping a few in the freezer for busy weekday mornings. Just warm one up, pair it with a little yogurt or fruit, and breakfast is done.
A Small-Batch Muffin That’s Big on Protein
I’ve been a muffin lover for as long as I can remember. Before WW, I was a regular at Dunkin’ Donuts and Costco, grabbing those big, sweet muffins without giving them a second thought. Then I joined WW and got a good look at just how heavy and calorie-packed they really were. It was a bit of a wake-up call.
These days I make my own. Lightly sweetened, made with wholesome ingredients, and actually satisfying in a way those oversized muffins never really were. These Kodiak Cottage Cheese Blueberry Muffins have become one of my favorites—and once you try them, I think you’ll understand why.
They come together quickly with just a bowl and a whisk. Kodiak Cakes mix and cottage cheese do the heavy lifting on protein and staying power, while a handful of blueberries adds natural sweetness and a little burst of color in every bite. I love making a small batch on the weekend and tucking a few in the freezer for busy weekday mornings. Just warm one up, pair it with some yogurt or fruit, and breakfast is handled.
Simple, nourishing, and genuinely good — exactly the kind of recipe I want in my rotation.
Why You’ll Love This Recipe
High in protein — Kodiak mix and cottage cheese do the heavy lifting, with about 7g of protein per muffin.
Easy to make — Just a bowl, a whisk, and a muffin tin.
Lightly sweet and full of blueberry flavor — satisfying without being over the top.
WW-friendly and freezer-friendly — make a batch and you’re set for the week.
Small batch — just 6 muffins, so nothing goes to waste.
Ingredients and Substitutions
Kodiak Cakes Buttermilk Power Cakes Mix — A whole-grain, high-protein pancake mix with leavening already included. The classic buttermilk flavor works great here, but Cinnamon Oat would also be delicious. If you’re using a different brand of protein pancake mix, just check that it includes leavening and isn’t overly sweetened.
Low-fat cottage cheese — Adds protein, moisture, and tenderness to the batter. I usually use 1% or 2%. Plain Greek yogurt can be substituted if that’s what you have—the texture will be slightly different, but it works.
Egg — Provides structure and a little extra protein. If you need an egg-free version, a flax egg or egg replacer may work, though I haven’t tested it in this recipe.
Unsweetened applesauce — Keeps the muffins moist and adds a touch of natural sweetness. Mashed banana is a great swap if you love that flavor.
Sugar — Just 2 tablespoons lightly sweetens the batch. You can reduce to 1 tablespoon or use a sugar substitute like monk fruit or a stevia blend to lower the points. I also sometimes use maple syrup.
Vanilla extract — Optional, but it adds depth and rounds out the flavor.
Cinnamon — Adds a warm, cozy note that pairs beautifully with blueberries. A pinch of nutmeg or cardamom would also be lovely.
Baking powder — Optional, but it helps give the muffins a little extra lift, especially if you’re using frozen berries or heavier mix-ins.
Blueberries — Fresh or frozen both work well. No need to thaw frozen berries—just stir them in straight from the freezer.
Milk — Helps loosen the batter so it scoops easily and bakes evenly. Any milk works here—dairy, almond, oat, or soy.
WW Points and Calories Information
According to my calculations, each muffin has approximately 86 calories and 3 WW Points.
To see your personalized WW Points, track this recipe in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How To Make Kodiak Cakes Cottage Cheese Blueberry Muffins
Step 1: Preheat your oven to 375°F. Line 6 muffin cups with paper liners or lightly spray with nonstick spray.
Step 2: In a medium bowl, whisk together the cottage cheese, egg, applesauce, sugar, and vanilla until well blended.
Step 3: Stir in the Kodiak mix, cinnamon, and baking powder (if using). Add the milk and mix just until combined—the batter will be thick but should scoop easily.
Step 4: Gently fold in the blueberries. Divide the batter evenly among the muffin cups.
Step 5: Bake for 15 to 18 minutes, or until the tops are set and a toothpick inserted in the center comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.
1cupKodiak Cakes Power Cakes Buttermilk Flapjack and Waffle Mix
1/2cuplow fat cottage cheese
1largeegg
2tablespoonunsweeteened applesauce
2tablespoonssugar
1/2teaspoonvanilla extract
1/4teaspoonground cinnamon (optional)
1/2teaspoonbaking powder (optional)
1/3cupblueberries (fresh or frozen)
2tablespoonlow fat milk
Instructions
Preheat oven to 375°F. Line or spray 6 muffin cups.
In a bowl, whisk cottage cheese, egg, applesauce, sugar, and vanilla. Stir in Kodiak mix, cinnamon, and baking powder. Add milk and stir until just combined.
Fold in blueberries and divide batter evenly into muffin cups.
Bake 15–18 minutes, or until golden and cooked through. Cool in pan 5 minutes before transferring to a wire rack
Notes
Serving size: 1 muffinWW Points: 3Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)These muffins come together quickly with just a bowl and a whisk. Kodiak Cakes Mix and cottage cheese do the heavy lifting on protein and staying power, while a handful of blueberries adds natural sweetness and a little burst of color in every bite.I love making a small batch on the weekend and tucking a few in the freezer for busy weekday mornings. Just warm one up, pair it with some yogurt or fruit, and breakfast is handled.
Can I use Greek yogurt instead of cottage cheese? Yes! It changes the texture slightly but still works well.
Can I use other fruit? Absolutely. Chopped strawberries, raspberries, or diced apple would all be delicious.
Are these muffins sweet? They are lightly sweet—just enough for breakfast. If you prefer a sweeter muffin, add an extra tablespoon of sugar or sprinkle the tops with a little cinnamon sugar before baking.
Can I freeze these muffins? Yes! Let them cool completely, wrap each one individually, and store in a zip-top bag or container in the freezer. Warm them up in the microwave for 20 to 30 seconds when you’re ready to enjoy one.
Can I double the recipe? Easily. Just double all the ingredients and use a standard 12-cup muffin tin.
