Blueberry Cottage Cheese Muffins
These Cottage Cheese Blueberry Muffins are light, fluffy, and packed with juicy blueberries. The cottage cheese adds protein and moisture, making them a wholesome and delicious breakfast or snack option. Perfect with coffee or as a grab-and-go treat!
Ingredients
- ¼ cup coconut oil melted (or substitute butter or another oil)
- ½ cup coconut sugar or substitute cane sugar or monk fruit sweetener
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup plain whole milk cottage cheese
- ¼ cup milk any dairy, nut, or seed milk
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup fresh blueberries tossed in a little flour to prevent sinking
Instructions
- Preheat oven: Set oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Mix wet ingredients: In a large bowl, whisk together melted coconut oil, coconut sugar, vanilla, cottage cheese, milk, and eggs until smooth.
- Combine dry ingredients: In another bowl, whisk flour, baking soda, salt, and cinnamon.
- Fold together: Gently fold the dry mixture into the wet mixture until just combined. Do not overmix.
- Add blueberries: Carefully fold in the blueberries coated in flour.
- Bake: Divide batter evenly among muffin cups and bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Tossing blueberries in flour prevents them from sinking to the bottom of the muffins.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Muffins can be frozen for up to 2 months. Thaw at room temperature or warm in the microwave before serving.