Why You’ll Love This Recipe
- Quick and Easy: Prepared in under 35 minutes, these muffins are perfect for busy mornings.
- High in Protein: The addition of cottage cheese provides a protein boost, keeping you fuller longer.
- Naturally Sweetened: Fresh blueberries and coconut sugar offer natural sweetness without refined sugars.
- Make-Ahead Friendly: Ideal for meal prepping, ensuring a grab-and-go breakfast throughout the week.
Ingredients
- 1/4 cup coconut oil, melted (substitute with any other oil or butter)
- 1/2 cup coconut sugar (or cane sugar or monk fruit sweetener)
- 1 teaspoon vanilla extract
- 1 cup plain whole milk cottage cheese
- 1/4 cup milk (any nut or seed milk works)
- 2 large eggs
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup fresh blueberries, tossed in flour
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Set the oven to 375°F (190°C). Line a muffin tin with liners, greasing them lightly to prevent sticking.
- Combine Wet Ingredients: In a large bowl, whisk together melted coconut oil, coconut sugar, vanilla extract, milk, and eggs until well combined. Stir in the cottage cheese.
- Add Dry Ingredients: To the wet mixture, add all-purpose flour, baking soda, salt, and ground cinnamon. Fold gently until just combined; avoid overmixing.
- Incorporate Blueberries: Gently fold in the flour-tossed blueberries, ensuring even distribution throughout the batter.
- Fill Muffin Tins: Using a scoop or spoon, divide the batter evenly among the prepared muffin liners, filling each about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for at least 30 minutes before removing. This helps prevent the liners from sticking. Enjoy warm or at room temperature.
Servings and Timing
- Yield: Approximately 12 muffins
- Preparation Time: 10 minutes
- Cooking Time: 23-25 minutes
- Total Time: About 35 minutes
Variations
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free: Use dairy-free cottage cheese and plant-based milk alternatives.
- Different Fruits: Replace blueberries with raspberries, diced strawberries, or chopped apples for variety.
- Nutty Addition: Fold in chopped nuts like walnuts or almonds for added crunch.
Storage/Reheating
- Room Temperature: Store muffins in an airtight container on the counter for up to 1 day.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days.
- Freezing: Place muffins in a freezer-safe container and freeze for up to 45 days. To enjoy, defrost in the fridge overnight or at room temperature.
- Reheating: Warm muffins in the microwave for about 30 seconds before serving to enhance flavor and texture.
FAQs
1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Rinse them under cold water to remove excess juices, pat dry, toss in flour, and then fold into the batter to prevent color bleeding and sinking.
2. How can I make these muffins vegan?
To make vegan muffins, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg), use dairy-free cottage cheese, and choose plant-based milk.
3. Why did my muffins turn out dense?
Overmixing the batter can lead to dense muffins. Mix the wet and dry ingredients until just combined to maintain a light and fluffy texture.
4. Can I substitute almond flour for all-purpose flour?
Almond flour is not a 1:1 substitute for all-purpose flour and may alter the texture significantly. It’s best to use a gluten-free flour blend if needed.
5. How do I prevent blueberries from sinking to the bottom?
Tossing blueberries in a small amount of flour before folding them into the batter helps prevent them from sinking during baking.
6. Is it necessary to grease muffin liners?
Greasing muffin liners lightly with non-stick spray can help prevent sticking, especially if you’re unsure about the quality of your liners.
7. Can I reduce the sugar content in the recipe?
Yes, you can reduce the amount of coconut sugar or substitute it with a sugar-free alternative like monk fruit sweetener to suit your dietary preferences.
Cottage Cheese Blueberry Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
Description
Cottage Cheese Blueberry Muffins are a protein-packed, moist, and naturally sweetened treat perfect for breakfast or a snack. Packed with fresh blueberries and a hint of cinnamon, these muffins are easy to make and ideal for meal prepping. Enjoy a wholesome twist on the classic muffin with this quick and family-friendly recipe.
Ingredients
Ingredients
- Wet Ingredients:
- 1/4 cup coconut oil, melted (or substitute with other oil/butter)
- 1/2 cup coconut sugar (or cane sugar/monk fruit sweetener)
- 1 teaspoon vanilla extract
- 1 cup plain whole milk cottage cheese
- 1/4 cup milk (nut or seed milk alternatives work too)
- 2 large eggs
- Dry Ingredients:
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup fresh blueberries (tossed in flour)
Instructions
- Preheat the Oven: Set to 375°F (190°C). Line a muffin tin with liners and lightly grease them.
- Mix Wet Ingredients: In a large bowl, whisk coconut oil, sugar, vanilla, milk, eggs, and cottage cheese until smooth.
- Incorporate Dry Ingredients: Gradually mix in flour, baking soda, salt, and cinnamon until just combined—do not overmix.
- Add Blueberries: Gently fold in flour-coated blueberries.
- Fill Muffin Tins: Divide the batter evenly among the muffin liners, filling each about 3/4 full.
- Bake: Bake for 23–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let muffins cool in the tin for at least 30 minutes before removing.
Notes
- Storage Tips: Store at room temperature for up to 1 day or refrigerate for up to 7 days. Freeze for up to 45 days.
- Reheating: Microwave for 30 seconds to refresh texture.
- Blueberry Tip: Toss blueberries in flour to prevent sinking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American