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