Description
Soft, fluffy, and packed with protein, these Cottage Cheese Blueberry Muffins are the perfect healthy breakfast or snack. Made with creamy cottage cheese and naturally sweetened, they’re moist, delicious, and bursting with juicy blueberries. Easy to make and family-friendly, they are a nutritious treat you'll love!
Ingredients
Ingredients:
- ¼ cup coconut oil, melted (or substitute butter/any oil)
- ½ cup coconut sugar (or cane sugar/monk fruit sweetener)
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup plain whole milk cottage cheese
- ¼ cup milk (any nut or seed milk works)
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup fresh blueberries, tossed in flour
Instructions
Instructions:
-
Prepare the Oven & Muffin Tin
- Preheat oven to 375°F (190°C).
- Line a muffin tin with liners, leaving every other cavity empty for even baking.
- Grease liners with non-stick spray to prevent sticking.
-
Mix Wet Ingredients
- In a large bowl, whisk together melted coconut oil, coconut sugar, vanilla, milk, and eggs until smooth.
- Stir in the cottage cheese until fully combined.
-
Add Dry Ingredients
- Gently fold in the flour, baking soda, salt, and cinnamon until just combined.
-
Incorporate Blueberries
- Toss blueberries in a small amount of flour to coat them.
- Gently fold them into the batter, being careful not to overmix.
-
Fill Muffin Tins
- Divide the batter evenly among prepared muffin liners.
- Optionally, top with additional blueberries for a decorative touch.
-
Bake
- Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool & Serve
- Allow muffins to cool in the tin before removing.
- Serve warm for the best flavor and texture.
Notes
- Gluten-Free: Use a 1:1 gluten-free flour substitute.
- Dairy-Free: Swap cottage cheese with a dairy-free alternative and use plant-based milk.
- Extra Flavor: Add 1 tsp lemon zest for a citrusy twist or ¼ cup chopped nuts for crunch.
- Mini Muffins: Reduce bake time to 12-15 minutes.
- Storage:
- Room Temperature: 2 days in an airtight container.
- Refrigerator: Up to 5 days.
- Freezer: Store individually wrapped muffins for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
