Cottage Cheese Blueberry Muffins Recipe
Delicious and moist Cottage Cheese Blueberry Muffins made with wholesome ingredients like whole milk cottage cheese, coconut oil, and fresh blueberries. These muffins strike the perfect balance of sweetness and tanginess, providing a tender crumb and a hint of cinnamon that makes them an excellent breakfast or snack option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 7 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1/4 cup coconut oil (melted, may substitute any other oil or butter)
- 1/2 cup coconut sugar (may substitute cane sugar or monk fruit sweetener)
- 1 tsp vanilla bean paste or vanilla extract
- 1 cup plain whole milk cottage cheese
- 1/4 cup milk (any nut or seed milk works)
- 2 eggs
Dry Ingredients
- 1.5 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup fresh blueberries (tossed in flour)
Instructions
- Preheat and prepare muffin tin. Preheat your oven to 375°F (190°C). Line a muffin tin with muffin liners in every other cavity and lightly grease the liners with a non-stick spray to prevent sticking.
- Combine wet ingredients. In a large bowl, whisk together the melted coconut oil, coconut sugar, vanilla bean paste, milk, and eggs until smooth and well incorporated. Stir in the cottage cheese until evenly mixed.
- Mix dry ingredients into batter. Add the flour, baking soda, salt, and ground cinnamon to the wet mixture. Using a rubber spatula, gently fold until just combined — avoid over-mixing to keep the muffins tender.
- Prepare blueberries and fold in. Toss fresh blueberries with a little flour to coat them thoroughly. Gently fold the coated blueberries into the batter to evenly distribute them without crushing.
- Fill muffin tins and bake. Using a double cookie scoop or spoon, evenly portion the batter into the prepared muffin liners. Optionally, top each muffin with more blueberries. Bake in the preheated oven for 23 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool before serving. Allow muffins to cool completely in the tin before removing from liners to prevent sticking. Serve warm for the best flavor and texture.
Notes
- You can substitute coconut oil with any neutral oil or butter depending on preference.
- Coconut sugar can be replaced with cane sugar or monk fruit sweetener for different sweetness profiles.
- Ensure to coat blueberries in flour to prevent them from sinking to the bottom of the muffins during baking.
- Allow muffins to cool fully before removing liners to avoid breakage.
- These muffins freeze well; store in an airtight container for up to 3 months.