Description
These Cottage Cheese Blueberry Muffins are moist, tender, and bursting with juicy blueberries. The addition of cottage cheese adds a delightful richness to the muffins, making them a perfect treat for breakfast or as a snack.
Ingredients
Scale
Wet Ingredients:
- 1/4 cup coconut oil (melted)
- 1/2 cup coconut sugar
- 1 tsp vanilla bean paste or vanilla extract
- 1 cup plain whole milk cottage cheese
- 1/4 cup milk
- 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 Oven: Preheat oven to 375F and prepare a muffin tin by lining it with muffin liners in every other muffin cavity. Grease the liners with non-stick spray.
- Mix Wet Ingredients: In a large bowl, combine melted coconut oil, coconut sugar, vanilla, milk, and eggs. Whisk until well mixed. Add cottage cheese.
- Add Dry Ingredients: Incorporate flour, baking soda, salt, and cinnamon into the wet mixture. Fold gently until just combined.
- Prepare Blueberries: Coat fresh blueberries in flour and fold into the batter.
- Bake: Scoop batter into muffin tins, top with more blueberries if desired, and bake for 23-25 minutes until a toothpick comes out clean.
- Cool and Serve: Allow muffins to cool in the tin before removing to prevent sticking. Enjoy warm.
Notes
- You can substitute different sugars or sweeteners based on your preference.
- For a gluten-free option, use a gluten-free flour blend.
- These muffins freeze well for future enjoyment.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: Cottage Cheese Blueberry Muffins, Blueberry Muffins, Breakfast Muffins, Cottage Cheese Recipe
