Description
These Cottage Cheese Blueberry Muffins offer a delightful balance of creamy texture from the cottage cheese and bursts of tangy sweetness from the fresh blueberries, making them the perfect breakfast or snack option. The use of coconut oil and sugar brings a subtle sweetness that perfectly compleates the richness of the cottage cheese, ensuring each bite is moist and flavorful.
Ingredients
1/4 cup coconut oil, melted (can substitute with any other oil or butter)
1/2 cup coconut sugar (can substitute with cane sugar or monk fruit sweetener)
1 tsp vanilla bean paste or vanilla extract
1 cup plain whole milk cottage cheese (I recommend Good Culture)
1/4 cup milk (any nut or seed milk works)
2 eggs
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 the oven to 375°F (190°C). Prepare a muffin tin by lining it with muffin liners, placing them in every other muffin cavity to ensure even baking.
In a large bowl, combine the melted coconut oil, coconut sugar, vanilla, milk, and eggs. Whisk until well incorporated. Then, stir in the cottage cheese.
Add the flour, baking soda, salt, and cinnamon to the wet mixture. Use a rubber spatula to gently fold the ingredients until just incorporated, taking care not to overmix.
Coat the blueberries lightly in a small amount of flour; this prevents them from sinking to the bottom. Gently fold the blueberries into the batter.
Scoop the batter into the prepared muffin tins using a spoon. If desired, top each muffin with a few extra blueberries.
Bake for 23-25 minutes, or until a toothplace inserted in the center comes out clean.
Allow to cool completely before removing from the liners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 190 kcal