Description
Delicious and fluffy Cottage Cheese Blueberry Muffins that are perfect for breakfast or a snack. These muffins are packed with juicy blueberries and have a hint of cinnamon for extra flavor.
Ingredients
Units
Scale
For the Muffins:
- 1/4 cup coconut oil, melted (or any other oil/butter)
- 1/2 cup coconut sugar (or cane sugar/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)
- 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: Preheat the oven to 375°F. Line a muffin tin with liners in every other cavity and grease them with non-stick spray.
- Mix Wet Ingredients: In a large bowl, combine melted coconut oil, coconut sugar, vanilla, milk, and eggs. Whisk until well incorporated. Add cottage cheese and mix.
- Add Dry Ingredients: Incorporate flour, baking soda, salt, and cinnamon. Fold gently until just combined.
- Add Blueberries: Coat blueberries with flour and fold them into the batter.
- Fill Muffin Liners: Use a cookie scoop to distribute batter evenly. Top with more blueberries if desired.
- Bake: Bake for 23-25 minutes until a toothpick comes out clean. Let cool before removing from liners.
- Serve: Enjoy warm for the best taste!
Notes
- Tossing blueberries in flour prevents sinking during baking.
- Using a cookie scoop helps portion the batter evenly.
- You can add extra blueberries on top for decoration.
- Baking in every other muffin cavity allows muffins to rise beautifully.
Nutrition
- Serving Size: 1 jumbo muffin
- Calories: 250
- Sugar: 14g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
