Cottage Cheese Blueberry Muffins Recipe
These Cottage Cheese Blueberry Muffins are a moist and flavorful treat combining the creamy texture of cottage cheese with the burst of fresh blueberries. Sweetened naturally with coconut sugar and infused with warm cinnamon and vanilla, these muffins are perfect for breakfast or a wholesome snack. The use of cottage cheese adds a delightful richness and protein boost, while tossing blueberries in flour before mixing prevents them from sinking, ensuring berry goodness in every bite.
- Prep Time: 15 minutes
- Cook Time: 23-25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1/4 cup coconut oil (melted, may substitute with 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 (preferably Good Culture brand)
- 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
Add-ins
- 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 non-stick spray to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the melted coconut oil, coconut sugar, vanilla bean paste or extract, milk, and eggs. Whisk thoroughly until all ingredients are well incorporated.
- Add Cottage Cheese: Mix the plain whole milk cottage cheese into the wet ingredients until evenly combined.
- Combine Dry Ingredients: In the same bowl, add the all-purpose flour, baking soda, salt, and ground cinnamon. Use a rubber spatula to gently fold the ingredients together just until the flour mixture is incorporated, being careful not to overmix.
- Prepare Blueberries: Toss the fresh blueberries in a small amount of flour until they are evenly coated. This helps prevent the blueberries from sinking during baking. Gently fold the coated blueberries into the batter until well incorporated.
- Fill Muffin Tin: Using a double cookie scoop or spoon, distribute the batter evenly into the prepared muffin liners, filling each about 3/4 full. Optionally, top each muffin with additional blueberries for extra berry flavor and decoration.
- Bake: Place the muffin tin in the preheated oven and bake for 23-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool completely in the tin before removing them to avoid sticking. They taste best served warm.
Notes
- Tossing the blueberries in flour before adding them to the batter prevents them from sinking to the bottom during baking.
- You can add more blueberries on top of the muffins before baking for added flavor and presentation.
- Bake using every other muffin cavity to allow each muffin to bake evenly and rise properly.
- For substitution, coconut oil can be swapped with butter or another oil, and coconut sugar can be replaced with cane sugar or monk fruit sweetener.
- Ensure muffins cool properly before removing liners to prevent breaking or sticking.
