These Cottage Cheese Blueberry Muffins are a fantastic choice for a healthy breakfast that’s packed with protein. You can whip up a batch in no time and have breakfast ready for the whole week! They’re super soft, fluffy, and oh-so-moist, with bursts of juicy blueberries in every bite. Plus, they’re a hit with the whole family!
Here’s why you’ll absolutely adore this recipe:
- You only need one bowl and 35 minutes to make these muffins.
- Fresh blueberries give them a naturally sweet flavor and are loaded with antioxidants.
- They’re packed with cottage cheese, adding plenty of protein without changing the delicious taste.
- Perfect for busy mornings, you can make a batch at the beginning of the week and grab one whenever you need a quick breakfast.
- And let’s not forget, they’re irresistibly soft, fluffy, and moist, especially when warmed up alongside a cup of coffee.
Now, let’s dive into some handy tips and tricks:
- Mix your wet ingredients first, then add the dry ones. No need for extra bowls!
- Coat your fresh blueberries in a bit of flour before adding them to the batter to prevent sinking during baking.
- Use a double cookie scoop to easily fill your muffin liners.
- Feel free to add extra blueberries on top before baking for more fruity goodness.
- When baking, use every other muffin cavity in the pan to give each muffin room to rise beautifully.
Got questions? We’ve got answers:
- Wondering if you can use almond flour instead of all-purpose? While we haven’t tested it, you can give it a try and let us know how it turns out!
- Want to make these muffins gluten-free? Just swap in a gluten-free flour blend like Bob’s Red Mill or King Arthur’s.
- Thinking about skipping the eggs? Try using yogurt, banana, applesauce, or a nut or seed butter instead. Start with about 1/3 cup.
Cottage Cheese Blueberry Muffins
Ingredients
- 1/4 cup melted coconut oil you can also use any other oil or butter
- 1/2 cup coconut sugar or substitute cane sugar or monk fruit sweetener
- 1 teaspoon vanilla extract
- 1 cup plain whole milk cottage cheese such as Good Culture
- 1/4 cup milk any nut or seed milk will do
- 2 eggs
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup fresh blueberries tossed in flour
Instructions
- Preheat your oven to 375°F and line a muffin tin with liners, spacing them out in every other cavity.
- In a large bowl, mix together the melted coconut oil, coconut sugar, vanilla, milk, and eggs until well combined. Then, stir in the cottage cheese.
- Add the flour, baking soda, salt, and cinnamon to the bowl, and fold everything together gently until just combined.
- Coat your fresh blueberries in a bit of flour, then fold them into the batter.
- Use a double cookie scoop or a spoon to fill your muffin liners with batter. Top each muffin with extra blueberries if you like.
- Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool completely before removing them from the liners. Enjoy them warm for the best flavor!
Notes
- Coating the blueberries in flour helps keep them from sinking.
- A double cookie scoop makes filling the muffin liners a breeze.
- Feel free to add more blueberries on top for extra sweetness.
- Using every other cavity in the muffin tin helps the muffins rise beautifully.