Cottage Cheese Blueberry Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 7 1x
- Category: Breakfast
Ingredients
Scale
- 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.
