Cottage Cheese Blueberry Muffins Recipe

Introduction

Cottage Cheese Blueberry Muffins are a moist and flavorful treat, perfect for breakfast or a snack. Combining creamy cottage cheese with fresh blueberries creates a tender texture and natural sweetness you’ll love.

Ingredients

• 1/4 cup coconut oil (melted; may substitute 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
• 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

1. Step 1: Preheat the oven to 375°F (190°C) and line a muffin tin with liners in every other cavity. Lightly grease the liners with non-stick spray to prevent sticking.
2. Step 2: In a large bowl, whisk together the melted coconut oil, coconut sugar, vanilla, milk, and eggs until well combined. Stir in the cottage cheese.
3. Step 3: Add the flour, baking soda, salt, and cinnamon to the wet ingredients. Use a rubber spatula to gently fold the mixture until just incorporated.
4. Step 4: Toss the fresh blueberries in a small amount of flour until they are evenly coated. Fold the blueberries gently into the batter to distribute evenly.
5. Step 5: Using a double cookie scoop or spoon, fill the muffin liners with batter. Top with a few extra blueberries if you like.
6. Step 6: Bake for 23–25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool completely in the tin before removing to avoid sticking.

Tips & Variations

• Use full-fat cottage cheese for the creamiest texture and best flavor.
• Swap blueberries for other fresh or frozen berries like raspberries or blackberries.
• For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.
• Adding a tablespoon of lemon zest brightens the flavor and complements the blueberries.

Storage

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in a microwave or oven before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Toss them in flour before adding to the batter to prevent them from bleeding color and sinking to the bottom.

What can I substitute for coconut oil?

Butter, vegetable oil, or another neutral-flavored oil can be used in equal amounts as a substitute for coconut oil in this recipe.

Cottage Cheese Blueberry Muffins Recipe

Print Recipe

★★★★★

4.6 from 70 reviews

These Cottage Cheese Blueberry Muffins are a deliciously moist and tender treat, blending the creaminess of whole milk cottage cheese with fresh blueberries and a touch of cinnamon. Sweetened naturally with coconut sugar, these muffins offer a delightful balance of flavors perfect for breakfast or a snack.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 23-25 minutes
• Total Time: 33-35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (such as Good Culture)
• 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

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F. Line every other cavity of a muffin tin with muffin liners and spray lightly with non-stick spray to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil, coconut sugar, vanilla extract, milk, and eggs until well blended. Stir in the whole milk cottage cheese until evenly incorporated.
3. Add Dry Ingredients: Fold in the all-purpose flour, baking soda, salt, and ground cinnamon using a rubber spatula. Mix gently until just combined to avoid overmixing.
4. Prepare Blueberries: Toss fresh blueberries in a small amount of flour to coat them evenly. This helps prevent them from sinking during baking. Gently fold the floured blueberries into the batter until evenly distributed.
5. Fill Muffin Tin and Bake: Using a double cookie scoop or spoon, fill the muffin liners with batter. Optionally, top each muffin with additional blueberries. Bake in the preheated oven for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow muffins to cool completely before removing them from the liners to prevent sticking. Serve warm for the best texture and flavor.

Notes

• You can substitute coconut oil with any neutral oil or melted butter based on preference.
• Coconut sugar can be swapped with cane sugar or a low-calorie sweetener like monk fruit for dietary needs.
• Coating blueberries in flour prevents them from sinking to the bottom of the muffins during baking.
• Using whole milk cottage cheese contributes to the muffins’ moist texture and richness.
• Cool muffins completely before removing to avoid tearing or sticking.

Keywords: cottage cheese muffins, blueberry muffins, healthy muffins, breakfast muffins, easy muffin recipe, moist muffins, cinnamon blueberry muffins