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Cottage Cheese Blueberry Muffins Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/cottage-cheese-blueberry-muffins-recipe/