Description
These Cottage Cheese Blueberry Muffins are high in protein, fluffy, and lightly sweet. Packed with wholesome ingredients and juicy blueberries, they’re perfect for breakfast, snacks, or post-workout fuel.
Ingredients
Wet Ingredients:
- 1 cup plain whole milk cottage cheese
- ¼ cup milk (any kind)
- 2 large eggs
- ¼ cup melted coconut oil (or butter)
- ½ cup coconut sugar (or cane sugar/monk fruit sweetener)
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1½ cups all-purpose flour (or gluten-free 1:1 blend)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Fruit:
- 1 cup fresh blueberries (tossed in a little flour to prevent sinking)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together cottage cheese, milk, eggs, melted coconut oil, sugar, and vanilla extract until smooth.
- In another bowl, combine flour, baking soda, salt, and cinnamon.
- Gently fold dry ingredients into the wet mixture until just combined.
- Fold in blueberries, coating them lightly with batter to prevent sinking.
- Divide batter evenly among muffin cups.
- Bake 20–25 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- Substitute Greek yogurt for cottage cheese for a slightly tangier taste.
- Use frozen blueberries if fresh are not available, just do not thaw.
- These muffins can be stored in an airtight container for 3–4 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American