Blueberry Cottage Cheese Muffins

I’m so excited to share my blueberry cottage cheese muffins recipe with you! These have become my absolute go-to for busy mornings when I need something delicious but still nutritious. The cottage cheese adds the most amazing moisture and protein boost, while the blueberries burst with flavor in every bite. What I love most about these blueberry cottage cheese muffins is how versatile they are – perfect for breakfast on-the-go, an afternoon snack, or even a light dessert!

Recipe Ingredients

• 1/4 cup coconut oil (melted)
• 1/2 cup coconut sugar
• 1 tsp vanilla bean paste or vanilla extract
• 1 cup plain whole milk cottage cheese
• 1/4 cup milk (any type 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)

How To Make Blueberry Cottage Cheese Muffins

1. Preheat my oven to 375°F and prepare a muffin tin by lining it with muffin liners in every other cavity. I always grease the liners with non-stick spray to make sure they don’t stick!
2. In a large bowl, I mix together the melted coconut oil, coconut sugar, vanilla, milk, and eggs. I whisk until everything is well incorporated, then fold in the cottage cheese.
3. Next, I add the flour, baking soda, salt, and cinnamon, using a rubber spatula to fold just until the ingredients are incorporated.
4. I toss the fresh blueberries in a bit of flour until they’re well coated (this prevents them from sinking!), then gently fold them into the batter.
5. I use a double cookie scoop to add batter to the muffin tins, but a spoon works fine too. Sometimes I like to top the batter with a few extra blueberries for a pretty look.
6. I bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
7. I let them cool completely before removing from the liners to prevent sticking. These blueberry cottage cheese muffins taste best when they’re still a little warm!

Notes

• Don’t overmix the batter! This makes the muffins tough instead of tender.
• Coating the blueberries in flour helps them stay suspended in the batter instead of sinking to the bottom.
• Using every other muffin cavity allows for better air circulation and more even baking.
• If using frozen blueberries, don’t thaw them first – add them frozen and coated in flour.
• The cottage cheese can be blended smooth first if you prefer a more uniform texture in your blueberry cottage cheese muffins.

Recipe Variations & Possible Substitutions

I love experimenting with this recipe! For the coconut oil, you can easily swap in any other oil or butter. Not a fan of coconut sugar? Regular cane sugar or monk fruit sweetener works beautifully. Sometimes I switch up the blueberries for raspberries or even chocolate chips for a different twist.

If you’re avoiding dairy, you can try a plant-based cottage cheese and any nut or seed milk. For a gluten-free version, I’ve had success with a 1:1 gluten-free flour blend, though the texture is slightly different.

Serving and Pairing Suggestions

My blueberry cottage cheese muffins are absolutely divine when served warm with a little pat of butter melting on top. I also love them alongside a hot cup of coffee or tea for breakfast. For a more substantial meal, I’ll pair them with a small bowl of Greek yogurt topped with honey and fruit.

They also make a wonderful addition to a brunch spread with scrambled eggs and fresh fruit. When I’m feeling indulgent, I might drizzle them with a simple glaze made from powdered sugar and lemon juice.

Storage and Reheating Tips

These blueberry cottage cheese muffins stay fresh at room temperature in an airtight container for 2-3 days. For longer storage, I refrigerate them for up to a week. They also freeze beautifully for up to 3 months – I just wrap them individually in plastic wrap and then place them in a freezer bag.

To reheat, I pop them in the microwave for 15-20 seconds from refrigerated, or about 30 seconds from frozen. For a crisper top, reheating in a toaster oven for a few minutes works wonders.

Recipe FAQs

Can I use frozen blueberries? Absolutely! I’ve made these with frozen blueberries many times. Just add them frozen and tossed in flour – no need to thaw.

Why add cottage cheese to muffins? I love adding cottage cheese to my blueberry muffins because it adds protein, keeps them moist, and gives them a lovely texture without making them too heavy.

Can I make these ahead of time? Yes! I often make a batch on Sunday for quick breakfasts throughout the week.

Are these blueberry cottage cheese muffins healthy? They’re healthier than traditional muffins due to the protein from cottage cheese and less sugar than typical muffin recipes. That’s why they’re my favorite breakfast treat!

Can I make these into mini muffins? Definitely! Just reduce the baking time to about 12-15 minutes.

Troubleshooting Tips

If your muffins are coming out dense, you might be overmixing the batter. I always mix just until the ingredients are combined.

Muffins sticking to the liners? Make sure to let them cool completely before unwrapping, or use parchment paper liners which tend to release more easily.

If the blueberries are sinking to the bottom despite being coated in flour, your batter might be too thin. Try adding an extra tablespoon or two of flour to thicken it slightly.

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