Ingredients
Scale
- 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)
Instructions
- 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!
- 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.
- Next, I add the flour, baking soda, salt, and cinnamon, using a rubber spatula to fold just until the ingredients are incorporated.
- 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.
- 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.
- I bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
- 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 125 kcal
- Sugar: 7 grams
- Sodium: 150 milligrams
- Fat: 5 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 1 gram
- Protein: 9.5 grams
- Cholesterol: 35 milligrams