Description
Cottage Cheese Blueberry Muffins are a delightful and nutritious treat that will elevate your breakfast or snack time. With their soft, fluffy texture and bursts of juicy blueberries, these muffins are not only easy to prepare in just one bowl but also pack a protein punch from cottage cheese. Perfect for meal prep or a quick grab-and-go option, they can be enjoyed warm or at room temperature, making them versatile enough for any occasion. The combination of blueberries and a hint of cinnamon creates a delicious flavor profile that will leave you craving more.
Ingredients
Scale
- 1/4 cup coconut oil (melted; may sub any other oil or butter)
- 1/2 cup coconut sugar (may sub 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
- Preheat your oven to 375°F (190°C) and line a muffin tin with liners.
- In a large bowl, mix melted coconut oil, coconut sugar, vanilla extract, milk, and eggs until well combined. Gently stir in cottage cheese.
- Add all-purpose flour, baking soda, salt, and ground cinnamon. Fold gently until just combined.
- Toss blueberries in flour to coat before folding them into the batter.
- Fill each muffin liner with batter and top with extra blueberries if desired.
- Bake for 23–25 minutes until a toothpick inserted comes out clean. Allow to cool before removing from liners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 136
- Sugar: 8g
- Sodium: 198mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 34mg