Cottage Cheese Blueberry Muffins
Soft, fluffy muffins made with cottage cheese for extra moisture and protein, bursting with fresh blueberries and a cozy hint of cinnamon—an easy, better-for-you breakfast or snack.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 muffins (12 servings)
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 cup all-purpose flour
3/4 cup coconut sugar
2 eggs
1 cup cottage cheese
1/4 cup coconut oil (or any other oil of your choice)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup fresh blueberries
Instructions
Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
In a large bowl, mix the coconut sugar, oil, eggs, and cottage cheese until smooth.
Add the flour, cinnamon, baking powder, and baking soda. Stir gently just until combined (don’t overmix).
Fold in the blueberries carefully using a spatula.
Divide the batter evenly between muffin cups. Top each with a few extra blueberries if you’d like.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
Don’t overmix after adding flour—this keeps the muffins light and fluffy.
If your blueberries are extra juicy, toss them with 1 teaspoon flour before folding in to help prevent sinking.
Let muffins cool at least 10 minutes for the best texture (they set as they cool).
Find it online: https://allrecipesmade.com/cottage-cheese-blueberry-muffins/
