Description
Cottage Cheese Blueberry Muffins are moist, protein-packed, and bursting with juicy blueberries. This easy recipe delivers perfect muffins every time!
Ingredients
¼ cup coconut oil (melted)
½ cup coconut sugar
1 tsp vanilla bean paste
1 cup plain whole milk cottage cheese
¼ cup milk
2 eggs
1½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
½ tsp cinnamon
1 cup fresh blueberries (tossed in flour)
Instructions
1. Preheat oven to 350°F (175°C). Line muffin tin.
2. Whisk coconut oil and sugar until smooth.
3. Add vanilla, cottage cheese, milk, and eggs. Whisk to combine.
4. Mix flour, baking soda, salt, cinnamon separately.
5. Fold dry ingredients into wet batter.
6. Fold in blueberries gently.
7. Scoop batter into muffin cups (¾ full).
8. Bake 18–22 minutes or until tops are golden.
9. Cool 5 min in pan, then on wire rack. Enjoy!
Notes
For gluten-free muffins, use a blend of almond flour and gluten-free all-purpose flour.
To freeze, wrap muffins individually and store up to 1 month.
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