Description
Delicious and moist Cottage Cheese Blueberry Muffins that are perfect for a quick breakfast or a snack. The combination of cottage cheese and fresh blueberries creates a delightful flavor and texture in these jumbo muffins.
Ingredients
Units
Scale
Main Batter:
- 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
- 2 eggs
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
Blueberry Topping:
- 1 cup fresh blueberries, tossed in flour
Instructions
- Preheat the oven: Preheat the oven to 375F and line a muffin tin with liners, greasing them with non-stick spray.
- Mix wet ingredients: In a large bowl, combine melted coconut oil, coconut sugar, vanilla, milk, and eggs. Mix well and then add the cottage cheese.
- Add dry ingredients: Incorporate flour, baking soda, salt, and cinnamon into the wet mixture. Fold gently until just combined.
- Add blueberries: Coat the blueberries with flour and fold them into the batter.
- Fill muffin tin: Use a cookie scoop to fill muffin liners, top with more blueberries, and bake for 23-25 minutes.
- Cool and enjoy: Cool the muffins completely before removing from liners and enjoy warm.
Notes
- Tossing blueberries in flour prevents sinking during baking.
- Use a cookie scoop for consistent muffin sizes.
- Add extra blueberries on top for decoration.
- Bake using every other muffin cavity for better rise.
Nutrition
- Serving Size: 1 jumbo muffin
- Calories: Approximately 280
- Sugar: 15g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
