Cottage Cheese Blueberry Muffins
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4.74 out of 5 stars
(248)
Ingredients
7 servings
- 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 (I like Good Culture)
- 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)
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Preparation
Step 1
Preheat oven to 375F and prepare a muffin tin by lining it with muffin liners in every other muffin cavity. Grease the muffin liners with non-stick sprat, just to be sure they don't stick.
Step 2
In a large bowl mix together the melted coconut oil, coconut sugar, vanilla, milk, and eggs. Whisk until ingredients are well incorporated. Then, mix in the cottage cheese.
Step 3
Next, add in the flour, baking soda, salt, and cinnamon and use a rubber spatula to fold until ingredients are just incorporated.
Step 4
Toss the fresh blueberries in a touch of flour until each one is well coated. Then add them into the batter and gently fold until they are well incorporated.
Step 5
I like to use a double cookie scoop to add batter to muffin tins, but you can use a spoon as well. Top the batter off with more blueberries if desired and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
Step 6
Let cool completely before removing from the liners to help prevent sticking. Enjoy muffins warm for best results.
Step 7
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