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Cottage Cheese Blueberry Muffins

A delightful and easy recipe for cottage cheese blueberry muffins that your family will love, perfect for anyone who wants a simple yet flavorful treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese can be full-fat or low-fat
  • 1/2 cup sugar or sweetener of choice
  • 1/4 cup melted coconut oil or butter butter adds richness
  • 2 large eggs organic, if preferred
  • 1 teaspoon vanilla extract for great flavor
Dry Ingredients
  • 2 cups all-purpose flour can substitute with whole wheat for nuttiness
  • 1 tablespoon baking powder make sure it’s fresh
  • 1/2 teaspoon salt sea salt if preferred
  • 1/2 teaspoon cinnamon optional
Berries
  • 1 cup fresh blueberries frozen may change batter color

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix the cottage cheese, sugar, melted coconut oil, eggs, and vanilla extract until well combined, even if it looks lumpy.
  3. In another bowl, whisk together the flour, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined, being careful not to overmix.
  5. Gently fold in the blueberries to keep them intact.
Baking
  1. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  2. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  3. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Notes

Use a cookie scoop for easy portioning. Silicone liners are eco-friendly and easy to clean. Serve muffins warm with butter for a delightful experience.