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Cottage Cheese Blueberry Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 9 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

These Cottage Cheese Blueberry Muffins are a delightful, moist, and fluffy treat perfect for breakfast or a snack. Combining the richness of cottage cheese with the fresh sweetness of blueberries, these muffins are subtly spiced with cinnamon and have a tender crumb thanks to coconut sugar and oil. They bake up beautifully golden and juicy, offering a nutritious twist on a classic favorite.

Ingredients

Dry Ingredients

  • 1 1/2 cup all-purpose flour
  • 3/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon

Wet Ingredients

  • 2 eggs
  • 1 cup cottage cheese
  • 1/4 cup coconut oil (or any other oil of your choice)
  • 1 cup fresh blueberries

Instructions

  1. Preheat Oven and Prepare Tin: Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners to prevent sticking and ensure easy removal.
  2. Mix Wet Ingredients: In a large bowl, combine the coconut sugar, coconut oil, eggs, and cottage cheese. Stir by hand until the mixture is smooth and well-incorporated, ensuring an even texture.
  3. Add Dry Ingredients: Add the flour, cinnamon, baking powder, and baking soda to the wet mixture. Stir gently to combine, being careful not to overmix to keep the muffins tender.
  4. Fold in Blueberries: Carefully fold in the fresh blueberries using a spatula, mixing just enough to distribute them without breaking the berries, so they remain whole and juicy.
  5. Fill Muffin Cups: Divide the batter evenly among the muffin cups. For an extra burst of flavor and appealing look, top each with a few additional blueberries.
  6. Bake the Muffins: Bake the muffins in the preheated oven for 18 to 20 minutes. Check doneness by inserting a toothpick into the center of a muffin; if it comes out clean, they are ready.
  7. Cool: Let the muffins cool in the tin for a few minutes to slightly set, then transfer them to a wire rack to cool completely for the best texture and flavor.

Notes

  • Use fresh blueberries for the best texture; frozen can be used but may alter the batter consistency.
  • Ensure not to overmix the batter to avoid tough muffins.
  • Coconut oil can be substituted with any mild vegetable oil or melted butter.
  • These muffins store well in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.
  • To make them vegan, substitute eggs with a flax egg and use vegan cottage cheese alternatives.

Find it online: https://evelynscooking.com/cottage-cheese-blueberry-muffins-recipe/