Blueberry Cottage Cheese Muffins
These Blueberry Cottage Cheese Muffins are incredibly soft, packed with juicy blueberries, and loaded with protein from cottage cheese. Perfect for meal prep, breakfast, or a healthy snack! They’re easy to make in just one bowl and take under 35 minutes.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup coconut sugar or cane sugar
- 2 eggs
- 1 cup cottage cheese full-fat preferred
- 1/3 cup milk dairy or plant-based
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh blueberries or frozen, unthawed
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with liners. Lightly spray liners with nonstick spray.
- In a large bowl, whisk together melted coconut oil, sugar, eggs, vanilla, and milk. Stir in cottage cheese until combined.
- Sift in flour, baking soda, baking powder, salt, and cinnamon. Gently mix until just combined—do not overmix.
- Toss blueberries in 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
- Divide the batter evenly into muffin cups, filling each about ¾ full. Press a few extra blueberries on top for a bakery-style look.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
- For extra fluffy muffins, let the batter sit for 10 minutes before baking.
- Use fresh blueberries for the best results, but frozen blueberries work if added straight from the freezer.
- Store muffins in an airtight container at room temperature for 3 days or refrigerate for up to a week. Freeze for up to 3 months.
- For a dairy-free version, swap cottage cheese for dairy-free yogurt and use plant-based milk.