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Blueberry Cottage Cheese Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 133 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Cottage Cheese Blueberry Muffins are a moist, flavorful treat that combines the creaminess of cottage cheese with the natural sweetness of fresh blueberries. Perfect for a healthy breakfast or snack, these muffins are subtly spiced with cinnamon and sweetened with coconut sugar, making them a delicious option for those seeking a slightly indulgent yet wholesome baked good.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups 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

Fruits

  • 1 cup fresh blueberries

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners to ensure easy removal and cleanup.
  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, creating a creamy base for your muffins.
  3. Add Dry Ingredients: Gradually add the flour, cinnamon, baking powder, and baking soda to the bowl. Stir gently to combine everything without overmixing, which helps keep the muffins tender.
  4. Fold in Blueberries: Carefully fold fresh blueberries into the batter using a spatula to avoid crushing them. This ensures the berries remain whole and juicy within your muffins.
  5. Fill Muffin Cups: Divide the batter evenly among the muffin cups. For an extra burst of blueberry flavor, place a few additional blueberries on top of each muffin.
  6. Bake the Muffins: Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are perfectly cooked through.
  7. Cool Muffins: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely if time allows, enhancing texture and flavor.

Notes

  • You can substitute all-purpose flour with whole wheat flour for a healthier variant, keeping in mind that it might make muffins denser.
  • Coconut sugar adds a subtle caramel flavor, but you can use regular brown sugar if preferred.
  • Make sure not to overmix the batter to keep the muffins light and fluffy.
  • Fresh blueberries work best; if using frozen, do not thaw them to avoid bleeding into the batter.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 160
  • Sugar: 10g
  • Sodium: 140mg
  • Fat: 7g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1.5g
  • Protein: 5g
  • Cholesterol: 50mg

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