Cottage Cheese Blueberry Muffins Recipe

Introduction

These Cottage Cheese Blueberry Muffins are a delightful blend of creamy texture and sweet bursts of fresh blueberries. Perfect for breakfast or a snack, they are moist, flavorful, and easy to make. Give this wholesome recipe a try for a fresh twist on classic muffins.

Ingredients

• 1 1/2 cup all-purpose flour
• 3/4 cup coconut sugar
• 2 eggs
• 1 cup cottage cheese
• 1/4 cup coconut oil (or any other oil of your choice)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 cup fresh blueberries

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
2. Step 2: In a large bowl, mix the sugar, oil, eggs, and cottage cheese. Stir by hand until smooth.
3. Step 3: Add the flour, cinnamon, baking powder, and baking soda to the bowl. Stir gently to combine without overmixing.
4. Step 4: Carefully fold in the fresh blueberries using a spatula to keep them whole and juicy.
5. Step 5: Divide the batter evenly between the muffin cups and place a few extra blueberries on top of each for garnish.
6. Step 6: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For a dairy-free version, try substituting coconut yogurt for the cottage cheese.
• Use frozen blueberries if fresh are not available, but reduce folding time to prevent color bleeding.
• Add a teaspoon of vanilla extract for extra flavor depth.
• Sprinkle coarse sugar on top before baking for a crunchy finish.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm them in the microwave for 15–20 seconds or briefly in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sugar?

Yes, you can substitute coconut sugar with brown sugar, white sugar, or a sugar alternative like maple syrup, adjusting the quantity slightly for liquid substitutes.

Can these muffins be made gluten-free?

To make gluten-free muffins, replace the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum or a similar binder for best texture.

Cottage Cheese Blueberry Muffins Recipe

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★★★★★

4.9 from 123 reviews

Delicious and moist Cottage Cheese Blueberry Muffins made with wholesome ingredients like cottage cheese, coconut sugar, and fresh blueberries. These muffins offer a perfect balance of sweetness and texture, ideal for a nutritious breakfast or snack.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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)

Other

• 1 cup fresh blueberries

Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners to prepare for baking.
2. Mix Wet Ingredients: In a large bowl, combine the coconut sugar, coconut oil, eggs, and cottage cheese. Stir thoroughly by hand until the mixture becomes smooth and creamy.
3. Add Dry Ingredients: Add the all-purpose flour, cinnamon, baking powder, and baking soda to the wet mixture. Stir gently with a spoon or spatula just until combined to avoid overmixing.
4. Fold in Blueberries: Carefully fold in the fresh blueberries using a spatula to prevent them from breaking apart and to keep them juicy inside the batter.
5. Fill Muffin Cups: Divide the batter evenly between the prepared muffin cups. Optionally, place a few extra blueberries on top of each muffin for an attractive finish.
6. Bake Muffins: Bake the muffins in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, if you can wait.

Notes

• You can substitute coconut oil with any mild-flavored oil like vegetable or canola oil.
• For a lower sugar version, reduce coconut sugar slightly or use a sugar alternative.
• Make sure to fold in blueberries gently to keep them from bursting and coloring the batter too much.
• These muffins keep well in an airtight container at room temperature for up to 3 days or can be frozen for up to one month.

Keywords: cottage cheese muffins, blueberry muffins, healthy muffins, easy breakfast, coconut sugar muffins