Cottage Cheese Blueberry Muffins

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A Healthy and Delicious Muffin Option

These Cottage Cheese Blueberry Muffins are a perfect combination of moist, fluffy texture and rich, wholesome flavors. With fresh blueberries and creamy cottage cheese, they offer a protein-packed twist on the classic blueberry muffin. Ideal for breakfast, a snack, or even a light dessert, these muffins are nutritious and satisfying.

Why You’ll Love This Recipe

  • Protein-Rich: The addition of cottage cheese makes these muffins a great source of protein.
  • Moist and Fluffy: The combination of coconut oil and cottage cheese ensures a soft texture.
  • Naturally Sweetened: Uses coconut sugar for a healthier, less processed option.
  • Customizable: Easily make them gluten-free or adjust sweetness based on your preference.
  • Great for Meal Prep: Bake a batch and enjoy them throughout the week!

Ingredients

  • 1/4 cup coconut oil, melted (or substitute with butter or another oil)
  • 1/2 cup coconut sugar (or cane sugar or monk fruit sweetener)
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 cup plain whole milk cottage cheese
  • 1/4 cup milk (dairy or plant-based alternatives like almond, oat, or coconut milk)
  • 2 large eggs
  • 1.5 cups all-purpose flour (or a 1:1 gluten-free flour blend)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup fresh blueberries, tossed in a small amount of flour to prevent sinking

Directions

  1. Preheat the Oven: Set your oven to 375°F (190°C). Line a muffin tin with paper liners and lightly grease them to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together melted coconut oil, coconut sugar, vanilla extract, milk, and eggs until well combined. Stir in the cottage cheese until smooth.
  3. Combine Dry Ingredients: Add flour, baking soda, salt, and cinnamon to the wet ingredients. Gently fold with a rubber spatula until just combined—do not overmix.
  4. Incorporate Blueberries: Gently fold in the flour-coated blueberries for even distribution.
  5. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Using every other muffin cavity helps with better air circulation and even baking.
  6. Bake: Place in the oven and bake for 23-25 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
  7. Cool: Allow muffins to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

  • Prep Time: 10 minutes
  • Cooking Time: 25 minutes
  • Total Time: 35 minutes
  • Servings: 12 muffins
  • Calories per muffin: ~200 kcal

Variations

  • Gluten-Free Option: Use a 1:1 gluten-free flour blend.
  • Dairy-Free Alternative: Substitute cottage cheese with a dairy-free yogurt.
  • Lower Sugar Version: Reduce coconut sugar or use a sugar substitute like monk fruit sweetener.
  • Nutty Addition: Add chopped walnuts or almonds for extra texture.
  • Extra Flavor: A dash of lemon zest pairs well with blueberries.

Storage and Reheating

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigeration: Keep in the fridge for up to a week.
  • Freezing: Wrap muffins individually and freeze for up to 3 months.
  • Reheating: Warm in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5 minutes.

FAQs

Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter to prevent excess moisture.

Can I use a different type of flour?

Yes, whole wheat flour can be used for a denser texture, or a gluten-free blend for a gluten-free version.

What can I substitute for coconut oil?

Butter, avocado oil, or vegetable oil all work well as substitutes.

Do I have to use cottage cheese?

No, Greek yogurt or ricotta cheese are great alternatives.

Can I make mini muffins instead?

Yes, bake mini muffins at 350°F (175°C) for about 12-15 minutes.

How do I prevent blueberries from sinking?

Toss them in a little flour before adding them to the batter to keep them evenly distributed.

Can I make this recipe without eggs?

Yes, replace each egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) for a vegan option.

Can I use another sweetener instead of coconut sugar?

Yes, cane sugar, honey, maple syrup, or a sugar-free sweetener can be used.

How do I know when the muffins are done?

Insert a toothpick into the center—if it comes out clean, they are ready.

Are these muffins kid-friendly?

Yes! They are naturally sweet and nutritious, making them great for kids.

Conclusion

Cottage Cheese Blueberry Muffins are a delightful, protein-rich treat that’s both tasty and nutritious. Whether you enjoy them for breakfast, as a snack, or as a healthy dessert, they are easy to make and versatile. Try this recipe today and enjoy a wholesome twist on a classic favorite!

Print
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A hand holding a Cottage Cheese Blueberry Muffin with a bite taken out, revealing a juicy blueberry center, topped with purple frosting, fresh blueberries, and oats.

Cottage Cheese Blueberry Muffins

  • Author: Chef Clara
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian
Print Recipe

Description

Fluffy Cottage Cheese Blueberry Muffins with juicy blueberries and cottage cheese—moist, delicious, and great for breakfast or a snack! ✨

Ingredients

Scale

1/4 cup coconut oil, melted (or substitute with butter or another oil)

1/2 cup coconut sugar (or cane sugar or monk fruit sweetener)

1 teaspoon vanilla extract or vanilla bean paste

1 cup plain whole milk cottage cheese

1/4 cup milk (dairy or plant-based alternatives like almond, oat, or coconut milk)

2 large eggs

1.5 cups all-purpose flour (or a 1:1 gluten-free flour blend)

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup fresh blueberries, tossed in a small amount of flour to prevent sinking

Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C). Line a muffin tin with paper liners and lightly grease them to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together melted coconut oil, coconut sugar, vanilla extract, milk, and eggs until well combined. Stir in the cottage cheese until smooth.
  3. Combine Dry Ingredients: Add flour, baking soda, salt, and cinnamon to the wet ingredients. Gently fold with a rubber spatula until just combined—do not overmix.
  4. Incorporate Blueberries: Gently fold in the flour-coated blueberries for even distribution.
  5. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Using every other muffin cavity helps with better air circulation and even baking.
  6. Bake: Place in the oven and bake for 23-25 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
  7. Cool: Allow muffins to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.

Notes

  • Use room-temperature ingredients – This ensures a smooth batter and even baking.
  • Coat blueberries in flour – Prevents them from sinking to the bottom of the muffins.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baked, Muffins
  • Cuisine: American

Keywords: Cottage Cheese Blueberry Muffins