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

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

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.
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.
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.
Incorporate Blueberries: Gently fold in the flour-coated blueberries for even distribution.
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.
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.
Cool: Allow muffins to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.

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.

Keywords: Cottage Cheese Blueberry Muffins