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Cottage Cheese Blueberry Muffins

Cottage Cheese Blueberry Muffins

Soft and tender muffins packed with juicy blueberries and protein-rich cottage cheese, perfect for breakfast, snacks, or lunchboxes. Easy one-bowl recipe that freezes well.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 people
Calories 270 kcal

Equipment

  • 1 muffin tin
  • 1 mixing bowl
  • 1 spatula
  • 1 wire rack

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 3/4 cup coconut sugar
  • 2 eggs
  • 1 cup cottage cheese
  • 1/4 cup coconut oil or preferred oil
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup fresh blueberries

Instructions
 

  • Preheat oven to 350°F (180°C) and line a muffin tin with paper liners.
  • In a large bowl, mix coconut sugar, coconut oil, eggs, and cottage cheese until smooth.
  • Add flour, cinnamon, baking powder, and baking soda; stir gently without overmixing.
  • Fold in blueberries carefully with a spatula to keep them whole.
  • Divide batter evenly into muffin cups and top with extra blueberries.
  • Bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
  • Cool muffins in the tin for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Use fresh or frozen blueberries for variation.
  • Muffins freeze well; thaw before serving.
  • Do not overmix batter to keep muffins tender.