Cottage Cheese Blueberry Muffins
Deliciously moist muffins packed with cottage cheese and fresh blueberries, perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 1/4 cup coconut oil melted, may sub any other oil or butter
- 1/2 cup coconut sugar may sub cane sugar or monk fruit sweetener
- 1 tsp vanilla bean paste or vanilla extract
- 1 cup plain whole milk cottage cheese i like good culture
- 1/4 cup milk any nut or seed milk works
- 2 large eggs
Dry Ingredients
- 1.5 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup fresh blueberries tossed in flour
Instructions
- Preheat oven to 375F and prepare muffin tin with liners, greasing them with non-stick spray.
- Mix melted coconut oil, coconut sugar, vanilla, milk, and eggs in a large bowl. Whisk until well incorporated, then mix in cottage cheese.
- Add flour, baking soda, salt, and cinnamon, folding until just incorporated.
- Toss blueberries in flour, then gently fold into the batter.
- Fill muffin tins with batter and bake for 23-25 minutes until a toothpick comes out clean.
- Let cool completely before removing from liners. Enjoy warm!
Notes
For best results, enjoy muffins warm.