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Blueberry Cottage Cheese Muffins Recipe

Blueberry Cottage Cheese Muffins Recipe
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★★★★★

5 from 9 reviews

These Blueberry Cottage Cheese Muffins are a delightful blend of tangy cottage cheese and sweet fresh blueberries, perfect for a nutritious breakfast or a wholesome snack. Soft, moist, and filled with juicy berries, they combine wholesome ingredients with a touch of natural sweetness, making them an excellent choice for health-conscious bakers seeking a tasty treat.

Ingredients

Scale

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

Add-ins

  • 1 cup fresh blueberries

Instructions

  1. Preheat the 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, oil, eggs, and cottage cheese. Stir thoroughly by hand until you achieve a smooth and uniform mixture.
  3. Add Dry Ingredients: Add the flour, cinnamon, baking powder, and baking soda to the bowl with the wet mixture. Stir gently, taking care not to overmix, to maintain a tender batter.
  4. Fold in Blueberries: Carefully fold in the fresh blueberries using a spatula to keep them intact and juicy throughout the muffins.
  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 a decorative touch and extra flavor.
  6. Bake: Bake the muffins in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
  7. Cool: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy once cooled or store for later.

Notes

  • Use fresh blueberries for the best flavor and texture; frozen blueberries can be used but may make the batter slightly wetter.
  • Do not overmix the batter to keep muffins light and fluffy.
  • Coconut oil can be substituted with vegetable oil, olive oil, or melted butter based on preference.
  • Ensure the cottage cheese is well-drained if it’s too watery to improve texture.
  • These muffins freeze well; store in an airtight container and thaw at room temperature or warm briefly before serving.

Nutrition

Keywords: blueberry muffins, cottage cheese muffins, healthy muffins, breakfast muffins, gluten-free substitute possible, low sugar muffins

Find it online: https://ellaeatsdaily.com/blueberry-cottage-cheese-muffins-recipe/