Description
Whipping up cottage cheese blueberry muffins brings pure breakfast joy straight to your morning table. Fresh blueberries and creamy cottage cheese create a delightful treat that’ll make your taste buds dance with delight.
Ingredients
Scale
Main Ingredients:
- 1 ½ cup all-purpose flour
- 1 cup cottage cheese
- 1 cup fresh blueberries
- 2 eggs
Supporting Ingredients:
- ¾ cup coconut sugar
- ¼ cup coconut oil
Seasonings and Leavening Agents:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
Instructions
- Grab a muffin tin and line each cup with paper liners. Heat your oven precisely to 375°F to prepare for baking.
- Measure 1 ½ cups all-purpose flour into a mixing bowl. Add ¾ cup coconut sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon cinnamon. Whisk these dry ingredients until thoroughly combined.
- In a separate bowl, crack 2 eggs and whisk them smooth. Add 1 cup cottage cheese and ¼ cup coconut oil. Blend these wet ingredients until they create a creamy mixture.
- Pour the wet ingredients into your dry ingredient bowl. Stir gently until the batter just comes together – do not overmix. Your mixture will look slightly lumpy.
- Carefully fold 1 cup fresh blueberries into the batter, distributing them evenly throughout.
- Scoop the batter into each muffin liner, filling each about ⅔ full to allow room for rising.
- Place the muffin tin in the preheated 375°F oven. Bake for exactly 22 minutes, checking with a toothpick for doneness.
- Remove the muffins from the oven and let them rest in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Notes
- Check blueberry distribution by gently folding them into the batter to prevent sinking and ensure even spread throughout the muffins.
- Substitute whole wheat flour for half the all-purpose flour to boost fiber and nutrition without compromising texture.
- Let cottage cheese come to room temperature before mixing to help create smoother, more evenly textured muffins.
- For a gluten-free version, replace regular flour with a cup-for-cup gluten-free baking blend that maintains the tender crumb.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 to 8
- Calories: 190 kcal
- Sugar: 9 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg