Description
Moist, high-protein blueberry cottage cheese muffins perfect for breakfast or snacks. Sweetened naturally and ready in under 40 minutes.
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 any oil of choice)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup fresh blueberries
Instructions
1. Preheat oven to 180°C (350°F). Line a muffin tin with paper liners.
2. In a large bowl, mix sugar, oil, eggs, and cottage cheese until smooth.
3. Add flour, cinnamon, baking powder, and baking soda. Stir gently without overmixing.
4. Fold in fresh blueberries carefully using a spatula.
5. Divide batter among muffin cups and top with extra blueberries.
6. Bake for 18–20 minutes or until a toothpick inserted comes out clean.
7. Let cool in tin for a few minutes, then transfer to a wire rack to cool fully.
Notes
Use full-fat cottage cheese for extra moisture; blend for smoother texture if desired.
Coconut sugar adds a caramel-like flavor; can substitute with white, brown, or monk fruit sweetener.
Frozen blueberries can be used—do not thaw before adding to batter.
Avoid overmixing after adding dry ingredients to maintain tender muffins.
For a crunchy top, sprinkle turbinado sugar or oats before baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 12
- Sodium: 190
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 7
- Cholesterol: 35