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–+ servings
12 muffins on a wire wrack.
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Cottage Cheese Blueberry Muffins

Moist and fluffy blueberry muffins made with cottage cheese, flour, eggs, and pantry staple ingredients. Perfect for a midday snack or breakfast on the go.
Prep Time10 minutes
25 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12
Author: Rena

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 cup coconut oil
  • 1/2 cup coconut sugar or light brown sugar (fine cane sugar works too)
  • 1 cup cottage cheese used 4%
  • 1/4 cup milk of choice used 2%
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cup fresh blueberries 1 cup tossed in 1 tbsp flour
  • juice and zest of half a lemon

Instructions

  • Preheat the oven to 350 F and line a muffin tin pan with parchment paper or cooking oil spray.
  • Add the 1/4 cup coconut oil, 1/2 cup coconut sugar, 1 cup cottage cheese, 1/4 cup milk of choice, 2 large eggs, juice and zest of half a lemon, and 1 teaspoon vanilla extract in a blender. Blend until smooth. (mixed with hand in video)
    eggs, cottage cheese, vanilla, oil, zest, and lemon juice, added into a blender.
  • Next, in a large bowl add the 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon. Mix to combine.
    flour, cinnamon, baking powder, baking soda, and salt, added to a bowl.
  • Pour the blended cottage cheese mix over the flour mixture. Using a spatula, mix to combine.
    liquid yogurt mixture added over the flour in a bowl.
  • Add the 1 cup blueberries (from the 1 1/4 cup fresh blueberries) coated in flour into the batter and gently toss to combine.
    blueberry coated in flour added over muffin batter.
  • Divide the batter equally into the muffin tin pan.
    batter added onto muffin tin pan.
  • Top with the remaining 1/4 cup blueberries and bake for 24-26 minutes or until a toothpick comes out clean.
    blueberry added over batter in muffin tin pan.
  • Allow it to cool for 5-10 minutes before serving.
    muffins over a wire rack to cool.

Video

Notes

  • Any flour of your choice will work. The best options are whole wheat, white flour, gluten-free, or oat flour. 
  • You can use frozen blueberries if you do not have fresh.
  • Large curd cottage cheese will work too since you will be blending it. I used 4% milk-fat small curd cottage cheese. 
  • Lemon and zest give it a nice flavor, if you prefer to skip it, you can just use vanilla extract.
  • Do allow these to cool before handling.
  • If you want to use almond flour, you can. Keep in mind it will be very moist. I would start with 2 cups of almond flour and keep adding 1-2 tablespoons as needed until you get a thick consistency for the batter.
  • Note: In the video, I didn't use a blender to mix the cottage cheese and egg mix so you see how to make it without a blender for those that don't have one.  

Nutrition

Calories: 153kcal | Carbohydrates: 22g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 225mg | Potassium: 73mg | Fiber: 1g | Sugar: 7g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg