Cottage Cheese Blueberry Muffins
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 eggs
- 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 a muffin tin by lining it with muffin liners in every other muffin cavity. Grease the muffin liners with non-stick sprat, just to be sure they don’t stick.
- In a large bowl mix together the melted coconut oil, coconut sugar, vanilla, milk, and eggs. Whisk until ingredients are well incorporated. Then, mix in the cottage cheese.
- Next, add in the flour, baking soda, salt, and cinnamon and use a rubber spatula to fold until ingredients are just incorporated.
- Toss the fresh blueberries in a touch of flour until each one is well coated. Then add them into the batter and gently fold until they are well incorporated.
- I like to use a double cookie scoop to add batter to muffin tins, but you can use a spoon as well. Top the batter off with more blueberries if desired and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before removing from the liners to help prevent sticking. Enjoy muffins warm for best results.
Notes
- Tossing the fresh blueberries in flour before adding to the batter prevents them from sinking to the bottom during baking time.
- Use a double cookie scoop to add batter to muffin liners.
- Add on more blueberries to the tops before baking if desired.
- Bake muffins using every other muffin cavity, this will allow each muffin to really pop during baking time.
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