Description
Homemade cottage cheese blueberry muffins deliver a protein-packed breakfast delight with sweet-tangy fruit. Moist crumb and balanced flavors make this simple recipe perfect for morning enjoyment.
Ingredients
Scale
- 1 cup fresh blueberries
- 1 cup plain whole milk cottage cheese
- 2 eggs
- 1.5 cups (192 g) all-purpose flour
- ½ cup (100 g) coconut sugar
- ¼ cup (60 ml) coconut oil, melted
- ¼ cup (60 ml) milk
- 1 tsp baking soda
- 1 tsp vanilla bean paste or vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
Instructions
- Preparation: Preheat oven to 375°F (190°C) and line muffin tin with paper liners, ensuring proper spacing for even heat distribution.
- Wet Ingredients Fusion: Whisk coconut oil, coconut sugar, vanilla extract, whole milk, and eggs in a large bowl until completely integrated and smooth, then fold in cottage cheese until uniformly blended.
- Dry Ingredients Integration: Gently sift flour, baking soda, kosher salt, and ground cinnamon into the wet mixture, using a rubber spatula to combine with minimal stirring to maintain a light texture.
- Blueberry Incorporation: Lightly coat blueberries in flour to prevent sinking, then delicately fold into the batter, distributing them evenly throughout.
- Batter Portioning and Topping: Fill muffin liners two-thirds full, strategically placing extra blueberries on top for visual appeal and burst of flavor.
- Baking and Cooling: Bake for 23-25 minutes until a toothpick inserted into the center comes out clean, then allow muffins to cool completely in the tin before carefully removing and serving.
Notes
- Prevent Blueberry Sinking: Lightly dust berries with flour to keep them suspended throughout the muffin, ensuring even distribution in every bite.
- Gentle Mixing Technique: Fold ingredients with a rubber spatula until just combined to maintain a tender, soft muffin texture without overmixing.
- Precise Baking Temperature: Stick to 375°F for golden-brown edges and perfectly cooked centers, avoiding underbaked or dry muffins.
- Cooling Strategy: Let muffins rest completely in the tin to stabilize their structure and prevent crumbling when removing from liners.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 180
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 50 mg