Introduction
These cottage cheese blueberry muffins are a delicious secret weapon for your breakfast or snack routine. They deliver a satisfyingly moist texture and a protein boost that will keep you fueled. You’ll love how simple they are to mix up for a wholesome treat any day of the week.
Prep & Cook Time
Prep Time: 8 minutes
Cook Time: 30 minutes
Total Time: 38 minutes
Servings: 12 muffins
Ingredients
- 2 eggs
- 1 cup cottage cheese (I used full fat but I think 2% would also work)
- 1/2 cup coconut sugar (can sub any granulated sugar)
- 1/4 cup olive oil (such as kosterina, use code avocadoskillet for 20% off)
- 1/4 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 1/2 teaspoons baking soda
- pinch salt
- 1 1/2 cups spelt or all purpose flour
- 1 cup blueberries coated in flour*
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease it well.
- In a large bowl, whisk together the eggs, cottage cheese, coconut sugar, olive oil, milk, and vanilla extract until well combined.
- Add the cinnamon, baking soda, and salt to the wet ingredients, whisking to incorporate.
- Gently fold in the spelt or all purpose flour until just combined; be careful not to overmix.
- Toss the blueberries in a small amount of extra flour to coat (this helps prevent sinking). Gently fold the floured blueberries into the muffin batter.
- Divide the batter evenly among the 12 prepared muffin cups.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Lemon Zest: Add the zest of one lemon to the wet ingredients for a bright, citrusy twist that pairs beautifully with blueberries.
- Crunchy Top: Before baking, sprinkle the tops of the muffins with a little coarse sugar or chopped nuts for added texture.
- Mini Muffins: Use a mini muffin tin and reduce the baking time to 12-15 minutes for perfect bite-sized snacks.
- Double Berry: Substitute half of the blueberries with diced strawberries or raspberries for a mixed berry flavor.
Tips for Success
- Coating the blueberries in a light dusting of flour is crucial to prevent them from sinking to the bottom during baking.
- For neat, domed muffin tops, fill the muffin cups nearly to the top with batter.
- Let the muffins cool slightly in the pan before removing to prevent them from breaking apart.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, warm in a microwave for 15-20 seconds or in a toaster oven/regular oven at 300°F until warmed through.
FAQ
Can I use a different type of flour?
Yes, the recipe calls for spelt or all-purpose flour, which work best. While you can experiment with whole wheat flour, the texture may be denser.
Why is my cottage cheese lumpy in the batter?
This is perfectly fine! Small lumps of cottage cheese will melt into the muffin as it bakes, creating pockets of moisture. For a smoother batter, you can blend the cottage cheese with the wet ingredients first.
Can I use frozen blueberries?
My muffins didn’t rise much. What happened?
This is likely due to expired baking soda. Always check the freshness of your leavening agent. Also, ensure you are not overmixing the batter, which can deflate the air bubbles needed for rising.
Can I make these without sugar?
The recipe requires a granulated sweetener for structure and taste. You can substitute the coconut sugar with another granulated sugar like monk fruit or regular cane sugar, but omitting it entirely is not recommended.
What does the cottage cheese do in this recipe?
Cottage cheese adds moisture, a subtle tang, and a significant amount of protein, making these muffins more satisfying and nutritious than a standard version.
