Description
These Cottage Cheese Blueberry Muffins are a delightful combination of moist, fluffy muffins with bursts of juicy blueberries. The addition of cottage cheese gives them a rich and creamy texture that pairs perfectly with the sweetness of the blueberries.
Ingredients
Units
Scale
- 1 1/2 cup all-purpose flour
- 3/4 cup coconut sugar
- 2 eggs
- 1 cup cottage cheese
- 1/4 cup coconut oil or any other oil of your choice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Preheat the oven to 375°F and line a muffin tin with paper liners.
- Mix Dry Ingredients: In a bowl, combine flour, sugar, baking powder, baking soda, and cinnamon.
- Mix Wet Ingredients: In another bowl, whisk together eggs, cottage cheese, and oil.
- Combine: Slowly add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries.
- Bake: Fill each muffin cup with the batter and bake for about 20-25 minutes or until a toothpick inserted comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute the coconut sugar with regular sugar if preferred.
- Feel free to add a streusel topping for extra crunch.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 45 mg