Description
These soft, fluffy blueberry muffins are boosted with protein from cottage cheese and naturally sweetened with coconut sugar. They’re the perfect grab-and-go breakfast or wholesome snack. With a double batch, you’ll have enough to freeze or feed a hungry crowd—and we’ve added a few fun twists to mix things up.
Ingredients
3 cups all-purpose flour
1 1/2 cups coconut sugar
4 eggs
2 cups cottage cheese
1/2 cup coconut oil (or preferred oil)
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
2 cups fresh blueberries
Optional Flavor Twists:
Add 2 teaspoons lemon zest for brightness
Fold in 1 teaspoon vanilla or almond extract
Sprinkle tops with oats or turbinado sugar before baking for crunch
Swap half the flour for oat flour for added texture
3 cups all-purpose flour
1 1/2 cups coconut sugar
4 eggs
2 cups cottage cheese
1/2 cup coconut oil (or preferred oil)
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
2 cups fresh blueberries
Optional Flavor Twists:
Add 2 teaspoons lemon zest for brightness
Fold in 1 teaspoon vanilla or almond extract
Sprinkle tops with oats or turbinado sugar before baking for crunch
Swap half the flour for oat flour for added texture
Instructions
Preheat oven to 350°F and line or grease two 12-cup muffin pans.
In a large bowl, whisk together eggs, cottage cheese, oil, and sugar.
Add flour, baking soda, baking powder, cinnamon, and mix just until combined.
Gently fold in blueberries (and any optional add-ins).
Divide batter evenly into muffin cups and bake 18–22 minutes, or until a toothpick comes out clean.
Let cool in the pan 5 minutes, then transfer to a rack.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: Dessert