Description
Discover how to make moist and flavorful Cottage Cheese Blueberry Muffins! This recipe uses cottage cheese for added protein and a tender crumb, while fresh blueberries provide a burst of sweetness.
Ingredients
Scale
- ¼ cup coconut oil, melted (may sub any other oil or butter)
- ½ cup coconut sugar (may sub cane sugar or monk fruit sweetener)
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 cup plain whole milk cottage cheese (Good Culture is recommended)
- ¼ cup milk (any nut or seed milk works)
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup fresh blueberries, tossed in flour
Instructions
1. Prepare for Baking: Setting the Stage for Success
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Line Muffin Tin: Line a muffin tin with muffin liners. The recipe makes 7 jumbo muffins, so you’ll need to use every other cavity in a standard 12-cup tin.
- Grease Liners: Lightly grease the inside of the muffin liners with non-stick cooking spray. This extra step helps ensure the muffins release cleanly.
2. Combine Wet Ingredients: Creating a Flavorful Base
- Combine Wet Ingredients: In a large mixing bowl, combine the melted coconut oil, coconut sugar, vanilla extract, milk, and eggs.
- Whisk: Whisk the ingredients together until they are well incorporated and the mixture is smooth.
- Add Cottage Cheese: Add the cottage cheese to the bowl and whisk again until it’s fully combined with the other wet ingredients.
3. Whisk Dry Ingredients: Ensuring Even Distribution
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
4. Gradually Add Dry to Wet: Bringing the Batter Together
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix.
- Tip: Overmixing can develop the gluten in the flour, resulting in tough muffins.
5. Prepare and Add Blueberries: A Burst of Freshness
- Toss Blueberries: In a small bowl, toss the fresh blueberries with a touch of flour (about 1-2 teaspoons). This helps prevent them from sinking to the bottom of the muffins during baking.
- Fold in Blueberries: Gently fold the flour-coated blueberries into the muffin batter using a rubber spatula. Be careful not to overmix or crush the berries.
6. Fill Muffin Liners and Bake: Achieving Golden-Brown Goodness
- Scoop Batter: The recipe author recommends using a double cookie scoop (about 3 tablespoons) to portion out the batter into the prepared muffin liners. You can also use a spoon. Fill each liner about ¾ full.
- Optional Topping: If desired, sprinkle a few extra blueberries on top of each muffin before baking.
- Bake: Bake for 23-25 minutes.
- Check for Doneness: The muffins are done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. The tops should be lightly golden brown.
7. Cool and Enjoy: Savoring Your Homemade Muffins
- Cool in Tin: Let the muffins cool in the muffin tin for about 10 minutes before attempting to remove them. This allows them to firm up slightly.
- Remove Liners: Let the muffins cool completely before carefully peeling off the liners. The author notes that the muffins taste even better the next day and that the liners peel off more easily then.
- Serve Warm: These muffins are phenomenal served slightly warm.