Ingredients
✅ 1/4 cup coconut oil (melted, or substitute with butter/other oil)
✅ 1/2 cup coconut sugar (or substitute cane sugar/monk fruit sweetener)
✅ 1 tsp vanilla bean paste or vanilla extract
✅ 1 cup whole milk cottage cheese
✅ 1/4 cup milk (any nut or seed milk works)
✅ 2 eggs
✅ 1.5 cups all-purpose flour
✅ 1 tsp baking soda
✅ 1/4 tsp salt
✅ 1/2 tsp ground cinnamon
✅ 1 cup fresh blueberries (tossed in flour)
Instructions
1️⃣ Preheat oven to 375°F. Line a muffin tin with liners in every other cavity and lightly grease them.
2️⃣ In a large bowl, whisk together coconut oil, sugar, vanilla, milk, and eggs. Stir in cottage cheese.
3️⃣ Fold in flour, baking soda, salt, and cinnamon until just combined.
4️⃣ Toss blueberries in a little flour (this prevents sinking) and gently fold them into the batter.
5️⃣ Scoop batter into muffin tins, top with extra blueberries, and bake for 23-25 minutes (until a toothpick comes out clean).
6️⃣ Let muffins cool before removing from liners—then enjoy warm!
Notes
✔️ Toss blueberries in flour to keep them from sinking.
✔️ Bake using every other muffin cavity for a higher rise.
✔️ Best served warm for the fluffiest texture!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 210
- Sugar: 12g
- Fat: 9g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g