Adding cottage cheese into meals has become my whole personality. It is such a brilliant protein hack and can be used in so many ways!
I’ve been cottage cheese obsessed since I was really little, so I love that cottage cheese is trending upward in the wellness community. My personal favorite way to use it (when I am not enjoying it as is), is in pasta sauce. Blending it into a sauce makes it so creamy! It’s an easy way to get more protein into a dish.
Lately, I’ve been lazy when it comes to making muffins for the kids. I have so many yummy and healthy muffin recipes in my arsenal, but with the hustle and bustle of this past holiday season, I resorted to prepackaged muffin mix. Starting the new year on a healthier note, means healthier ingredients and baking from scratch. I am teaching myself to slow down again to enjoy more time with my kids, and to do more of what I love such as cooking/baking, crafting, reading, etc.
This Cottage Cheese Blueberry Muffin recipe is a healthier alternative to traditional blueberry muffins. I use very little coconut sugar + pure maple syrup to sweeten them, but what I love about this recipe is that they are not overly sweet like some breakfast baked goods can be.
I will note that you can also use cane sugar, monk fruit, etc as a coconut sugar replacement in this recipe. I also enjoy making muffins with apple sauce for a healthy sweetener.
In addition to the healthier sweeteners, the cottage cheese packs these yummy little bites with protein and the only oil used is coconut oil. Let’s not forget the fresh blueberries – yay antioxidants!
Please also note that these muffins work great as a base for any flavor. The blueberries can be swapped for chocolate chips, other berries and more.
Here is my recipe which yields 12 muffins..
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup cottage cheese
- ½ cup pure maple syrup
- 1/3 cup coconut sugar
- ½ cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 2 tbsp coconut oil, melted
- 1 cup fresh blueberries + more for topping
Instructions
- Preheat the oven to 350 degrees F. Then line a muffin tin with cupcake liners. Set aside.
- In a small mixing bowl, add flour, baking powder and salt. Mix until well combined the set aside.
- In a large mixing bowl, add all wet ingredients, except for the blueberries and melted coconut oil. With a hand mixer or whisk, combine until well blended. Add the dry ingredients to the wet ingredients ½ cup at a time and mix. Once all dry ingredients have been added, mix in the coconut oil.
- Carefully fold in the blueberries.
- Scoop batter into liners filling them about halfway (appox. 3 tbsp). Then top each with 2 or 3 additional blueberries.
- Bake 19-21 minutes.
- Allow to cool before serving. Store in airtight container.
