Description
There’s something comforting about the smell of blueberry muffins wafting through the kitchen—it’s a scent that takes me back to Sunday mornings at Grandma’s, her apron dusted in flour and her laughter echoing through the house. This twist on the classic adds creamy cottage cheese for extra moistness and a healthy protein kick. Bake a batch, share a few, and keep the tradition alive one bite at a time.
Ingredients
1 ½ cups all-purpose flour
¾ cup coconut sugar
2 eggs
1 cup cottage cheese
¼ cup coconut oil (or oil of your choice)
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup fresh blueberries
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin or grease lightly.
In a large bowl, whisk eggs, cottage cheese, and oil until smooth.
Stir in coconut sugar, then add flour, baking powder, baking soda, and cinnamon. Mix until just combined.
Gently fold in blueberries.
Scoop batter into muffin cups, filling each about ¾ full.
Bake 20–25 minutes, or until a toothpick comes out clean.
Cool on a rack before serving.
Notes
Let the oven warm your kitchen and your heart—one muffin at a time.
- Prep Time: 10 mins
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 150–180 per serving
- Fat: 7g per serving
- Carbohydrates: 20g per serving
- Protein: 6g per serving