Mini Blueberry Cottage Cheese Muffins
These easy mini blueberry cottage cheese muffins are soft, moist, and packed with juicy fresh blueberries. Made with whole-milk cottage cheese, coconut sugar, and simple ingredients, they're an easy make-ahead breakfast or snack—and there's no blender required.
Servings 24 mini muffins
Ingredients
- 1/4 cup coconut oil melted
- 1/2 cup coconut sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cup plain whole-milk cottage cheese
- 1/4 cup milk
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup fresh blueberries lightly tossed in flour
Instructions
- Preheat the oven to 350°F. Lightly grease a mini muffin pan or line with mini muffin liners.
- In a large bowl, whisk together the melted coconut oil and coconut sugar.
- Add the vanilla, cottage cheese, milk, and eggs. Whisk until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not overmix.
- Lightly toss the blueberries with a small amount of flour, then gently fold them into the batter.
- Divide the batter evenly among the mini muffin cups, filling each about 3/4 full.
- Bake for approximately 11–14 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
Notes
You can substitute the coconut oil with an equal amount of melted butter or another neutral oil.
Cane sugar or a 1:1 monk fruit sweetener can be substituted for the coconut sugar.
Dairy, nut, or seed milk can be used.
There's no need to blend the cottage cheese before adding it to the batter.
If your blueberries are particularly large, roughly chop some of them so they're easier to distribute among the mini muffins.