Why Make This Recipe
Cottage Cheese Blueberry Muffins are a fantastic choice for anyone looking to enjoy a tasty treat without the guilt. They are healthier than regular muffins, thanks to the cottage cheese, which adds protein and moisture. The blueberries bring a burst of flavor, and the natural sweetness from maple syrup keeps them enjoyable and satisfying. Plus, these muffins are easy to make, perfect for breakfast or a snack!
How to Make Cottage Cheese Blueberry Muffins
Ingredients:
- 3/4 cup cottage cheese (whole milk works best)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 Tablespoons lemon juice
- 2 large eggs
- 1/4 cup coconut oil (melted and cooled)
- 1 1/2 cup all-purpose flour (or gluten-free all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 1/2 cup blueberries
- 1/2 cup oat flour (or all-purpose flour)
- 1/3 cup brown sugar
- 1 teaspoon lemon zest (for topping)
- 2 Tablespoons melted coconut oil or butter (for topping)
- Extra blueberries (for topping)
Directions:
- Zest the lemon for both the muffin batter and streusel.
- Preheat the oven to 350 degrees F and line a muffin tin.
- In a blender, combine the cottage cheese, maple syrup, vanilla, lemon juice, and eggs. Blend until smooth.
- Add the melted and cooled coconut oil to the blender and blend again.
- In a large mixing bowl, mix the flour, baking powder, zest, and salt.
- Pour the liquid mixture from the blender into the dry ingredients. Mix until just combined.
- Fold in the blueberries gently.
- Pour the batter into the prepared muffin tin.
- In a small bowl, mix together the streusel topping ingredients and sprinkle over each muffin.
- Add extra blueberries on top of each muffin.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the muffins cool for a few minutes before enjoying!
How to Serve Cottage Cheese Blueberry Muffins
These muffins are best served warm, straight from the oven, or at room temperature. Pair them with a cup of tea or coffee for a delightful breakfast or snack. You can also add some butter or cream cheese on top for extra flavor, if you like.
How to Store Cottage Cheese Blueberry Muffins
To store these muffins, let them cool completely and then place them in an airtight container. They can last up to three days at room temperature or about a week in the fridge. For longer storage, consider freezing them. Wrap each muffin tightly and place them in a freezer bag. They can last for up to three months in the freezer.
Tips to Make Cottage Cheese Blueberry Muffins
- Make sure to use ripe blueberries for the best flavor.
- For a lighter texture, you can sift the flour before adding it to the batter.
- You can substitute coconut oil with any other oil if preferred.
- Feel free to add nuts or seeds for added crunch and nutrition.
Variation
You can try adding different fruits, such as raspberries or chopped strawberries, instead of blueberries. You can also substitute the maple syrup with honey or agave nectar for a different sweetness.
FAQs
1. Can I use low-fat cottage cheese instead of whole milk cottage cheese?
Yes, you can use low-fat cottage cheese, but the muffins may be slightly less moist.
2. Can I make these muffins gluten-free?
Absolutely! Use gluten-free all-purpose flour and oat flour for a gluten-free version.
3. How do I know when the muffins are done baking?
You can check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are ready.
