Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease the muffin tin wells with cooking spray or butter to prevent sticking.
- Step 2: In a big mixing bowl, whisk together the all-purpose flour, coconut sugar, baking powder, baking soda, and cinnamon until nicely combined.
- Step 3: In a separate, medium-sized bowl, whisk together the eggs, cottage cheese, and melted coconut oil until the mixture looks smooth. Don't worry about tiny lumps of cottage cheese.
- Step 4: Pour the wet ingredients directly into the bowl with your dry ingredients. Use a spatula and mix just until everything is combined and no dry streaks of flour are visible. Do not overmix.
- Step 5: Gently fold the fresh blueberries into the batter. If using frozen blueberries, toss them with a tablespoon of flour before adding them to prevent sinking.
- Step 6: Spoon the batter evenly into your prepared muffin cups, filling each cup about two-thirds full. This recipe makes about 12 standard-sized muffins.
- Step 7: Pop the muffin tin into your preheated oven and bake for 20-25 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.
- Step 8: Let the muffins cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely. Alternatively, enjoy one while it's still warm!
Notes
Substitutions & Additions: Easily customize with fruit swaps like raspberries, chopped strawberries, diced apples, or a mix of berries. Granulated sugar or a mix of brown and granulated sugar can replace coconut sugar. Add a pinch of nutmeg, cardamom, or 1 teaspoon of vanilla extract for extra flavor. For toppings, sprinkle with coarse sugar or a simple streusel before baking. Fold in ½ cup of white chocolate chips or mini semi-sweet chocolate chips for a decadent twist.
Tips for Success: Do not overmix the batter to ensure light and fluffy muffins; mix only until just combined. Use room temperature eggs and cottage cheese for a smoother batter. Measure flour correctly by spooning it into the measuring cup and leveling it off. If using frozen blueberries, do not thaw them; toss them in a tablespoon of flour before adding to prevent sinking and bleeding.
Storage: These muffins are best enjoyed fresh. Store cooled muffins in an airtight container at room temperature for up to 2-3 days, placing a piece of paper towel at the bottom to absorb moisture and prevent sogginess. For longer storage, keep them in an airtight container in the fridge for up to 5 days, bringing to room temperature or warming slightly before serving. For extended storage, flash freeze cooled muffins on a baking sheet until solid (about an hour), then transfer to a freezer-safe bag or container; they will keep well for up to 3 months. Thaw at room temperature or gently warm in the microwave or oven.