Cottage Cheese Blueberry Muffins (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 60ml coconut oil, melted
02 - 120g coconut sugar
03 - 1 tsp vanilla bean paste or extract
04 - 240g whole milk cottage cheese
05 - 60ml milk (dairy or plant-based)
06 - 2 large eggs

→ Dry Ingredients

07 - 190g all-purpose flour
08 - 1 tsp baking soda
09 - 1/4 tsp salt
10 - 1/2 tsp ground cinnamon

→ Fruit

11 - 150g fresh blueberries, plus extra for topping
12 - 1 tbsp flour for coating blueberries

# Instructions:

01 - Preheat oven to 190°C (375°F). Line a muffin tin with paper liners in alternating cavities. Lightly spray liners with non-stick cooking spray.
02 - In a large bowl, whisk together melted coconut oil, coconut sugar, vanilla, milk, and eggs until well combined. Fold in the cottage cheese.
03 - Add flour, baking soda, salt, and cinnamon to the wet ingredients. Use a rubber spatula to fold gently until just incorporated, being careful not to overmix.
04 - Toss fresh blueberries in a tablespoon of flour until coated. Gently fold the coated blueberries into the batter until evenly distributed.
05 - Divide batter among prepared muffin cups using a cookie scoop or spoon. Top with additional blueberries if desired. Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
06 - Allow muffins to cool completely in the tin before removing from liners to prevent sticking. Serve warm for best flavor.

# Notes:

01 - For best results, use whole milk cottage cheese for richness and moisture.
02 - Substitute coconut sugar with cane sugar or monk fruit sweetener if preferred.
03 - Allowing space between muffins (alternating cavities) helps with even baking.

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