Description
Delicious and easy-to-make Blueberry Cottage Cheese Muffins with a crunchy streusel topping. These muffins combine the creaminess of blended cottage cheese with fresh blueberries, creating a moist and flavorful treat perfect for breakfast or a snack.
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- ½ cup granular sweetener (like Whole Earth or Lakanto Sugar Free Sweetener)
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup cottage cheese (blended)
- ½ cup milk (dairy or plant-based)
- ¼ cup unflavored coconut oil (or vegetable oil)
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen)
Streusel Topping
- ½ cup all-purpose flour
- 3 tablespoons brown sugar substitute (like Swerve or Truvia)
- ¼ teaspoon salt
- 2 tablespoons butter (melted)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Line a muffin or cupcake pan with silicone baking cups or paper liners. If using paper liners, lightly spray them with non-stick baking spray. Set the prepared pan aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granular sweetener, baking powder, and salt until well combined.
- Combine Wet Ingredients: Add the blended cottage cheese, milk, oil, egg, and vanilla extract to the dry ingredients. Whisk everything together until the batter is thick and smooth.
- Add Blueberries: Gently fold in the blueberries with a rubber scraper until just combined. For frozen blueberries, keep them frozen and coat with about 1 tablespoon of flour before folding them into the batter to prevent blue bleeding.
- Fill Muffin Cups: Using a small ladle, pour the batter into the prepared muffin cups, filling each almost full.
- Prepare Streusel Topping: In a separate bowl, combine the flour, brown sugar substitute, salt, and melted butter. Use a fork to mix until the mixture resembles crumbly gravel.
- Top Muffins: Spoon about 1 tablespoon of the streusel topping over each muffin.
- Bake: Bake the muffins at 375°F for 20-22 minutes or until golden brown. Test doneness by inserting a toothpick into the center of a muffin; if it comes out clean and crumb-free, the muffins are done.
- Cool and Serve: Allow the muffins to cool before removing them from the pan. Serve and enjoy!
Notes
- For best results with frozen blueberries, coat them with flour before folding to prevent color bleeding.
- You can substitute plant-based milk and oil to make these muffins dairy-free except for the cottage cheese.
- Use silicone liners for easier muffin removal and less waste.
- Sweeteners can be adjusted based on preference; ensure dry substitutes are used to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
