Cottage Cheese Blueberry Muffins (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 1/4 cup coconut oil, melted (may substitute any other oil or butter)
02 - 1/2 cup coconut sugar (may substitute cane sugar or monk fruit sweetener)
03 - 1 tsp vanilla bean paste or vanilla extract
04 - 1 cup plain whole milk cottage cheese (Good Culture recommended)
05 - 1/4 cup milk (any nut or seed milk works)
06 - 2 eggs

→ Dry Ingredients

07 - 1.5 cups all purpose flour, plus extra for coating blueberries
08 - 1 tsp baking soda
09 - 1/4 tsp salt
10 - 1/2 tsp ground cinnamon

→ Mix-ins

11 - 1 cup fresh blueberries (plus extra for topping if desired)

# Instructions:

01 - Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners, placing them in every other cavity to give the muffins room to rise and create those beautiful domed tops. Lightly spray the liners with non-stick cooking spray to prevent sticking.
02 - In a large mixing bowl, combine the melted coconut oil, coconut sugar, vanilla, milk, and eggs. Whisk everything together until well blended. Then fold in the cottage cheese until evenly distributed throughout the mixture.
03 - Add the flour, baking soda, salt, and cinnamon to the wet ingredients. Using a rubber spatula, gently fold everything together until just combined. Be careful not to overmix - a few small lumps are perfectly fine and will help keep your muffins tender.
04 - In a small bowl, toss the fresh blueberries with a light coating of flour until each berry is dusted. This trick helps prevent them from sinking to the bottom of the muffins during baking. Gently fold the flour-coated blueberries into the batter.
05 - Using a double cookie scoop or large spoon, divide the batter evenly among the prepared muffin cups. If desired, press a few additional blueberries into the top of each muffin for a prettier presentation.
06 - Place the muffin tin in the preheated oven and bake for 23-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
07 - Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. For best results, enjoy these muffins while still slightly warm when the berries are extra juicy.

# Notes:

01 - Tossing blueberries in flour before adding to the batter prevents them from sinking to the bottom during baking.
02 - Using every other cavity in the muffin tin gives the muffins more room to rise, creating nicely domed tops.
03 - These muffins can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
04 - Freeze cooled muffins in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator or microwave for 30 seconds when ready to enjoy.

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