Looking for a delicious and healthy breakfast option or a mid-day snack? Our Blueberry & Cottage Cheese Muffins are the perfect fit! Packed with juicy blueberries and protein-rich cottage cheese, these muffins are not only tasty but also nutritious. They offer a moist, fluffy texture with a burst of berry goodness in every bite. Plus, they are easy to make and perfect for on-the-go lifestyles. Try them out today and treat yourself to a delightful blend of flavors that’s sure to satisfy your cravings!
- ¼ cup butter, melted
- ½ cup coconut sugar
- 1 tsp vanilla
- 1 cup plain whole milk cottage cheese
- ¼ cup coconut milk
- 2 eggs
- ¾ cup Pamela’s Artisan Flour
- ¾ cup Pamela’s Pancake Mix
- 1 tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1 cup blueberries, frozen or fresh Frosting
- 1 cup plain whole milk cottage cheese
- 2 tbsp honey
- 1 tsp coconut oil
Yield:
Muffins-
Muffins
Preheat oven to 350F and prepare a muffin tin by lining it with muffin liners in every other muffin cavity.
In a large bowl mix together the melted butter, coconut sugar, vanilla, milk, and eggs. Whisk until ingredients are well incorporated. Then, mix in the cottage cheese. Add in the flour, baking soda, salt, and cinnamon, and use a rubber spatula to fold until the ingredients are just incorporated. Toss the blueberries until each one is well coated. Then add them into the batter and gently fold until they are well incorporated.
Add batter to muffin tins, and bake for 23 to 25 minutes or until a toothpick inserted in the center comes out clean.
FrostingUsing a blender or a hand blender mix the cottage cheese, honey, and coconut oil and mix until smooth.
Let it cool down completely before adding the frosting.