Gluten Free Blueberry Cottage Cheese Muffins

These cottage cheese muffins are soft, moist, and bursting with fresh blueberries. Plus, they’re made with simple ingredients and have a little extra protein thanks to the cottage cheese.

Course Breakfast

Cuisine American

Keyword Cottage Cheese Muffins

Prep Time 10

Cook Time 18

Servings servings

Calories 204kcal

Author Dana DeVolk

Ingredients

For the muffins:

1 cup cottage cheese
3/4 cup coconut sugar
1/4 cup coconut oil or any other oil of your choice
1/4 cup honey or maple syrup
2 large eggs
2 teaspoons lemon zest
1 1/2 cup gluten-free flour mix
1/4 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon lemon juice fresh squeezed
1 cup fresh blueberries

For the streusel:

1/4 cup almond flour
1 teaspoon gluten-free flour mix
1 teaspoon water

Instructions

Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
In a mixing bowl, combine the cottage cheese, sugar, oil, honey, eggs, and lemon zest. Whisk by hand until well incorporated.
3/4 cup coconut sugar, 1/4 cup coconut oil, 1/4 cup honey or maple syrup, 2 large eggs, 2 teaspoons lemon zest, 1 cup cottage cheese
Add the gluten-free flour mix, almond flour, baking powder, and baking soda. Stir gently.
1 1/2 cup gluten-free flour mix, 1/4 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda
Fold in the lemon juice and fresh blueberries using a spatula to avoid breaking the berries.
1 tablespoon lemon juice, 1 cup fresh blueberries
Prepare the streusel: In a small bowl, mix the almond flour, gluten-free flour, and water until a crumbly texture forms.
1/4 cup almond flour, 1 teaspoon gluten-free flour mix, 1 teaspoon water
Fill the muffin liners with batter and sprinkle the streusel on top.
Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven, let cool for 10 minutes in the tin, then take them out and place on a wire rack to cool completely.

Notes

Don’t overmix the batter—this helps keep the muffins soft and fluffy.
Use a silicone muffin pan or muffin liners for easy removal.
If using frozen blueberries, don’t thaw them before adding to the batter.
Want a fluffier texture? Separate the eggs, beat the whites until stiff, and fold them in at the end.
Add a touch of cinnamon or vanilla for a little extra flavor.
Bake until the tops are golden brown and a toothpick comes out clean.

Nutrition