Blueberry Cottage Cheese Muffins

  

Ingredients

• 1 1/2 cup all-purpose flour
• 3/4 cup coconut sugar
• 2 eggs
• 1 cup cottage cheese
• 1/4 cup coconut oil or any other oil of your choice
• 1 tsp baking pdr
• 1 tsp baking soda
• 1 tsp cinnamon pdr
• 1 cup fresh blueberries

Instructions

Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.

In a large bowl, mix the sugar, oil, eggs, and cottage cheese. Give it a good stir by hand until it’s nice and smooth.

Add the flour, cinnamon, baking powder, and baking soda to the bowl. Stir gently—no need to over-mix.

Carefully fold in the fresh blueberries using a spatula so they stay whole and juicy.

Divide the batter between the muffin cups and pop a few extra blueberries on top of each for good measure.

Bake for 18–20 minutes, or until a toothpick poked into the center comes out clean.

Let them cool in the tin for a few minutes, then transfer to a wire rack to cool completely (if you can wait that long)

 

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