These Cottage Cheese Blueberry Muffins are a must-make for a high-protein breakfast muffin or snack recipe. Made with gluten-free and nut-free ingredients.
Preheat and Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly with oil or grease a silicone muffin tray.
Mix Wet Ingredients: In a large mixing bowl, whisk together the avocado oil (or melted coconut oil), coconut sugar, and vanilla extract until well combined. Add the cottage cheese, milk, and eggs, and mix until smooth. A few small lumps from the cottage cheese are fine.
Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, and cinnamon.
Bring It Together: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Fold in Blueberries: Gently fold in the fresh blueberries, taking care not to crush them.
Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Enjoy: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.