Mini Blueberry Cottage Muffins
These mini muffins are easy, healthy, and so so good. I did sprinkle on some cinnamon sugar on top of each muffin before baking to add a little sweet crunch layer but that is totally optional. You can store these in the fridge in an air tight container up to one week or you can also double or even triple this recipe and store them in the freezer up to two to three months. Below are tips for freezing!
Tips for freezing:
Wrap or Bag: Individually wrap each muffin in plastic wrap or aluminum foil, or place them in airtight freezer bags. Wrapping them individually prevents them from sticking together and makes it easier to thaw only what you need.
Label and Date: It's a good practice to label the freezer bags or containers with the type of muffin and the date they were baked. This makes it easier to identify them later and ensures you consume them within the recommended storage time.
Store Properly: Place the wrapped or bagged muffins in a single layer in the freezer to freeze them initially. Once they're frozen solid, you can stack them to save space. Make sure to avoid overcrowding them, as this can cause them to deform.
Thawing: When you're ready to enjoy the muffins, you can thaw them overnight in the refrigerator or on the counter at room temperature for a few hours. Alternatively, you can reheat them directly from frozen in the microwave or oven for a quick breakfast or snack.
Watch it in action!
Follow for more content
GF Mini Blueberry Cottage Cheese Muffins
Ingredients
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup pure maple syrup
- 1/4 cup cottage cheese
- 1/4 cup butter, melted
- 2 cups almond flour
- 1/2 tsp baking soda
- Pinch of salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven 350F and set a mini muffin tine aside. I am using a silicone one here for easier removal and clean up.
- To a bowl, add two eggs, vanilla, pure maple syrup, cottage cheese, and melted butter. Whisk well to combine. You will notice cottage cheese curds in the mixture but you will not taste or see those in the finished batter.
- To the mixture, add almond flour, baking soda, and salt. Whisk to form a batter.
- Fold in blueberries and transfer batter to the mini muffin tin.
- Bake for 20 minutes or until edges are slightly crispy and brown.
- Cool before removing from muffin tin and enjoy!
