Description
Delicious blueberry muffins made with cottage cheese for extra moisture and flavor. Perfect for breakfast or a snack!
Ingredients
Scale
- 1 cup cottage cheese
- 2 large eggs
- 1/4 cup neutral oil
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups blueberries
- zest of 1 lemon (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it.
- In a big bowl, combine the cottage cheese, eggs, oil, milk, and vanilla. Mix well.
- Sprinkle in the sugar and mix again.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. If using, add the lemon zest.
- Toss the blueberries in a tablespoon of the flour mixture to prevent sinking.
- Add the dry ingredients to the wet ingredients and fold gently. Add the blueberries and fold gently.
- Scoop the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 18 to 22 minutes until golden and a toothpick comes out mostly clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- Using full-fat cottage cheese adds richness, but low-fat works too.
- Almond milk can be used if you have it.
- If your blueberries are particularly sweet, you may want to reduce the sugar slightly.
- These muffins can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg