Description
Delicious and moist blueberry muffins perfect for breakfast or a snack!
Ingredients
Scale
- 1 cup cottage cheese (full fat or low fat)
- 2 large eggs
- 1/4 cup neutral oil (canola or vegetable)
- 1/2 cup milk (any type)
- 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 (fresh or frozen)
- 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 bowl, mix cottage cheese, eggs, oil, milk, and vanilla until well combined.
- Sprinkle in sugar and mix again.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Add lemon zest if using.
- Toss blueberries in a tablespoon of flour mixture to coat.
- Add dry ingredients to wet ingredients and fold gently. Fold in blueberries.
- Scoop batter into muffin tin, filling about 3/4 full.
- Bake for 18 to 22 minutes until golden and a toothpick comes out clean.
- Cool in tin for 5 minutes, then transfer to wire rack.
Notes
- This recipe is forgiving; feel free to experiment with different types of milk.
- The cottage cheese remains lumpy; don’t worry, it will blend as it bakes.
- If using frozen blueberries, no need to thaw.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg