Description
Delicious blueberry muffins made with cottage cheese for a moist and fluffy texture.
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
- Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners, or just grease it if you’re feeling rebellious.
- In a big bowl, plop in the cottage cheese, eggs, oil, milk, and vanilla. Mix it up well. The cottage cheese stays a bit lumpy—don’t panic, that’s just its thing; it’ll disappear as they bake.
- Sprinkle in the sugar and mix again.
- In another bowl, whisk together your flour, baking powder, baking soda, and salt. Dump in that lemon zest if you remembered it.
- Toss the blueberries in a tablespoon of your flour mixture, trust me, it helps keep them from all sinking.
- Now, add your dry ingredients into the wet, fold gently with a spatula, and then fold in the blueberries. Don’t overmix!
- Scoop the batter into your muffin tin—about 3/4 full.
- Bake for 18 to 22 minutes, until golden on top and a toothpick comes out mostly clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- On busy mornings I skip lemon zest and regret it later.
- Some blueberry goo on the toothpick is fine.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg