Description
Delicious and fluffy blueberry muffins made with cottage cheese for added protein.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup sugar
- 1 cup cottage cheese (low-fat or regular)
- 2 large eggs (room temperature)
- 1/2 cup milk (whole or dairy-free)
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together flour, baking powder, and sugar.
- In another bowl, mash cottage cheese with a fork, then add eggs and mix until smooth.
- Stir in milk and vanilla extract until well combined.
- Gently fold in the blueberries.
- Line a muffin tin with liners and fill each cup two-thirds full with batter.
- Bake for 20-25 minutes until golden brown; a toothpick should come out clean.
- Allow to cool for five minutes in the pan before transferring to a wire rack.
Notes
- Ensure blueberries are fresh for the best flavor.
- Can substitute whole milk with dairy-free alternatives if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 160mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg