Description
These moist and fluffy Blueberry Cottage Cheese Muffins are a delightful combination of creamy cottage cheese and juicy blueberries. Packed with protein and bursting with flavor, they make a perfect breakfast or snack. Quick to prepare and irresistibly tasty, these muffins are sure to become a family favorite!
Ingredients
Units
Scale
- 1 cup cottage cheese
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the cottage cheese, eggs, honey or maple syrup, melted butter, and vanilla extract until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For an extra touch of sweetness, sprinkle the tops of the muffins with a little raw sugar before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 7g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg