Blueberry Cottage Cheese Muffins
Moist and fluffy muffins made with cottage cheese and fresh blueberries, perfect for breakfast or as a snack.
Ingredients
Wet Ingredients
- 1 cup cottage cheese Can use low-fat or non-fat cottage cheese.
- 1/4 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar Add more if a sweeter muffin is desired.
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Fruits
- 1 cup blueberries Fresh or frozen (do not thaw).
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the cottage cheese, milk, oil, eggs, and vanilla extract until well combined.
- In another bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
Baking
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes before removing from the tin.
Notes
These muffins are best served warm, right out of the oven. For longer storage, store in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. Freeze for up to 3 months.