Description
Deliciously moist blueberry muffins packed with protein from cottage cheese, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup blueberries
- 2 large eggs
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/4 cup vegetable oil
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the muffin tin with liners or grease it.
- Mix the cottage cheese, sugar, and eggs until smooth.
- Add the vanilla extract and vegetable oil, mixing well.
- Whisk the flour, baking powder, baking soda, and salt in a separate bowl.
- Combine the wet and dry ingredients gently.
- Fold in the blueberries carefully to maintain their shape.
- Spoon the batter into muffin cups three-quarters full.
- Bake for 20-25 minutes, testing with a toothpick until it comes out clean.
- Cool in the pan for a few minutes before moving to a wire rack.
Notes
Serve warm or store in an airtight container. They freeze well for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg