Blueberry Cottage Cheese Muffins
These muffins use cottage cheese to create a moist texture and add protein to your breakfast or snack.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup low-fat cottage cheese
- 1/2 cup milk
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the egg, cottage cheese, milk, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If you use frozen blueberries, do not thaw them first. Toss them lightly in one teaspoon of flour before folding them into the batter to prevent sinking.
- For a smoother texture, you can blend the cottage cheese until smooth before mixing it with the other wet ingredients.
- These muffins freeze well for up to three months. Cool completely before storing them in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12
- Sodium: 250
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 8
- Cholesterol: 35
