Description
Deliciously moist and tender muffins packed with juicy blueberries, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup blueberries (fresh or frozen)
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1/4 cup milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- Combine the cottage cheese, eggs, milk, melted butter, and vanilla extract in a large bowl. Mix until well blended and creamy.
- Whisk together the flour, sugar, baking powder, baking soda, and salt in another bowl until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. It’s okay if there are a few lumps; we don’t want to over-mix!
- Fold in the blueberries gently, taking care not to crush them.
- Fill the muffin cups about 2/3 full, ensuring each one has a generous helping of blueberries.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool slightly before serving. Enjoy the warm aroma!
Notes
These muffins store well in the fridge for up to a week and can also be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 8g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg