Description
These Blueberry Cottage Cheese Muffins are packed with protein for a delicious breakfast or snack!
Ingredients
- 1¾ cups all-purpose flour or oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- ½ cup organic cane sugar or honey
- 1 large egg
- 1 cup cottage cheese
- ½ cup milk
- ⅓ cup avocado oil or melted butter
- 2 teaspoons vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl combine the egg, cottage cheese, milk, oil and vanilla extract. Then add the sugar and lemon zest and whisk until well combined.
- In a separate bowl, mix together the flour, baking powder, baking soda and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Coat the blueberries in 1-2 tsp of flour, then gently fold them into the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely
Notes
- Optionally blend cottage cheese for a smoother batter.
- Toss blueberries in 1-2 tsp of flour to keep them from sinking.
- Add frozen blueberries quickly from the freezer to avoid blue batter.
- Mix batter just until combined—don’t overmix.
- Muffins are done when a toothpick comes out clean or with a few crumbs.