Description
Delicious blueberry muffins made with cottage cheese for a moist texture.
Ingredients
Scale
- 1 cup cottage cheese
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- 1 teaspoon lemon zest (optional)
- 1 tablespoon sugar for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a large mixing bowl, combine the cottage cheese, milk, vegetable oil, eggs, and vanilla extract. Whisk these ingredients together until smooth.
- In a separate bowl, mix together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
- If using, fold in the lemon zest and blueberries gently into the batter until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle a little sugar on top of each muffin for added sweetness and texture.
- Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For a healthier option, you can substitute Greek yogurt for cottage cheese.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg