Cottage Cheese Blueberry Muffins
Cottage Cheese Blueberry Muffins are moist, fluffy, bursting with blueberries and 7 grams of protein. So easy to make in one bowl too!
Servings: 12 muffins
Calories: 210kcal
Ingredients
- 1 large egg
- 1 cup cottage cheese
- 1/2 cup maple syrup or honey
- 1/4 cup milk I used unsweetened almond milk
- 1/4 cup any mild oil I used avocado oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour plus 1 tablespoon for blueberries
- 1 1/2 cups blueberries fresh or frozen (not thawed)
- Cooking spray I use Misto
Instructions
- Preheat oven to 375 degrees F. Line muffin tin with muffin liners and spray with cooking spray. Set aside.
- In a large mixing bowl, add an egg, cottage cheese, maple syrup, milk, oil, vanilla extract, cinnamon, baking powder and baking soda. Whisk well until no white lumps of baking powder are visible.
- Add flour and gently mix just until combined.
- In a small bowl, add blueberries, sprinkle with 1 tablespoon of flour and toss to coat evenly. Add to the bowl with muffin batter and give a few stirs to incorporate.
- Divide batter evenly between 12 openings of previously prepared muffin tin. Bake muffins for 23-25 minutes or until toothpick inserted in the center comes out clean.
- Remove from the oven, let cool for 15 minutes and enjoy!
Notes
- Store: To prevent muffins from drying out, place in a resealable bag or airtight container and store on a counter for 2-3 days.
- Freeze: In an airtight container for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 210kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 168mg | Fiber: 1g | Sugar: 11g