Description
Fluffy and protein-packed muffins made with fresh blueberries and cottage cheese for a delicious breakfast or snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup fresh blueberries
- 1 cup cottage cheese
- 1/2 cup granulated sugar
- 1/2 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the cottage cheese, eggs, milk, oil, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients, then stir in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra protein, use low-fat cottage cheese. Store muffins in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Breakfast
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 8g
- Fat: 5g
- Carbohydrates: 22g
- Protein: 6g