Description
Deliciously moist muffins made with whole-milk cottage cheese and bursting with blueberries.
Ingredients
Scale
- 1 cup whole-milk cottage cheese
- ⅓ cup maple syrup
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup blueberries (or diced strawberries or a handful of chocolate chips)
Instructions
- Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
- Add the cottage cheese to a blender and blend smooth. (You can also use an immersion blender.)
- Add the cottage cheese to a large bowl with the maple syrup, butter, eggs, and vanilla. Whisk to combine.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Gently stir the cottage cheese mixture into the flour mixture. Expect the batter to be thick.
- Gently fold in the berries.
- Divide batter among the prepared muffin tin, using about 1/4 cup batter in each cup.
- Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center of a muffin comes out clean.
- Remove from oven, then transfer muffins to a wire rack to cool fully.
Notes
- These muffins can be stored in an airtight container for up to 3 days.
- For a flavor twist, try adding lemon zest to the batter.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg