Cottage Cheese Blueberry Muffins
These delightful muffins combine the moisture of cottage cheese and the sweetness of blueberries, making them a perfect treat for breakfast or a snack.
Ingredients
Wet Ingredients
- ½ cup cottage cheese (whole milk or 2% fat) Adds moisture
- 1 piece egg Binds the ingredients
- ½ cup granulated sugar Sweetens the muffins
- ¼ cup avocado oil or other neutral tasting plant oil Provides fat for moisture
- 3 tablespoons plain yogurt Contributes moisture and tang
- 1-2 tablespoons milk (regular or plant based) Adjusts consistency
- 1 teaspoon vanilla Flavor enhancer
Dry Ingredients
- 1 ¼ cup all purpose flour Provides structure
- 1 teaspoon baking powder Leavening agent
- ⅛ teaspoon baking soda Helps with rising
- ½ piece lemon (zest from) Adds freshness
Fruits
- 1 cup blueberries Sweet bursts of flavor
Instructions
Preparation
- Preheat your oven to the desired temperature and prepare your muffin tin with liners or grease it lightly.
- In a large mixing bowl, combine the cottage cheese, egg, and sugar, whisking until well blended.
- Add the avocado oil and plain yogurt to the mixture, stirring until fully incorporated.
- Include the milk and vanilla, stirring until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Fold in the blueberries, ensuring an even distribution.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake in the preheated oven until tops are golden brown and a toothpick inserted comes out clean.
- Remove muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack.
Notes
Ensure your ingredients are at room temperature for best results. Do not overmix the batter and allow muffins to cool completely before storing.