Cottage Cheese Blueberry Muffins
Indulge in the delightful taste of Cottage Cheese Blueberry Muffins! These healthy treats are packed with protein and bursting with flavor!
Equipment
- 1 Muffin tin Greased or lined with paper liners
- 2 Bowls One for dry ingredients, one for wet ingredients
- 1 Whisk For mixing dry ingredients
- 1 Spoon For filling muffin tin
Ingredients
Dairy
- 1 cup Cottage cheese Protein-rich and adds moisture
- 1/2 cup Greek yogurt Enhances moisture and supports digestive health
- 1/4 cup Almond milk Dairy-free option
Fruits
- 1 cup Fresh blueberries Bursting with antioxidants
Dry Ingredients
- 1 cup Whole wheat flour Great source of fiber
- 1 teaspoon Baking powder Leavening agent for rise
- 1/2 teaspoon Baking soda Works with baking powder for lift
Sweeteners
- 1/4 cup Honey or maple syrup Natural sweetener
Others
- 2 large Eggs Provides essential proteins
- 1 teaspoon Vanilla extract Adds warm flavor
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
Mixing Dry Ingredients
- In a large bowl, whisk together whole wheat flour, baking powder, and baking soda.
Mixing Wet Ingredients
- In another bowl, mix cottage cheese, eggs, honey (or maple syrup), and vanilla extract until well combined.
Combining Ingredients
- Gradually add the wet mixture to the dry ingredients and stir gently until just combined. Fold in the blueberries.
Baking
- Spoon the batter into the muffin tin, filling each cup about ¾ full. Bake for 18-20 minutes until golden brown.
Cooling
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.