Blueberry Cottage Cheese Muffins Recipe

Ingredients

• 4 tablespoons milk
• 1 cup cottage cheese (1%)
• 2 eggs
• 2 tablespoons avocado oil
• 4 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1.5 cups all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 cups blueberries tossed in flour

Preheat the Oven

Set the oven to 375°F and prepare a 12-cavity muffin tray by lightly greasing or lining it with muffin liners.

Blend the Wet Ingredients

Combine the milk, cottage cheese, eggs, vegetable oil, maple syrup, and vanilla extract in a blender. Blend until the mixture becomes entirely smooth.

Mix the Dry Ingredients

In a large bowl, whisk together the flour, cinnamon, salt, and baking powder until everything is well combined.

Combine Wet and Dry

Gradually pour the blended wet ingredients into the bowl with the dry ingredients. Whisk gently until they are mostly incorporated. Use a spatula to fold the mixture a few more times until just combined—avoid overmixing.

Fold in Blueberries

Carefully fold in the flour-coated blueberries with a spatula, ensuring they are evenly distributed throughout the batter.

Portion and Bake

Divide the batter equally among the 12 muffin cups, using a 1/4 cup scoop for each.

Distribute any remaining batter evenly. Bake for approximately 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.