Description
A healthy twist on classic blueberry muffins, packed with protein-rich cottage cheese for moist and fluffy treats.
Ingredients
Scale
- 2 large eggs
- 1 cup cottage cheese
- 1/2 cup coconut sugar
- 1/4 cup olive oil
- 1/4 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons baking soda
- Pinch of salt
- 1 1/2 cups spelt or all-purpose flour
- 1 cup blueberries
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cottage cheese, eggs, milk, olive oil, coconut sugar, and vanilla extract. Mix until smooth and well-combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry mixture to the wet ingredients gradually, mixing gently until just combined. Fold in the blueberries coated in flour.
- Line a muffin tin with 9-12 liners and fill them with the batter until about 3/4 full.
- Bake the muffins for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack.
Notes
Store at room temperature for up to 2 days or refrigerate for 1 week. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
Keywords: blueberry muffins, cottage cheese muffins, healthy muffins, breakfast recipe, easy baking
