Description
With twice the protein of regular muffins, these Cottage Cheese Blueberry Muffins are fluffy and delicious!
Ingredients
Units
Scale
- 6 tablespoons butter, melted
- 3/4 cup coconut sugar
- 1/2 tablespoon vanilla
- 1 1/2 cups cottage cheese
- 1/3 cup whole milk
- 3 eggs
- 1 3/4 cups AP flour
- 1/2 cup rolled oats
- 1/2 tablespoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 cup fresh blueberries, tossed in flour
Instructions
- Preheat the oven to 375 degrees. Line a muffin tin with liners and spray them with cooking oil
spray. Set aside. - In a medium bowl, whisk together the melted butter, coconut sugar, and vanilla. When it is
combined, add the cottage cheese, milk, and eggs. Whisk until combined. - To the same bowl, add the flour, rolled oats, baking soda, salt, ginger, and cinnamon. Stir with a wooden spoon until just combined.
- In a small separate bowl, cover the blueberries with a small amount of flour. Stir so they are equally covered.
- Fold the blueberries into the batter. Transfer the batter to the prepared muffin tin, filling each cup totally full.
- Bake in the preheated oven for 20 minutes. Allow to cool on a baking rack before removing from the pan. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: breakfast recipe
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 234
- Sugar: 15 grams
- Fat: 8 grams
- Carbohydrates: 32 grams
- Fiber: 2 grams
- Protein: 8 grams