Ingredients
1 cup cottage cheese
1/2 cup sugar
1/4 cup vegetable oil
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries
For the glaze (optional):
1 tablespoon powdered sugar (optional)
Instructions
-
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
-
In a large bowl, whisk together the cottage cheese, sugar, vegetable oil, and eggs until smooth.
-
In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
-
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
-
Gently fold in the fresh blueberries.
-
Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
-
Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
-
Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
-
Sweetener Substitutes: Feel free to swap sugar with honey, maple syrup, or a sugar alternative for a healthier twist.
-
Frozen Blueberries: Frozen blueberries work well; just be gentle to prevent the batter from turning blue.
-
Add-ins: Add a teaspoon of vanilla extract or chopped nuts like almonds or walnuts for extra flavor.
-
Whole Wheat Flour: For a healthier version, replace part or all
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
