Blueberry Cottage Cheese Muffins
These Blueberry Cottage Cheese Muffins are soft muffins that are higher in protein! They make for the perfect breakfast or on-the-go snack.
Ingredients
- 2 cups all-purpose flour + 1 tsp for dusting
- 1 tsp baking soda
- 1 3/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 tbsp vanilla
- 2 tsp cornstarch
- 3/4 cups white sugar
- 1/2 cup oil
- 2 large eggs room temperature
- 1 cup cottage cheese room temperature
- 1 1/2 cups fresh blueberries
Instructions
- Preheat the oven to 375℉/190℃. Line the muffin tin with liners and set aside.
- In a bowl, add the flour, cornstarch, baking soda, baking powder, cinnamon, and salt. Stir to combine and then set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 3/4 tsp baking powder, 1/4 tsp salt, 1/4 tsp cinnamon, 2 tsp cornstarch
- In a large bowl, add the eggs and white sugar. Whisk vigorously for 2-3 minutes until well combined.2 large eggs, 3/4 cups white sugar
- Add the oil and vanilla in. Continue whisking for another 1-2 minutes.1/2 cup oil, 1 tbsp vanilla
- Whisk the cottage cheese in for another minute.1 cup cottage cheese
- Add the dry and wet ingredients together with a spatula. Don't over-mix! Once you see almost no flour streaks, stop mixing.
- Toss the blueberries in 1 tsp of flour, evenly coating them. Then add them into the muffin batter and mix until just combined. Once there are no more flour streaks, stop mixing. Don't over-mix!1 1/2 cups fresh blueberries
- Divide the batter evenly between the liners. Add extra blueberries and sprinkle some white sugar on top (optional).
- Bake the muffins for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow to cool, and enjoy! These muffins are so delicious and simple to bake.