Cottage Cheese Blueberry Muffins
Add cottage cheese to muffins for added moisture and a nutritional boost.
Equipment
- 1 12-cavity Muffin Pan
- 1 Immersion Blender
Ingredients
Dry Ingredients
- 1½ cup All Purpose Flour
- ½ cup Whole Wheat Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
Wet Ingredients
- 1 cup Milk
- 1 cup 2% Cottage Cheese
- ¼ cup Unsalted Butter softened
- ½ cup Brown Sugar
- 1 large Egg
- 1 teaspoon Lemon Zest from one lemon
- 1 cup Fresh Blueberries
Instructions
- Start by preheating your oven to 400F and have a 12 cavity muffin pan ready.
- Whisk together in a medium bowl, the flours, baking soda, and baking powder, just until combined. Set aside.
- Use an immersion blender (or a regular blender), to blend the milk and cottage cheese until smooth. Set aside.
- Combine the soft butter and brown sugar in a large bowl. Whisk them until creamed, and light in color. Whisk in the egg.
- Add the lemon zest and the cottage cheese mixture to the batter and whisk to combine well.
- Place the dry ingredients and the blueberries in the large bowl with the wet ingredients.
- Use a spatula to gently for the dry and wet ingredients together. Mix until the dry ingredients have all been combined with the wet, being careful to not overmix.
- Line your regular muffin pan with paper liner. If using a silicone muffin mold, you do not need the liners. Divide the batter equally in the 12 cavities.
- Turn the oven temperature down to 375F and bake the muffins for 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
- Let the Cottage Cheese Blueberry Muffins cool down completely and enjoy.
Video
Nutrition
Calories: 185kcalCarbohydrates: 28gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 31mgSodium: 199mgPotassium: 112mgFiber: 1gSugar: 12gVitamin A: 205IUVitamin C: 1mgCalcium: 75mgIron: 1mg
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