Cottage Cheese Blueberry Muffins
A whole wheat, healthy, protein-packed snack kids will love.
Ingredients
- 2 cups white whole wheat flour or all-purpose flour or a gluten-free cup-for-cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 1/2 tsp cinnamon
- 1/3 cup avocado or vegetable oil
- 1/2 cup coconut sugar or 1/3 cup granulated sugar
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 cup plain cottage cheese I use 4% but any kind will work
- 3/4 cup milk (any kind)
- 1 tsp lemon juice or apple cider vinegar
- 1 cup fresh blueberries or frozen wild blueberries (not defrosted)
Optional topping
- 2 tsp coarse sugar, granulated sugar, or coconut sugar
- 1/8 tsp cinnamon
Instructions
- Preheat oven to 400 degrees. Line a standard muffin tin with paper liners or grease well with oil or non-stick spray.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a second large bowl, whisk together the oil, coconut sugar, maple syrup, vanilla, cottage cheese, milk, and lemon juice/vinegar until well combined.
- Dump dry ingredients into the wet ingredients and mix with a large spoon or spatual until just combined. Mix in blueberries.
- Divide batter into muffin tin and top with a few more blueberries, if desired.
- If using topping, mix sugar and cinnamon together and sprinkle on top of each muffin.
- Bake until golden brown and cooked through, 15 to 18 minutes. Allow to cool for 10 minutes in the tin then transfer the muffins to a cooling rack.
- Muffins can be stored at room temperature for 1 to 2 days then in the refrigerator for 2 more days. Muffins can be frozen, individually wrapped, for a month.