Blueberry Cottage Cheese Muffins Recipe (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 1 cup cottage cheese
02 - 2 large eggs
03 - 1/3 cup honey or maple syrup
04 - 1/4 cup unsalted butter, melted and cooled
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt

→ Fruit

10 - 1 cup fresh or frozen blueberries (do not thaw if frozen)

# Instructions:

01 - Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
02 - In a large mixing bowl, whisk together the cottage cheese, eggs, honey or maple syrup, melted butter, and vanilla extract until smooth.
03 - In a separate bowl, combine the flour, baking powder, baking soda, and salt.
04 - Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
05 - Gently fold in the blueberries.
06 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
07 - Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Notes:

01 - For an extra touch of sweetness, sprinkle the tops of the muffins with a little raw sugar before baking
02 - Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage

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