Description
A high-protein, ultra-moist muffin recipe featuring creamy cottage cheese and juicy fresh blueberries.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup cottage cheese (4% fat preferred)
2 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 1/2 cups fresh blueberries
Instructions
Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
Step 3: In a medium bowl, combine the cottage cheese, eggs, melted butter, vanilla extract, and lemon zest. Whisk until the eggs are fully incorporated.
Step 4: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together just until no large streaks of flour remain. Do not over-mix.
Step 5: Gently fold in the fresh blueberries until evenly distributed throughout the batter.
Step 6: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
Step 7: Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 8: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Use full-fat cottage cheese for the best texture and moisture. If using frozen blueberries, do not thaw them before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast & Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 215 kcal
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg
