Ingredients
Scale
- 1 cup cottage cheese
- 1 cup blueberries
- 2 eggs
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners.
- In a large bowl, mix cottage cheese, eggs, honey, and vanilla extract until well combined.
- In another bowl, whisk together whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Gently fold in the blueberries.
- Fill each muffin liner with the batter and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
Use frozen blueberries directly from the freezer to avoid rinsing. You can pulse cottage cheese for a smoother texture if desired. Store muffins in an airtight container for up to two days at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg