Ingredients for Blueberry Cottage Cheese Muffins
- Low Fat Cottage Cheese
- 1 large egg
- All Purpose Flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- Granulated Sugar
- Skim Milk
- Fresh Blueberries
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How to Make Blueberry Cottage Cheese Muffins
- Preheat oven to 425°F (220°C). Line a muffin tin with paper liners or grease it well.
- In a medium bowl, combine 1 cup (227g) cottage cheese and 1 large egg. Mash lightly with a fork until mostly smooth.
- In a separate bowl, whisk together 1 ½ cups (180g) all-purpose flour, ½ teaspoon salt, 2 teaspoons baking powder, and ¼ cup (50g) granulated sugar.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Stir in ½ cup (120ml) milk and then gently fold in 1 cup (150g) fresh or frozen blueberries.
- Fill each muffin cup about ¾ full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
6g
Fat
1g
Carbs
3g