Ingredients
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 1 egg
- 1/3 cup cottage cheese (small curd or blended)
- 2 tbsp honey or maple syrup
- 1/2 tsp vanilla extract
- 1 tbsp neutral oil (canola or avocado oil)
- 1/3 cup fresh or frozen blueberries
- 1/2 tsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C) and line 4 to 6 muffin cups with liners.
- In a mixing bowl, whisk together egg, cottage cheese, honey or maple syrup, vanilla extract, and oil until smooth.
- Add flour, baking powder, baking soda, salt, and lemon zest (if using). Stir until just combined—do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly into prepared muffin liners, filling about ¾ full.
- Bake for 18–22 minutes, until tops are golden and a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use blended cottage cheese for a smoother texture if preferred.
- Toss frozen blueberries in a little flour to prevent sinking and bleeding.
- Swap in other berries, chocolate chips, or nuts for variety.
- Whole wheat flour or a handful of oats can be added for extra fiber.
- Freeze well—just reheat in microwave for a quick snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 muffin (of 6)
- Calories: 120
- Sugar: 5g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
