These Cottage Cheese Blueberry Power Muffins are a fantastic way to enjoy a healthy breakfast or snack. You will love how easy they are to make, packed with protein and bursting with fresh blueberry flavor.
Key Ingredients & Substitutions:
- Cottage Cheese: Use low-fat or full-fat.
- Whole Wheat Flour: All-purpose flour works too, but whole wheat adds more fiber.
- Blueberries: Fresh are best, but frozen blueberries can be used (do not thaw).
- Sweetener: Maple syrup or honey.
Ingredients:
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cottage cheese (small curd)
- 1/4 cup unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 12 muffins
- Calories per serving: Approximately 150 calories
- Tools: Muffin tin, paper liners, two mixing bowls
Step-by-Step Instructions:
1. Prepare Your Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly. This prevents sticking and makes cleanup easy.
2. Combine Dry Ingredients
In a large bowl, whisk together the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, and salt. Make sure everything is well combined.
3. Mix Wet Ingredients
In a separate medium bowl, combine the cottage cheese, unsweetened applesauce, egg, and vanilla extract. Whisk until smooth and thoroughly blended.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can lead to tough muffins.
5. Fold in Blueberries
Gently fold the fresh blueberries into the batter. Distribute them evenly throughout the mixture.
6. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. Fill each cup about two-thirds full.
7. Bake Your Muffins
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the muffin tin for a few minutes before transferring to a wire rack.
Variation Ideas:
- Add a sprinkle of cinnamon to the dry ingredients for extra warmth.
- Stir in a tablespoon of lemon zest with the wet ingredients for a bright flavor.
- Top with a sprinkle of rolled oats before baking for added texture.
- Swap out half the blueberries for raspberries for a mixed berry muffin.
Storage Instructions:
Store your Cottage Cheese Blueberry Power Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. Reheat briefly in the microwave or oven for a fresh taste.
Frequently Asked Questions (FAQ):
- Can I use frozen blueberries? Yes, you can use frozen blueberries. Do not thaw them before adding to the batter.
- Are these muffins gluten-free? No, as they contain whole wheat flour and rolled oats. You would need gluten-free alternatives for those ingredients.
- What if I don’t have applesauce? You can substitute the applesauce with mashed ripe banana or plain Greek yogurt.
- Can I reduce the sugar? You can reduce the brown sugar to 2 tablespoons for a less sweet muffin.
- Why are these considered “power” muffins? The cottage cheese and oats add extra protein and fiber, making them more filling and nutritious.
- How do I prevent the blueberries from sinking? Tossing the blueberries with a tablespoon of flour before adding them to the batter can help prevent them from sinking to the bottom.
