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More than just a trend, healthy baking has become a pivotal aspect of many diets, especially as people seek alternatives to traditional recipes laden with sugar and unhealthy fats. Blueberry Cottage Cheese Muffins exemplify this movement by utilizing wholesome ingredients that enhance both flavor and nutrition. Cottage cheese, a key ingredient in this recipe, is known for its high protein content and low-fat profile, making it an excellent choice for those looking to maintain a balanced diet.

Blueberry Cottage Cheese Muffins

Discover the joy of baking with Blueberry Cottage Cheese Muffins! These delectable treats blend the creamy texture of cottage cheese with the sweetness of blueberries, making for a guilt-free snack that's perfect for breakfast or dessert. Packed with protein and antioxidants, they're a wholesome choice for anyone looking to indulge without the added sugars. Try this easy, nutritious recipe today! #HealthyBaking #MuffinRecipe #Blueberries #CottageCheese #SnackIdeas #GuiltFreeTreats
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Ingredients
  

1 cup cottage cheese (preferably low-fat)

1/2 cup milk

1/3 cup honey or maple syrup

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 cup rolled oats

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups fresh or frozen blueberries

Zest of 1 lemon (optional)

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

    In a mixing bowl, whisk together the cottage cheese, milk, honey (or maple syrup), eggs, and vanilla extract until well combined and smooth.

      In a separate bowl, mix the all-purpose flour, rolled oats, baking powder, baking soda, and salt. If using, add the lemon zest for a refreshing hint.

        Gradually combine the dry ingredients with the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.

          Fold in the blueberries gently to preserve their shape. If using frozen blueberries, it's best to add them directly from the freezer to prevent them from bleeding too much into the batter.

            Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

              Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

                Remove from the oven and let cool in the muffin tin for about 5 minutes before transferring to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins