These blueberry muffins contain a secret ingredient - they are packed with cottage cheese and a punch of extra protein! Best of all, this recipe is made in one bowl and only makes 6 muffins!
We have some leftover cottage cheese from making lasagna and I wanted to see if I could find a creative way to use them up. I found these blueberry cottage cheese muffins and was all over them. Even better, they were made in one bowl and only made 6. Perfect. Each of my family members could have 2 and then we'd be done. In case they didn't turn out well, then there wasn't much food to waste.
The muffins were a bit on the salty side, so I recommend eliminating the salt altogether (I've reflected the changes in the recipe below). Other than the saltiness, the flavors and texture were spot on and held up to my blueberry muffin standards.
Small batch one bowl blueberry cottage cheese muffins
- 1/4 cup lowfat cottage cheese
- 1 egg
- 3/4 cup all-purpose flour
- 1 and 1/4 teaspoons baking powder
- 2 Tablespoons granulated sugar
- 1/3 cup milk of choice
- 1 cup blueberries, fresh or frozen (if frozen, do not thaw)
Preheat your oven to 400 degrees F. Generously grease a standard muffin pan and set aside.
In a large bowl, mix together the cottage cheese and egg until well combined. Add in the flour, salt, baking powder and sugar. Fold together until a few dry streaks remain. Add in the milk and mix until just combined. Gently stir in the blueberries.
Evenly distribute the batter into your prepared muffin pan, filling each well at least 3/4 full.
Bake in your preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool before serving.
Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Yield: 6 muffins
Source: Barely adapted from Food.com