Cottage Cheese Blueberry Muffins

• porties: 12 servings
• actieve tijd: 12 minutes
• totale tijd: 30 minutes

Ingrediënten

2 cups white whole wheat flour or all-purpose flour (or a gluten-free cup-for-cup flour)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp fine salt

1/2 tsp cinnamon

1/3 cup avocado or vegetable oil

1/2 cup coconut sugar (or 1/3 cup granulated sugar)

1/4 cup maple syrup (or honey)

1 tsp vanilla extract

1 cup plain cottage cheese (I use 4% but any kind will work)

3/4 cup milk (any kind)

1 tsp lemon juice or apple cider vinegar

1 cup fresh blueberries or frozen wild blueberries (not defrosted)

2 tsp coarse sugar, granulated sugar, or coconut sugar

1/8 tsp cinnamon

Instructies

Preheat oven to 400 degrees. Line a standard muffin tin with paper liners or grease well with oil or non-stick spray.

In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

In a second large bowl, whisk together the oil, coconut sugar, maple syrup, vanilla, cottage cheese, milk, and lemon juice/vinegar until well combined.

Dump dry ingredients into the wet ingredients and mix with a large spoon or spatual until just combined. Mix in blueberries.

Divide batter into muffin tin and top with a few more blueberries, if desired.

If using topping, mix sugar and cinnamon together and sprinkle on top of each muffin.

Bake until golden brown and cooked through, 15 to 18 minutes. Allow to cool for 10 minutes in the tin then transfer the muffins to a cooling rack.

Muffins can be stored at room temperature for 1 to 2 days then in the refrigerator for 2 more days. Muffins can be frozen, individually wrapped, for a month.