Servings 16 muffins
Ingredients
- Cooking spray
- 1 cup cottage cheese
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup olive oil
- 4 Tablespoons unsalted butter, melted and cooled slightly
- 1/2 cup honey
- 2 1/4 cups all-purpose flour, plus more for coating blueberries (See Kelly’s Notes)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup blueberries
Instructions
- Preheat the oven to 375°F. Grease two standard 12-cup muffin pans with cooking spray or line them with cups for a total of 16 cups.
- To a blender, add the cottage cheese, eggs, vanilla extract, olive oil, melted butter and honey. Blend until smooth.
- In a medium bowl, whisk together the flour, baking powder and baking soda with 1/2 teaspoon kosher salt.
- Add the blended liquids to the bowl with the flour and mix just until combined.
- Add the blueberries and 1 tablespoon all-purpose flour to a small bowl, tossing until they are well-coated. Fold the blueberries (and any excess flour) into the batter.
- Divide the batter evenly among 16 muffin cups, filling each 2/3 full.
- Bake the muffins until a toothpick inserted comes out clean, 16 to 18 minutes. Remove the muffins from the oven and let them cool for 10 minutes in the pan before transferring them to a wire rack to cool completely.
Notes
- Tossing the blueberries in a light coating of flour ensures that they won’t sink to the bottom of the muffins. It’s an optional extra step, but one I highly recommend for even blueberry distribution in each muffin.
- Mix-ins: This recipe easily works with any other fruit and/or nuts or chocolate chips. Simply sub in 1 cup of your preferred mix-in.
- To store: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- To freeze: Cool completely, then freeze in an airtight container for up to 2 months. Thaw at room temperature or warm gently in the microwave before serving.
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