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The star ingredients in Blueberry Cottage Cheese Muffins are not just there for flavor; they also contribute significantly to your health. Let’s take a closer look at how each component enhances the nutritional profile of these muffins.

Blueberry Cottage Cheese Muffins

Discover the joy of baking with these nutritious Blueberry Cottage Cheese Muffins! This easy recipe combines the delicious flavors of fresh blueberries and creamy cottage cheese for a protein-packed snack that's perfect for breakfast or an afternoon treat. Packed with antioxidants and fiber, these muffins are not only tasty but also contribute to your overall health. Enjoy guilt-free indulgence with this delightful and healthy recipe! #BlueberryMuffins #HealthySnacks #Baking #CottageCheese #Nutrition #CleanEating #HealthyRecipes #MuffinRecipe
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Ingredients
  

1 cup fresh blueberries (or frozen, thawed)

1 cup cottage cheese (preferably low-fat)

1/2 cup unsweetened applesauce

1/4 cup honey or maple syrup

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon (optional)

1/4 cup chopped nuts (optional, such as walnuts or almonds)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.

    Mix Wet Ingredients: In a large mixing bowl, combine the cottage cheese, applesauce, honey (or maple syrup), eggs, and vanilla extract. Whisk together until smooth and well combined.

      Combine Dry Ingredients: In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).

        Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep your muffins tender.

          Fold in Blueberries: Gently fold in the blueberries and nuts (if using) until evenly distributed.

            Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

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

                Cool: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

                  Serve: Enjoy warm or store them in an airtight container for up to 3 days at room temperature or freeze for longer storage.

                    Prep Time: 15 min | Total Time: 30 min | Servings: 12 muffins