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Cottage Cheese Blueberry Muffins

My kids have no idea there's cottage cheese in these. The blender turns it into extra protein without any weird texture - just makes them moist and fluffy.
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Prep Time: 15 minutes
Cook Time: 22 minutes
Cooling Time: 5 minutes
Total Time: 42 minutes

Ingredients

  • 3 tablespoons milk
  • 1 cup small curd cottage cheese 1%
  • 2 eggs
  • 2 tablespoons canola oil
  • 3 tablespoons honey
  • 1 teaspoon almond extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon table salt
  • 2 teaspoons baking powder
  • 2 cups blueberries tossed with 1 tablespoon flour

Instructions

  • Preheat oven to 375F. Line 12-cup muffin tin with papers or spray with cooking spray.
  • Blend milk, cottage cheese, eggs, oil, honey, and almond extract for 30-45 seconds until smooth.
  • Whisk flour, cinnamon, salt, and baking powder in large bowl.
  • Pour blended wet ingredients into dry ingredients. Fold until just combined.
  • Toss blueberries with 1 tablespoon flour, then fold into batter.
  • Fill muffin cups 3/4 full.
  • Bake 20-22 minutes until toothpick comes out with few moist crumbs.
  • Cool in pan 5 minutes before removing.
  • Store in airtight container up to 3 days.