Blueberry Cottage Cheese Muffins
Total
41min
Prep
20min
Meredith Munoz
@mersgoodeatsIngredients
- Blueberry Jam
- 2 cups frozen or fresh blueberries
- 1/2 cup maple syrup
- Muffins
- 2 scoops Vanilla Ka'Chava
- 1/4 cup melted butter
- 1/2 cup blended cottage cheese
- 1/3 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 cup whole milk
- 1 cup blueberry jam
How to make
- Preheat oven to 425°F and line a muffin pan with liners.
- Start by making the blueberry jam. Add blueberries and maple syrup to a small saucepan over medium heat. Stir occasionally until the berries begin to break down and the mixture thickens into a jam-like consistency. Set aside to cool.
- In a large bowl, whisk together melted butter and maple syrup.
- Add in your eggs and vanilla extract and mix again before adding in your blended cottage cheese.
- Add in your flour, Vanilla Ka'Chava, baking soda, and baking powder.
- Add your milk in and Mix until just combined — do not overmix.
- Fold in about 3/4 cup of the blueberry jam, leaving ribbons of jam throughout the batter.
- Divide batter evenly into muffin liners and top with extra blueberry jam.
- Bake at 425°F for 9 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 12 minutes, or until the tops are golden and a toothpick comes out clean.
- Let cool slightly and enjoy warm with a little butter!
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