Serves: 10 - 12

​Prep time: 20 minutes

Bake time: 11 to 12 minutes

Ingredients:

• 2 - 1/3 cups all-purpose flour

• 1/4 teaspoon baking soda

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2 large eggs

• 1 - 3/4 cups granulated sugar (or sub with monk fruit sweetener)

• 1/4 cup brown sugar (or sub with coconut sugar)

• 1–2 teaspoons vanilla extract

• 1 cup cottage cheese

• 1/3 cup milk

• 1/3 cup vegetable oil

• 1 - 1/4 cups fresh blueberries

• 1 tablespoon flour (for coating blueberries)
  

Instructions:

1. Preheat oven to 400°F (200°C). Line a muffin pan with muffin liners.
   

2. In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter. Set aside.
   

3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Now set aside your dry ingredients.
   

4. In another mixing bowl, beat the eggs, sugar, and brown sugar for about 3 minutes until light and fluffy.
   

5. Blend the cottage cheese in a blender until smooth to remove any chunks.
   

6. Whisk in the blended cottage cheese, milk, vegetable oil, and vanilla extract into the egg mixture until well combined.
   

7. Gently fold the dry ingredients into the wet mixture until just combined, be careful not to overmix.
   

8. Fold in the blueberries evenly throughout the batter.
   

9. Using an ice cream scoop, fill each muffin liner 3/4 full.
   

10. Optionally, sprinkle the tops with coarse sugar for a slight crunch.
    

11. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
    

12. Let muffins cool for 20 minutes before serving.
    

Enjoy!