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Writer's pictureShidonna Raven

Cooking Series: Homemade School Snacks, Blueberry Cottage Cheese Muffins Recipe


August 16, 2023

Photo Source: Unsplash, ☆☆☆☆☆


Homemade School Snacks: Muffins

Blueberry Cottage Cheese Muffins: similar to above but the sweet blueberry version. Made with whole wheat flour and naturally sweetened, these are a baked good you can feel good about serving any time of day. They happen to be egg-free too.


Cottage Cheese Blueberry Muffins

A whole wheat, healthy, protein-packed snack kids will love.

Prep Time 12 mins

Cook Time 18 mins

Total Time 30 mins

Course Snack

Cuisine American

Servings 12 muffins


Ingredients

  • 2 cups white whole wheat flour or all-purpose flour or a gluten-free cup-for-cup flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp fine salt

  • 1/2 tsp cinnamon

  • 1/3 cup avocado or vegetable oil

  • 1/2 cup coconut sugar or 1/3 cup granulated sugar

  • 1/4 cup maple syrup or honey

  • 1 tsp vanilla extract

  • 1 cup plain cottage cheese I use 4% but any kind will work

  • 3/4 cup milk (any kind)

  • 1 tsp lemon juice or apple cider vinegar

  • 1 cup fresh blueberries or frozen wild blueberries (not defrosted)

Optional topping

  • 2 tsp coarse sugar, granulated sugar, or coconut sugar

  • 1/8 tsp cinnamon


Instructions

  • Preheat oven to 400 degrees. Line a standard muffin tin with paper liners or grease well with oil or non-stick spray.

  • In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

  • In a second large bowl, whisk together the oil, coconut sugar, maple syrup, vanilla, cottage cheese, milk, and lemon juice/vinegar until well combined.

  • Dump dry ingredients into the wet ingredients and mix with a large spoon or spatual until just combined. Mix in blueberries.

  • Divide batter into muffin tin and top with a few more blueberries, if desired.

  • If using topping, mix sugar and cinnamon together and sprinkle on top of each muffin.

  • Bake until golden brown and cooked through, 15 to 18 minutes. Allow to cool for 10 minutes in the tin then transfer the muffins to a cooling rack.

  • Muffins can be stored at room temperature for 1 to 2 days then in the refrigerator for 2 more days. Muffins can be frozen, individually wrapped, for a month.






How can you introduce more (organic or natural) fresh vegetables and fruits into your diet? How could this impact the environment? How could a home garden contribute to your and your family's overall health?











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