During the school year, I’m always searching for quick and easy breakfasts and snacks. These muffins are sweet, but also have some extra protein thanks to the addition of cottage cheese.
Here’s what you need:
2 cups white whole wheat flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
1/3 cup avocado oil
¾ cup buttermilk
1 teaspoon vanilla extract
¼ cup honey
1/3 cup granulated sugar
1 cup plain cottage cheese (if you have picky eaters who are wary of texture, you can blend it first)
1 cup fresh or frozen (not thawed) blueberries
Optional: Some extra cinnamon/sugar for the top
Here’s what you do:
Prepare for baking: Preheat the oven to 400°F. Prepare a muffin tin by lining it with liners or greasing it with non-stick spray. I like using a silicone muffin tin that I can spray lightly without lining.
Combine dry ingredients: In a medium bowl, gently mix the flour, baking soda, baking powder, salt and cinnamon.
Combine wet ingredients: In a large bowl, combine the oil, buttermilk, vanilla, honey, sugar and cottage cheese. Stir until combined well.
Combine wet and dry: Add the dry ingredients to the wet mixture. Stir with a spatula until just combined — do not overmix. Gently fold in the blueberries.
Fill muffin tins: Divide the batter evenly among the 12 muffin cups.
Add the optional topping: Sprinkle a little cinnamon-sugar on top of each muffin for extra flavor and crunch.
Bake: Start by baking your muffins at 400 degrees for 5 minutes. Then, without opening the oven door, turn the oven down to 350 degrees and bake for an additional 15 to 18 minutes.
Cool completely and enjoy!
These are great fresh right after they’ve cooled. I also like to store these in the freezer and take them out in the morning before popping them into my kids’ lunch boxes for school snacks.
