Lemon Blueberry Cottage Muffins
Muffins are a weekend baking staple for me. There’s a rare Saturday that doesn’t find me in the kitchen whipping up a double batch of muffins, half for the freezer, half for the counter. When we add protein rich ingredients like cottage cheese or greek yogurt, it becomes a more balance snack. To make it a fully balanced treat I always add eggs and/or sausage (for breakfast), a cup of milk, hard boiled egg, or beef stick (for a snack). Little tweaks like this can keep our (and our children’s!) blood sugar steady throughout the day keeping us from mood swings, lack of focus, fatigue, hormonal imbalances, and so much more. Blood sugar balancing is one of those simple shifts we can make that will yield ginormous results quickly!
Ingredients:
¼ cup butter, melted and cooled slightly
1 cup coconut sugar
2 eggs
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
½ cup cottage cheese
zest of 2 lemons
1 cup wild blueberries
1 ½ cups flour
Directions:
Preheat the oven to 350F and line your muffin tin.
Add the melted butter to a big bowl with the sugar, lemon zest, and vanilla. Mix until the sugar has begun to melt into the butter. Add the eggs and whisk well. The mixture should be shiny and smooth. Add the cottage cheese and mix until combined.
Add the flour, salt, and baking powder and fold until just combined. Then add the blueberries and fold through (not too much or you’ll have blue muffins!)
Fill each muffin liner about 3/4 of the way full and top each muffin with a sprinkle of crunchy sugar if you’d like.
Bake for about 25-30 minutes, until the tops are golden and a finger gently placed on top doesn’t jiggle the muffin batter.
