Low-Fat Blueberry Muffins

Mmmm, blueberries! These have a different ingredient in them- Cottage Cheese. They are low fat according to the 500 Cupcakes cookbook. I wanted to bake something with items on hand.

So, I found these blueberries in the fridge and I was so happy! I lost them a few days ago. I thought Matt had thrown the bag away that they were in. Oops! They were in the lettuce bag and I didn't bother taking the lettuce out of the sack. That's why no one could find them. I read somewhere that lettuce stays fresher when kept in a plastic bag. Anyway, I lose things A LOT.

Blueberry & Cottage Cheese Muffins

2 1/3 cups all purpose flour
3/4 cups superfine sugar
1 Tbsp. baking powder
Pinch of Salt
2 lightly beaten eggs
4 Tbsp. Sunflower Oil (I used Veg. oil)
1 1/4 cups low-fat milk
1/2 low fat cottage cheese
2 cups fresh blueberries

Preheat the oven to 350. Grease a 12 cup muffin pan.

In a medium bowl, mix the flour, sugar, baking powder, and salt with a spoon.

In a large bowl, beat the eggs, oil, milk, and cottage cheese with an electric mixer until smooth. Add the flour mixture and stir until nearly combined. Fold in blueberries, but do not overmix. Spoon the mixture into prepared pan. Bake in the oven for 20 minutes.

Remove from the oven and cool for 5 minutes. Then remove the muffins and cool on rack. Store in airtight container for up to 2 days or freeze for up to 3 months.

We left 4 out and froze the rest. I guess the cottage cheese spoils quickly. I added a crumb topping made of brown sugar, oats, flour, and softened butter. So, maybe mine were not low-fat!