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Dairy
Easy
40 Minutes
Diets 
Kids don’t like cottage cheese? Don’t worry, they won’t see it or taste it in these delicious, healthy, protein-filled blueberry muffins.
Yield: 12 muffins
2 cups Shibolim Spelt Flour (or white flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup oil, such as Manischewitz Grapeseed Oil
1/2 cup sugar
1 and 1/2 teaspoons vanilla sugar
3/4 teaspoon Gefen Cinnamon
1 cup cottage cheese
1 cup milk
1 teaspoon lemon juice
1 and 1/4 cups fresh blueberries, plus more for topping
3/4 teaspoon Haddar Brown Sugar
1/4 teaspoon Gefen Cinnamon
2 tablespoons slivered almonds, lightly chopped (optional)
Preheat oven to 400 degrees Fahrenheit. Line muffin pan with paper muffin cups.
In a medium bowl, combine flour, baking powder, baking soda, and salt.
In a large bowl, combine oil, sugars, and cinnamon and mix.
Add cottage cheese, milk, and lemon juice and mix until combined.
Add dry ingredients into wet mixture and mix until combined.
Add blueberries and mix.
Divide batter evenly among muffin cups.
To prepare topping, combine brown sugar and cinnamon. Sprinkle over muffins. Top with more blueberries and chopped almonds, if desired.
Bake for 15–20 minutes, until golden or toothpick comes out clean. Let cool.
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Can this be made without the blueberries?
Or any ideas for a substitute where fresh berries are not easily obtained?
Thank you!
You can use frozen blueberries! Just dust them with a little flour so they don’t bleed their color into the batter.