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.
Directions
About
Notes:
Keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months; thaw at room temperature before serving. To refresh after refrigeration or freezing, warm briefly in a 300-degree-Fahrenheit (150-degree-Celsius) oven for 5 minutes.
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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.