Lemon Blueberry Cottage Cheese Muffins

Directions:

Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin tin with liners to
ensure the muffins come out of the pan cleanly after baking and cooling.

In a medium-sized bowl, use a wire whisk to mix all purpose flour, baking powder,
baking soda, and salt together until smooth.

In a large bowl, use a wire whisk to mix vegetable oil, granulated sugar, light brown
sugar, room temperature eggs, vanilla extract, lemon zest, lemon juice, and cottage
cheese together until combined and fully incorporated.

Carefully, mix the dry ingredients into the wet ingredients slowly with a whisk to avoid
overmixing. Only mix until you see the flour pieces disappear into the batter. The batter
will not look fully smooth.

In a medium bowl, add the 3 tablespoons (26g) of flour and the fresh blueberries. Use
your hands to coat fresh blueberries in the flour to ensure that they do not sink to the
bottom of the muffins when baking.

Using a rubber spatula, fold the blueberries into the muffin batter. Make sure that the
berries are distributed evenly throughout.

Divide the batter between the 12 liners, filling the liners until they are almost full.

If desired, top the muffins with additional blueberries before baking.

Bake the muffins for 19-23 minutes or until the tops look light golden brown, the centers
are domed, the centers spring back up quickly when poked with your pointer finger, and a
toothpick inserted into the center comes out with moist crumbs.

Allow the muffins to cool before storing at room temperature covered or in an airtight
container for up to 3 days. The muffins can be frozen after they have cooled for up to 4
months.