Blueberry Muffins with Cottage Cheese Icing
I’m sad.
Blueberries season has come to an end.
That’s ok, I can handle frozen. I’m no diva.
Except when it comes to brussel sprouts. Have you ever had frozen brussel sprouts? Dear God.
Blueberry Muffins with Cottage Cheese Icing
Directions
2 cups all-purpose flour
2 cups whole wheat flour
1 cup oat flour (or another cup of whole wheat)
1 1/2 cups sugar (can use splenda or 1/2 cup apple sauce and 1 cup sugar)
1 T baking powder
1 t baking soda
1/2 t salt
2 eggs
2 cups buttermilk (can use rice, soy or almond milk)
1/2 cup olive oil
1/2 cup coconut oil
2 t vanilla
3 cups blueberries fresh or frozen
Icing
1 cup of 1% cottage cheese
1 T icing sugar
1/2 cup fresh or frozen blueberries
1 t cinnamon
Directions
Preheat oven to 375 degrees F.
In a large bowl whisk together eggs, buttermilk, oil and vanilla.
Add all other ingredients except blueberries and blend well.
Gently fold in blueberries.
Line the muffin tins with paper or spray with oil. Fill the tins 3/4 full and bake until brown and centre is cooked through.
While muffins are baking, add all icing ingredients to the bullet or a blender and process until very smooth.
Remove muffins from oven and let cool completely. Top with a generous dollop of icing and serve.
Focus on the plate. The plate is pretty.
The muffin is delicious but ugly.
I don’t care what they say, you do not always eat with your eyes. Sometimes the mouth wins and screw the ugliness.
The ugliness is seriously yum but I won’t pretend this icing tastes like…icing. It doesn’t.
You’ll just have to trust me.
