Blueberry Cottage Cheese Muffins

• Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or you can use a silicone muffin pan and spray lightly with non-stick cooking spray.
• Melt 6 tablespoons of butter and set aside.
• Using a blender or food processor, blend the cottage cheese until it’s smooth and creamy; set aside.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt and set aside.
• In another large mixing bowl, using a mixer, beat the melted butter and sugar together for 5 minutes until the mixture is light and fluffy.
• Add the eggs one at a time to the butter/sugar mixture mixing well with each addition Add the vanilla extract and the smooth cottage cheese and continue mixing until just combined, without overmixing.
• Combine the dry ingredients in with the wet ingredients and use a rubber spatula to mix just until the dry ingredients are combined. Batter will be thick.
• Add the blueberries and fold in the batter.
• Using a large cookie scoop, scoop the muffin batter into each of the muffin tins, you can make 13-14 muffins, so you may have some left over.
• Bake muffins for 20-25 minutes or until a toothpick insured in the middle comes out clean.
• Remove muffin pan from oven and let the muffins cool completely in the muffin pan. Enjoy!