1. {
“title”: “Light & Sweet Cottage Cheese Blueberry Muffins”,
“summary”: “Protein-packed, tender blueberry muffins made with creamy cottage cheese for steady energy. Perfect for breakfast meal prep, post-workout snacks, or a light dessert.”,
“yields”: “12 muffins”,
“prep_time”: “15 minutes”,
“cook_time”: “20 minutes”,
“total_time”: “35 minutes”,
“ingredients”: [
“1 cup (225 g) cottage cheese, small curd (low-fat or full-fat)”,
“2 large eggs”,
“1/3 cup (80 ml) honey or maple syrup”,
“1/4 cup (60 ml) light olive oil or melted coconut oil”,
“1 teaspoon vanilla extract”,
“1 cup (120 g) all-purpose flour”,
“1/2 cup (60 g) whole wheat flour (or oat flour)”,
“1 1/2 teaspoons baking powder”,
“1/2 teaspoon baking soda”,
“1/4 teaspoon fine salt”,
“1 cup (150 g) blueberries, fresh or frozen”,
“1 teaspoon lemon zest (optional)”
],
“instructions”: [
“Preheat oven to 350°F (175°C). Line a 12-cup muffin tin or grease lightly.”,
“Whisk cottage cheese, eggs, honey, oil, and vanilla in a bowl until mostly smooth.”,
“In a separate bowl, whisk flours, baking powder, baking soda, and salt.”,
“Fold dry ingredients into wet just until combined; do not overmix.”,
“Toss blueberries with 1 teaspoon flour, then gently fold into batter with lemon zest.”,
“Divide batter among muffin cups, filling each about 3/4 full.”,
“Bake 18–22 minutes, until tops are lightly golden and a tester comes out clean.”,
“Cool 5 minutes in the pan, then transfer muffins to a rack to finish cooling.”,
“Serve warm or at room temp. Store airtight 2 days at room temp, 6 days chilled, or freeze up to 2 months.”
],
“nutrition”: {
“calories”: “160 kcal”,
“protein”: “