Blueberry Cottage Cheese Breakfast Muffins

Preheat oven to 425°F and line a muffin pan with liners.

Start by making the blueberry jam. Add blueberries and maple syrup to a small saucepan over medium heat. Stir occasionally until the berries begin to break down and the mixture thickens into a jam-like consistency. Set aside to cool.

In a large bowl, whisk together melted butter and maple syrup. Add in your eggs and vanilla extract and mix again before adding in your blended cottage cheese.

Add in your flour, Vanilla @kachava, baking soda, and baking powder. Add your milk in and Mix until just combined — do not overmix. Fold in about 3/4 cup of the blueberry jam, leaving ribbons of jam throughout the batter.

Divide batter evenly into muffin liners and top with extra blueberry jam.

Bake at 425°F for 9 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 12 minutes, or until the tops are golden and a toothpick comes out clean.

Let cool slightly and enjoy warm with a little butter.