1/4 c. low-fat cottage cheese
1 egg
3/4 c. all-purpose flour
1/2 tsp. salt
1 1/4 tsp. baking powder
2 tbsp. granulated sugar or equivalent sugar substitute (optional)
1/3 c. skim milk
1 c. fresh blueberries, washed & picked over

Fork blend the cottage cheese and egg together. Add the flour, salt, baking powder and sugar; stir to combine. Add milk and stir lightly, then gently stir in the blueberries. Spoon into 10 muffin cups and bake in a preheated 425 degree oven for 15-18 minutes. Yield: 10 muffins, 68 calories each with sugar; 58 without.