Description
Delight in these moist and flavorful Cottage Cheese Blueberry Muffins, a perfect blend of creamy cottage cheese and sweet blueberries. This ultimate muffin recipe offers a healthy, high-protein breakfast option that’s both easy to make and irresistibly tasty.
Ingredients
Scale
Wet Ingredients
- 1 cup cottage cheese (full-fat or low-fat)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additional Ingredients
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin to ensure muffins do not stick.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the cottage cheese, eggs, granulated sugar, brown sugar, vegetable oil or melted butter, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined, making sure not to overmix to keep the muffins tender.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of all-purpose flour to prevent them from sinking to the bottom of the muffins, then gently fold them into the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow space for rising.
- Bake: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean, indicating the muffins are fully baked.
- Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely, preventing sogginess and preserving texture.
Notes
- For extra flavor, add 1 teaspoon of lemon zest to the batter.
- You can substitute whole wheat flour for half of the all-purpose flour for added fiber.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
