Description
Delight in these moist and fluffy Cottage Cheese Blueberry Muffins, a perfect blend of creamy cottage cheese and sweet fresh blueberries. This easy-to-make recipe combines wholesome ingredients for a nutritious breakfast or snack option that’s bursting with flavor and texture.
Ingredients
Scale
Wet Ingredients
- 1 cup cottage cheese
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Add-ins
- 1 cup fresh blueberries (or frozen)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the cottage cheese, melted butter, eggs, and vanilla extract. Stir until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and optional cinnamon to ensure even distribution.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, leaving some lumps to keep the muffins tender. Avoid overmixing.
- Fold in Blueberries: Carefully fold the fresh or frozen blueberries into the batter, distributing them evenly without breaking them up.
- Fill Muffin Tin: Spoon the muffin batter into the prepared tin, filling each cup about two-thirds full for optimal rising.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Let the muffins cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely. This ensures easier removal and prevents sogginess.
Notes
- You can substitute fresh blueberries with frozen ones; just do not thaw them before folding into the batter to avoid color bleeding.
- Adding the optional cinnamon gives a warm spice note that complements the sweetness of the blueberries.
- Do not overmix the batter to keep the muffins light and tender.
- These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
