Description
These Cottage Cheese Blueberry Muffins are a moist and flavorful breakfast treat packed with fresh blueberries and creamy cottage cheese. Perfect for a quick morning meal or a snack, these muffins combine the tang of lemon zest with the natural sweetness of berries for a satisfying start to your day.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 1 tablespoon all purpose flour (for tossing blueberries)
Wet Ingredients
- 1 cup cottage cheese
- 1/3 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, and lemon zest until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the cottage cheese, vegetable oil, eggs, milk, and vanilla extract until the mixture is mostly smooth and well blended.
- Incorporate Wet and Dry Mixes: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or spoon until just combined to avoid overmixing, which can toughen the muffins.
- Add Blueberries: Toss the fresh blueberries with 1 tablespoon of all purpose flour to prevent them from sinking. Fold the floured blueberries gently into the muffin batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For a slightly healthier option, substitute half of the all purpose flour with whole wheat flour.
- You can use frozen blueberries without thawing; just add a couple of extra minutes to the baking time if needed.
- Sprinkle the muffin tops with coarse sugar before baking for a crunchy, bakery-style finish.
