Description
These Cottage Cheese Blueberry Muffins are a delicious and nutritious breakfast option, combining the creaminess of cottage cheese with the sweetness of fresh or frozen blueberries. Soft, moist, and easy to make, these muffins provide a healthy twist to your morning routine with a boost of protein and fiber.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup cottage cheese
- 1/4 cup milk
- 2 large eggs
- 1/4 cup melted butter or vegetable oil
- 1 teaspoon vanilla extract
Additional
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with muffin liners or lightly greasing the cups to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, blend the cottage cheese, milk, eggs, melted butter, and vanilla extract until the mixture is smooth and uniform.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients, then gently stir with a spatula just until the batter is moistened and combined; avoid overmixing to maintain tenderness.
- Fold in blueberries: Carefully fold in the fresh or frozen blueberries, ensuring they are evenly distributed without breaking them up too much.
- Fill muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each cup approximately three-quarters full to allow space for rising.
- Bake muffins: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool the muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely.
Notes
- You can use fresh or frozen blueberries; if using frozen, do not thaw them beforehand to prevent the batter from turning purple.
- For a bit of added crunch and sweetness, sprinkle a little sugar on top of the batter before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days to maintain freshness.
