Description
These Blueberry Cottage Cheese Muffins are the perfect combination of wholesome ingredients and fruity sweetness. With their soft, moist texture and bursts of fresh blueberries, these muffins are a great option for breakfast, a midday snack, or even dessert. The addition of cottage cheese makes them rich in protein while keeping them light and tender. Plus, they’re easy to make and sure to please the whole family!
Ingredients
For the Muffins:
- 🥣 All-Purpose Flour (1 1/2 cups)
- 🥄 Baking Powder (2 teaspoons)
- 🥄 Baking Soda (1/2 teaspoon)
- 🧂 Salt (1/4 teaspoon)
- 🥛 Cottage Cheese (1 cup)
- 🍬 Granulated Sugar (1/2 cup)
- 🥚 Eggs (2 large)
- 🧈 Unsalted Butter (1/4 cup, melted)
- 🍶 Vanilla Extract (1 teaspoon)
- 🫐 Blueberries (1 cup, fresh or frozen)
Optional Add-ins:
- 🍋 Lemon Zest (1 teaspoon)
- 🌰 Chopped Nuts (1/4 cup)
Instructions
-
Preheat and Prepare the Pan:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it with non-stick spray. -
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. -
Blend the Wet Ingredients:
In another bowl, combine the cottage cheese, sugar, eggs, melted butter, and vanilla extract. Whisk until smooth. -
Combine Wet and Dry Mixtures:
Gradually mix the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing. -
Fold in the Blueberries:
Carefully fold the blueberries into the batter. -
Fill the Muffin Cups:
Divide the batter evenly into the muffin tin, filling each cup about 2/3 full. -
Bake:
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the tin before transferring to a rack to cool completely.
Notes
- Substitute half of the flour with whole wheat for added fiber.
- Toss frozen blueberries in a tablespoon of flour before adding to the batter to prevent sinking.
- Sprinkle coarse sugar or oats on top before baking for added texture.