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Blueberry Cottage Cheese Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 44 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast, Snack, Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Blueberry Cottage Cheese Muffins are a moist and flavorful treat that combines fresh blueberries with creamy cottage cheese for a tender crumb and subtle tang. Perfect for breakfast or a snack, these muffins are easy to prepare and bake to golden perfection.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup cottage cheese
  • ½ cup granulated sugar
  • ¼ cup milk
  • ¼ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Fruit

  • 1 cup fresh blueberries

Instructions

  1. Preheat and prepare muffin tin: Preheat the oven to 425°F (220°C) and line a 12-cup muffin tray with paper liners to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, baking soda, and salt to evenly distribute the leavening agents and spices.
  3. Combine wet ingredients: In a separate medium bowl, whisk together the cottage cheese, granulated sugar, milk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients and gently mix until just combined, being careful not to overmix to keep the muffins tender. Fold in the fresh blueberries carefully to avoid bursting them.
  5. Fill muffin liners: Spoon the batter evenly into the prepared muffin liners, filling each about three-quarters full for proper rising.
  6. Bake the muffins: Bake at 425°F for 5 minutes to help initial rise, then reduce the oven temperature to 350°F (175°C) and continue baking for 15-17 minutes until a toothpick inserted in the center comes out clean without wet batter.
  7. Cool and serve: Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Do not overmix the batter to ensure tender muffins with a light crumb.
  • Fresh blueberries work best, but frozen can be used if thawed and drained.
  • You can substitute plain yogurt for cottage cheese, but texture and flavor will vary.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://slsrecipes.com/blueberry-cottage-cheese-muffins-recipe/