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Blueberry Cottage Cheese Muffins Recipe

★★★★★

4.6 from 113 reviews
  • Author: Elara
  • Total Time: 40 minutes
  • Yield: 13-14 muffins 1x

Description

Delight in these moist and fluffy Blueberry Cottage Cheese Muffins, a delicious twist on classic blueberry muffins made with blended cottage cheese for an extra creamy texture. Perfect for breakfast or a snack, these muffins combine the subtle tang of cottage cheese with sweet bursts of fresh or frozen blueberries, baked to golden perfection.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup cottage cheese, blended until smooth

Fruit

  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners, or lightly spray a silicone muffin pan with non-stick cooking spray.
  2. Melt Butter: Melt 6 tablespoons of unsalted butter and set it aside to cool slightly.
  3. Blend Cottage Cheese: Use a blender or food processor to blend the cottage cheese until it becomes smooth and creamy; then set this aside.
  4. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  5. Mix Wet Ingredients: In another large mixing bowl, beat the melted butter and granulated sugar together using a mixer for about 5 minutes until light and fluffy.
  6. Add Eggs and Cottage Cheese: Add the eggs one at a time, beating well after each addition. Then add the vanilla extract and smooth cottage cheese, mixing only until just combined to avoid overmixing.
  7. Incorporate Dry Ingredients: Fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until combined; the batter will be thick.
  8. Fold in Blueberries: Gently fold in the fresh or frozen blueberries, distributing them evenly throughout the batter.
  9. Fill Muffin Cups: Using a large cookie scoop, divide the batter into the prepared muffin tin cups. You should get about 13-14 muffins from this batter.
  10. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  11. Cool and Serve: Remove the muffin pan from the oven and allow the muffins to cool completely in the pan before enjoying.

Notes

  • Be careful not to overmix the batter to keep the muffins tender and fluffy.
  • Use fresh or frozen blueberries. If using frozen, do not thaw to prevent them from bleeding into the batter.
  • For dairy-free or vegan variations, substitute cottage cheese with a plant-based alternative and use vegan butter.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins freeze well. Wrap individually and freeze for up to 2 months.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Keywords: blueberry muffins, cottage cheese muffins, breakfast muffins, healthy muffins, blueberry recipe

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