Description
These Cottage Cheese Blueberry Muffins are a moist and delicious treat combining the creamy texture of cottage cheese with the sweet burst of fresh blueberries. Perfect for breakfast or a snack, these muffins are easy to make and packed with flavor.
Ingredients
Scale
Wet Ingredients
- 1 cup cottage cheese
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon cinnamon for added flavor
Add-ins
- 1 cup fresh blueberries (or frozen)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the cottage cheese, melted butter, eggs, and vanilla extract. Stir until all ingredients are well mixed.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon if using, ensuring even distribution of leavening agents.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing; some lumps are acceptable to keep the muffins tender.
- Fold in Blueberries: Carefully fold the blueberries into the batter, ensuring they are evenly distributed without breaking them.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to give space for rising.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Muffins: Remove the muffins from the oven and let them cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to avoid bleeding color into the batter.
- For extra flavor, the optional cinnamon adds a warm spice note but can be omitted for a more classic blueberry muffin.
- Make sure not to overmix the batter to keep muffins light and fluffy.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
