Description
These Cottage Cheese Blueberry Muffins are a moist, protein-packed breakfast treat made with full-fat cottage cheese and fresh or frozen blueberries. Sweetened naturally with maple syrup or honey and lightly flavored with vanilla, these muffins offer a balanced texture and delightful flavor that makes them perfect for a wholesome morning meal or healthy snack.
Ingredients
Scale
Wet Ingredients
- 1 cup full-fat cottage cheese
- 2 large eggs, room temperature
- 1/3 cup maple syrup or honey
- 1/4 cup neutral oil such as avocado or melted coconut oil
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Additional
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour for tossing blueberries
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Prepare the muffin tin: Preheat the oven to 350 degrees F and line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Blend wet ingredients: In a blender, combine the full-fat cottage cheese, eggs, maple syrup, oil, and vanilla extract. Blend until the mixture is smooth and creamy, ensuring even texture in the muffins.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Combine wet and dry: Pour the blended wet ingredients into the bowl with the dry ingredients and gently stir until just combined, being careful not to overmix to keep the muffins tender.
- Incorporate blueberries: Toss the blueberries in 1 tablespoon of flour to prevent them from sinking to the bottom. Fold them gently into the batter.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each roughly three-quarters full to allow room for rising.
- Add topping: If desired, sprinkle each muffin with coarse sugar to add a slight crunch and sweetness on top.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, preserving their texture and preventing sogginess.
Notes
- If using frozen blueberries, do not thaw before adding to avoid excess moisture in the batter.
- For a bright lemon variation, add 1 teaspoon of lemon zest to the batter.
- Store muffins in an airtight container for up to 3 days at room temperature or freeze if storing longer.
