Description
These Blueberry Cottage Cheese Muffins are moist, tender, and packed with fresh blueberries and creamy cottage cheese for a delightful breakfast or snack option. Lightly spiced with cinnamon and perfectly sweetened, these muffins offer a wholesome twist on a classic favorite.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (spooned and levelled)
- 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
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners to ensure easy removal and cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, baking soda, and salt until fully combined and aerated.
- 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 slightly creamy.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients and gently mix until just combined, taking care not to overmix to keep the muffins light and tender. Then, fold in the fresh blueberries carefully to distribute them evenly.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin liners, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake at 425°F for 5 minutes to give an initial rise, then reduce the heat to 350°F (175°C) and continue baking for an additional 15-17 minutes. Check doneness by inserting a toothpick into the center; it should come out clean without wet batter.
Notes
- Use fresh blueberries for best flavor and texture; frozen blueberries can be used but may turn the batter purple.
- Do not overmix the batter to avoid dense muffins; mix until just combined.
- Allow muffins to cool slightly before removing from the tin to prevent breaking.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- These muffins can be frozen for up to 3 months; thaw at room temperature before serving.
