Description

These Blueberry Cottage Cheese Muffins are a delightful, moist, and fluffy treat perfect for breakfast or a wholesome snack. Combining the creamy texture of cottage cheese with fresh blueberries, these muffins offer a delicious balance of flavors and a boost of protein. Easy to prepare and baked to golden perfection, they make a nutritious option for the whole family.

Ingredients

Scale

Dry Ingredients

1 ½ cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1 tsp ground cinnamon
1/2 teaspoon baking soda
1/4 tsp salt

Wet Ingredients

1 cup cottage cheese
1/2 cup granulated sugar
1/4 cup milk
1/4 cup vegetable oil
2 large eggs
1 tsp vanilla extract

Additional

1 cup fresh blueberries

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Instructions

Preheat and Prepare: Preheat the oven to 425°F (220°C) and line a 12-cup muffin tray with paper liners to prevent sticking and ensure easy removal.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, baking soda, and salt to evenly distribute the leavening agents and spices.
Mix Wet Ingredients: In a separate medium bowl, whisk together the cottage cheese, granulated sugar, milk, vegetable oil, eggs, and vanilla extract until well combined and smooth.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined to avoid overmixing, which can toughen the muffins. Fold in the fresh blueberries carefully to distribute them without crushing.
Fill Muffin Cups: Spoon the batter evenly into the prepared muffin liners, filling each about 2/3 full to allow space for rising.
Bake: Bake the muffins at 425°F for 5 minutes to create an initial rise, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15-17 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean without wet batter.

Notes

Do not overmix the batter; stir until ingredients are just combined to keep muffins tender.
Use fresh or frozen blueberries; if using frozen, do not thaw them before folding into the batter to prevent color bleed.
Line your muffin tin with paper liners for easy cleanup and removal.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These muffins can be frozen for up to 2 months; thaw before serving.