Description
Soft, fluffy, and packed with bursts of juicy blueberries, these Blueberry Cottage Cheese Muffins are a perfect balance of sweetness and rich texture. The addition of cottage cheese gives them a protein boost while keeping the crumb tender and moist. Whether you’re seeking a quick breakfast, a healthy snack, or a sweet treat, these muffins are a fantastic choice. Easy to prepare and full of flavor, they’ll quickly become a go-to recipe in your kitchen.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup cottage cheese
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for coating blueberries)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together cottage cheese, eggs, melted butter, and vanilla extract until smooth.
- Gradually fold the wet mixture into the dry ingredients, stirring gently until just combined.
- Toss the blueberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
- Spoon the batter into the prepared muffin cups, filling each about ¾ full.
- Sprinkle the tops with coarse sugar if desired for a crunchy finish.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes