Description
Delight in these moist and fluffy Blueberry Cottage Cheese Muffins, featuring a tender crumb made with cottage cheese for extra creaminess and protein. Bursting with fresh blueberries and subtly spiced with cinnamon, these muffins are perfect for a wholesome breakfast or a satisfying snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (spooned and levelled)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon 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 teaspoon vanilla extract
Add-ins
- 1 cup fresh blueberries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, baking soda, and salt until evenly combined. This ensures the leavening agents and spices are well distributed.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the cottage cheese, granulated sugar, milk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredients. Gently fold the mixtures together until they are just combined; do not overmix to keep the muffins tender.
- Fold in Blueberries: Carefully fold in the fresh blueberries to evenly distribute them throughout the batter without breaking them.
- Fill Muffin Liners: Spoon the batter evenly into the prepared muffin liners, filling each about 3/4 full to allow room for rising.
- Bake Muffins: Bake in the preheated oven at 425°F for 5 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15 to 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean without wet batter.
- Cool and Serve: Remove muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely or serve warm.
Notes
- Do not overmix the batter to avoid tough muffins; fold gently until just combined.
- Fresh blueberries add the best flavor and texture, but frozen berries can be used if thawed and drained.
- For a lower-fat version, substitute vegetable oil with applesauce, but expect a slightly different texture.
- To make these gluten-free, use a 1:1 gluten-free baking flour blend instead of all-purpose flour.
