Description
Delight in these moist and fluffy Blueberry Cottage Cheese Muffins that combine the creamy tang of cottage cheese with sweet bursts of fresh blueberries. Perfect for breakfast or a snack, these muffins are easy to make with staple ingredients and a touch of warm cinnamon for added flavor.
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
- 1 cup fresh blueberries
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a 12-cup muffin tray by lining it with muffin liners to prevent sticking and ease cleanup.
- Mix 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 the cottage cheese, granulated sugar, milk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Combine Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined to avoid overmixing, which can toughen the muffins. Carefully fold in the fresh blueberries to distribute them evenly without breaking.
- Fill Muffin Liners: Spoon the batter into the prepared muffin liners, filling each about three-quarters full to allow room for rising without overflow.
- Bake Muffins: Place the muffin tray in the oven and bake at 425°F for 5 minutes to give the muffins a strong initial rise. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 15 to 17 minutes, or until a toothpick inserted into the center comes out clean without wet batter streaks.
Notes
- Do not overmix the batter to ensure tender, airy muffins.
- Fresh blueberries provide the best texture and flavor, but frozen blueberries can be used if fresh are unavailable—do not thaw before folding in.
- Check muffins towards the end of baking since oven temperatures can vary.
- Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to 2 months.
