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Cottage Cheese Blueberry Muffins

Cottage Cheese Blueberry Muffins
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Cottage Cheese Blueberry Muffins are moist, fluffy, and protein-packed muffins that perfectly balance the tangy creaminess of cottage cheese with juicy fresh blueberries. Ideal for a healthy breakfast or brunch, these muffins offer a wholesome treat that’s quick and easy to prepare, with variations to suit different dietary needs.

Ingredients

Scale

Wet Ingredients

  • 1 cup cottage cheese (full-fat recommended)
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup melted butter or oil
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Fruit

  • 1 cup fresh blueberries

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it. Measure all ingredients and gently rinse blueberries, avoiding bruising.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt to evenly distribute the leavening agents.
  3. Combine Wet Ingredients: In another bowl, beat the eggs, then add cottage cheese, milk, melted butter or oil, and vanilla extract. Stir until smooth and creamy.
  4. Incorporate Wet and Dry Mixtures: Pour wet mixture into the dry ingredients and gently fold together with a spatula or wooden spoon. Avoid overmixing to keep muffins tender.
  5. Add Blueberries: Carefully fold in the blueberries, ensuring even distribution without crushing them.
  6. Bake: Divide batter evenly into muffin cups, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and tops are golden brown.
  7. Cool and Enjoy: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to prevent sogginess and maintain texture.

Notes

  • Use full-fat cottage cheese for better moisture and richness.
  • Fresh blueberries are preferred over frozen to avoid excess moisture.
  • Gently fold ingredients instead of stirring to keep muffins light and fluffy.
  • Let batter rest 5 minutes before baking to activate baking powder.
  • Check muffins starting at 18 minutes to avoid overbaking.

Nutrition

Keywords: Cottage Cheese Muffins, Blueberry Muffins, Protein Breakfast, Healthy Muffins, Gluten-Free Muffins, Easy Muffin Recipe

Find it online: https://emillycooks.com/cottage-cheese-blueberry-muffins/