Blueberry Cottage Cheese Muffins

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Delicious blueberry cottage cheese muffins fresh out of the oven
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why make this recipe

Blueberry Cottage Cheese Muffins are a delightful treat that combines the sweetness of ripe blueberries with the creamy texture of cottage cheese. This recipe is great because it offers a tasty way to enjoy a healthy snack or breakfast option. The muffins are moist, flavorful, and packed with protein, making them perfect for anyone looking for a wholesome, satisfying bite. Plus, they are easy to make and great for using up fresh or frozen blueberries!

how to make Blueberry Cottage Cheese Muffins

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup cottage cheese, blended until smooth
  • 1 cup blueberries, fresh or frozen

Directions:

  1. Preheat the oven to 350 F (175 C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
  2. In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix them well with a whisk.
  3. In another bowl, beat the butter and sugar together until light and airy, about 5 minutes.
  4. Add the eggs one at a time to the butter mixture, then mix in the vanilla extract and blended cottage cheese.
  5. Combine the wet and dry ingredients, stirring until just combined. Fold in the blueberries.
  6. Fill the muffin tins nearly to the top and bake for 20 to 22 minutes until golden brown and a toothpick comes out clean.
  7. Cool completely before removing.
Blueberry Cottage Cheese Muffins

how to serve Blueberry Cottage Cheese Muffins

These muffins are best served warm. You can enjoy them plain or add a dollop of butter on top for extra richness. They are also excellent with a cup of coffee or tea as a delightful breakfast or snack throughout the day.

how to store Blueberry Cottage Cheese Muffins

Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, you can freeze them for up to three months. Just make sure to wrap them tightly in plastic wrap or foil before placing them in a freezer-safe bag.

tips to make Blueberry Cottage Cheese Muffins

  • Make sure your cottage cheese is well-blended for a smooth batter.
  • If using frozen blueberries, do not thaw them before adding; this helps prevent them from bleeding into the batter.
  • For a touch of extra flavor, consider adding a teaspoon of lemon zest to the batter.

variation

You can substitute other berries like raspberries or strawberries for a different flavor. Additionally, adding nuts or a sprinkle of cinnamon can give these muffins a unique twist.

FAQs

Can I make these muffins gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.

How can I make these muffins dairy-free?
Use a dairy-free cottage cheese alternative and dairy-free butter.

Can I add other ingredients to this recipe?
Absolutely! Feel free to add nuts like walnuts or pecans for extra crunch, or swap out some blueberries for chocolate chips for a sweeter flavor.

Blueberry Cottage Cheese Muffins

These moist and flavorful muffins combine ripe blueberries with creamy cottage cheese, offering a delicious and protein-packed snack or breakfast option.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 150 kcal

Ingredients
  

Muffin Base

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup cottage cheese, blended until smooth
  • 1 cup blueberries, fresh or frozen Do not thaw if using frozen.

Instructions
 

Preparation

  • Preheat the oven to 350 F (175 C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
  • In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix them well with a whisk.
  • In another bowl, beat the butter and sugar together until light and airy, about 5 minutes.
  • Add the eggs one at a time to the butter mixture, then mix in the vanilla extract and blended cottage cheese.
  • Combine the wet and dry ingredients, stirring until just combined. Fold in the blueberries.

Baking

  • Fill the muffin tins nearly to the top and bake for 20 to 22 minutes until golden brown and a toothpick comes out clean.
  • Cool completely before removing.

Notes

Best served warm, with or without butter. Store leftover muffins in an airtight container at room temperature for up to three days, or freeze for up to three months. Consider adding lemon zest for extra flavor.
Keyword Blueberry Muffins, Breakfast Muffins, Cottage Cheese Muffins, Easy Muffin Recipe, Healthy Muffins