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.
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.