Cottage Cheese Blueberry Muffins
Light and fluffy muffins with a rich, moist texture, thanks to the addition of cottage cheese. Packed with juicy blueberries, these muffins are a perfect breakfast or snack option!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup cottage cheese
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the cottage cheese, melted butter, milk, egg, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If using frozen blueberries, do not thaw them to prevent the batter from turning blue.
- For extra sweetness, sprinkle a little sugar on top of the muffins before baking.
- These muffins store well in an airtight container for up to 3 days.
Find it online: https://svetb.com/cottage-cheese-blueberry-muffins/