Description
These Blueberry Cottage Cheese Muffins are a delightful blend of fluffy texture and sweet, juicy blueberries, enhanced with a subtle hint of cinnamon. Made with wholesome cottage cheese, they offer a moist and tender crumb perfect for a nutritious breakfast or a wholesome snack.
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
Add-ins
- 1 cup fresh blueberries
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ease cleanup.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, baking powder, cinnamon, baking soda, and salt. Whisk these together to ensure even distribution of the leavening agents and spices.
- Mix wet ingredients: In a separate bowl, whisk the cottage cheese, granulated sugar, milk, vegetable oil, eggs, and vanilla extract until smooth and well blended for a creamy base.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with dry ingredients. Gently mix until the batter is just combined to avoid overmixing, which can toughen the muffins. Then fold in the fresh blueberries carefully to distribute them without breaking.
- Fill the muffin cups: Spoon the batter evenly into the prepared muffin liners, filling each about two-thirds full to allow for expansion.
- Bake muffins: Bake in the preheated oven at 425°F for 5 minutes to give the muffins a good initial rise. Then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 15-17 minutes, or until a toothpick inserted into the center comes out clean without wet batter streaks.
Notes
- Use fresh blueberries to avoid excess moisture that frozen berries could introduce.
- Do not overmix batter to keep muffins tender and fluffy.
- If you don’t have vegetable oil, you can substitute with a mild-tasting oil like canola or melted coconut oil.
- Ensure cottage cheese is well-drained or lightly blended if you prefer a smoother texture inside the muffins.
- Check for doneness toward the end of baking; ovens may vary.
