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Cottage Cheese Blueberry Muffins

Cottage Cheese Blueberry Muffins
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These Cottage Cheese Blueberry Muffins offer a wholesome and delicious baked treat combining creamy cottage cheese with juicy blueberries. Moist, tender, and easy to make, they are perfect for breakfast, snacking, or anytime indulgence with simple, healthy ingredients.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup granulated sugar

Wet Ingredients

  • 2 large eggs
  • ½ cup cottage cheese
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (optional, to adjust batter consistency)

Add-ins

  • 1 cup fresh blueberries

Instructions

  1. Preheat and Prepare: Set your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the pan to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and granulated sugar to evenly distribute the leavening agents and sweetness.
  3. Combine Wet Ingredients: In another bowl, beat the eggs until smooth, then add cottage cheese, melted butter, and vanilla extract. Stir until the mixture is creamy and uniform.
  4. Blend Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. If batter is too thick, add a splash of milk to reach a scoopable consistency.
  5. Add Blueberries: Carefully fold in the fresh blueberries, ensuring even distribution without breaking them to keep the muffins speckled with fruit.
  6. Bake: Divide the batter evenly among muffin cups and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool slightly before removing from the pan.

Notes

  • Bring eggs and butter to room temperature for better batter smoothness and mixing.
  • Do not overmix the batter—fold until just combined to keep muffins tender.
  • Use fresh blueberries for best flavor and texture; frozen blueberries can be used if thawed and drained.
  • Start checking muffins at 18 minutes to avoid overbaking and dryness.
  • Let muffins cool in the pan for 5 minutes before transferring to a wire rack to maintain structure.

Nutrition

Keywords: cottage cheese muffins, blueberry muffins, healthy muffins, easy baking, protein muffins, breakfast, snack

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