Description
These Cottage Cheese Blueberry Muffins are a delicious, high-protein twist on a bakery classic. By incorporating blended cottage cheese into the batter, you get a muffin that is incredibly moist, tender, and packed with nutrition without sacrificing that traditional sweet, buttery flavor. With golden brown tops and bursts of juicy blueberries in every bite, these muffins are perfect for a wholesome breakfast or a satisfying afternoon snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 6 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup cottage cheese, blended until smooth (measure after blending)
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
Prep
Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease lightly with cooking spray.
Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar
In a large bowl using a hand mixer or stand mixer, beat the softened butter and sugar together until light and fluffy (about 5 minutes). Scrape down the sides of the bowl.
Add Wet Ingredients
Add the eggs one at a time, beating well after each addition. Add the vanilla extract and the smoothly blended cottage cheese. Mix just until combined (do not overmix).
Combine
Pour the dry ingredients into the wet mixture. Use a fork or rubber spatula to stir just until the flour disappears. Note: The batter will be very thick.
Fold
Gently fold in the blueberries.
Bake
Scoop the batter into the prepared muffin tins, filling them nearly to the top. Bake for 20 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool
Remove the pan from the oven. Let the muffins cool completely inside the pan. Because they are so moist, they may fall apart if you try to remove them while hot.
Notes
The Secret Step: You must blend the cottage cheese in a blender or food processor until it is perfectly smooth before using it. This removes the curds entirely, ensuring the muffins have a fluffy crumb rather than a lumpy texture.
Thick Batter: Do not be alarmed by how thick the batter is; this consistency helps suspend the blueberries so they don’t sink to the bottom.
Frozen Berries: If using frozen blueberries, add them directly from the freezer. Do not thaw them first, or they will bleed purple juice into the batter.
Don’t Overmix: As with all muffins, mix the dry and wet ingredients only until combined. Overmixing will lead to tough muffins.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 210
- Sugar: 14g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg
Keywords: cottage cheese muffins, protein blueberry muffins, healthy breakfast recipes, moist blueberry muffins, blended cottage cheese recipes, kid friendly breakfast