Cottage Cheese Blueberry Muffins Recipe
These Cottage Cheese Blueberry Muffins are a moist and flavorful treat combining the creamy tang of cottage cheese with sweet, juicy blueberries. Perfect for breakfast or a snack, these muffins boast a tender crumb thanks to a blend of olive oil and melted butter, balanced with honey for natural sweetness and a hint of vanilla.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 16 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup olive oil
- 4 Tablespoons unsalted butter, melted and cooled slightly
- 1/2 cup honey
Dry Ingredients
- 2 1/4 cups all-purpose flour, plus more for coating blueberries
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Add-ins
- 1 cup blueberries
Additional
- Cooking spray (for greasing pans)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 375°F (190°C). Grease two standard 12-cup muffin pans with cooking spray or line them with muffin cups to accommodate a total of 16 muffins.
- Blend Wet Ingredients: In a blender, combine the cottage cheese, eggs, vanilla extract, olive oil, melted butter, and honey. Blend until the mixture is completely smooth, ensuring the cottage cheese is fully incorporated.
- Mix Dry Ingredients: In a medium bowl, whisk together the 2 1/4 cups all-purpose flour, baking powder, baking soda, and kosher salt until evenly distributed.
- Combine Wet and Dry Mixtures: Pour the blended wet ingredients into the bowl with the dry ingredients. Gently mix just until everything is combined, being careful not to overmix to keep the muffins tender.
- Prep Blueberries: Toss the blueberries with one tablespoon of all-purpose flour in a small bowl. This step helps prevent the blueberries from sinking to the bottom of the muffins during baking. Gently fold the coated blueberries and any excess flour into the batter.
- Fill Muffin Cups: Divide the batter evenly among the 16 muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw before tossing with flour and adding to batter.
- Coating the blueberries in flour prevents them from sinking to the bottom of the muffins.
- You can substitute honey with maple syrup if desired for a different flavor profile.
- For a lighter texture, do not overmix the batter once the wet and dry ingredients are combined.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: Cottage Cheese Muffins, Blueberry Muffins, Healthy Muffins, Breakfast Muffins, Soft Muffins, Cottage Cheese Recipes
Find it online: https://ricoloranz.com/cottage-cheese-blueberry-muffins-recipe/
