Cottage Cheese Blueberry Muffins Recipe
This Cottage Cheese Blueberry Muffins Recipe blends cottage cheese, fresh blueberries, flour, and milk for fluffy, moist muffins you’ll love.
Equipment
- Muffin tin (12-cup)
- Mixing bowls (large and medium)
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Ice cream scoop or spoon (for portioning)
- Oven
- Muffin liners (optional)
Ingredients
- 1 cup cottage cheese
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries fresh or frozen
- 1 tablespoon flour for tossing blueberries
Optional topping:
- 2 tablespoons sugar for sprinkling
Instructions
Step 1: Preheat the oven
- Preheat your oven to 375°F (190°C). Line your muffin tin with liners or lightly grease it.
Step 2: Prepare the blueberries
- Toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom.
Step 3: Mix wet ingredients
- In a large bowl, whisk together cottage cheese, eggs, milk, oil, and vanilla extract until smooth.
Step 4: Combine dry ingredients
- In another bowl, mix flour, sugar, baking powder, baking soda, and salt.
Step 5: Combine batter
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.
Step 6: Fold in blueberries
- Gently fold the blueberries into the batter.
Step 7: Fill muffin cups
- Scoop the batter evenly into the muffin tin, filling each cup about 3/4 full.
Step 8: Add topping
- Sprinkle a little sugar on top of each muffin for a light crunch.
Step 9: Bake
- Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
Step 10: Cool and serve
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.