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Blueberry Cottage Cheese Muffins
Benchi

Blueberry Cottage Cheese Muffins

These Blueberry Cottage Cheese Muffins bake up tender and moist, with juicy berries tucked into a soft, protein-rich crumb.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup cottage cheese
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries

Equipment

  • Muffin tin

Method
 

Instructions
  1. Preheat the oven to 375°F and line a standard 12-cup muffin tin with paper liners or lightly grease each cavity.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
  3. In a separate bowl, stir the cottage cheese, eggs, oil, and vanilla until the mixture is mostly smooth.
  4. Add the wet mixture to the dry ingredients and stir gently just until no dry streaks remain. Do not overmix.
  5. Fold in the blueberries with a light hand to keep them intact.
  6. Divide the batter evenly among the prepared muffin cups, filling each nearly to the top.
  7. Bake for 25 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the pan for several minutes before transferring to a wire rack to cool completely.