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Cottage Cheese Blueberry Muffins Recipe

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4.2 from 2 reviews

  • Author: Emma
  • Total Time: 40 minutes
  • Yield: 6 muffins
  • Diet: Vegetarian

Description

Delight in these moist and tender Cottage Cheese Blueberry Muffins made with whole milk cottage cheese, fresh blueberries, and a hint of lemon zest. These muffins offer a perfect balance of protein and sweetness, making them a wholesome breakfast or snack option. The batter is gently folded to keep the blueberries intact and rested before baking to enhance texture and flavor.

Ingredients

Wet Ingredients

  • 1/2 cup cottage cheese (whole milk or 2% fat)
  • 3 tbsp plain yogurt
  • 1/4 cup avocado oil (or other neutral tasting plant oil)
  • 1-2 tbsp milk (regular or plant based will work)
  • 1 tsp vanilla
  • 1 egg

Dry Ingredients

  • 1/2 cup granulated sugar
  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • zest grated from 1/2 lemon

Add-ins

  • 1 cup blueberries

Instructions

  1. Flavor the sugar: Pour sugar into a small or medium bowl. Zest 1/2 lemon over the sugar, then combine with your fingers to release the lemon oils, infusing the sugar with fresh citrus aroma.
  2. Mix dry ingredients: To the same bowl, add all-purpose flour, baking powder, and baking soda. Whisk together thoroughly to evenly distribute the leavening agents.
  3. Prepare wet mixture: In a separate mixing bowl, combine cottage cheese, plain yogurt, vanilla, avocado oil, and 1 tablespoon of milk.
  4. Blend wet ingredients: Use an immersion blender to blend the wet mixture until mostly smooth to avoid white curds in your muffins, ensuring a uniform texture.
  5. Add egg: Once smooth, add one egg and whisk or beat gently to combine completely into the wet mixture.
  6. Combine wet and dry: Add the dry ingredients to the wet mixture. Fold them using a spatula until just combined; avoid overmixing to keep the batter thick and tender. Add a little more milk if the batter seems too dry.
  7. Fold in blueberries: Gently fold the blueberries into the batter, distributing evenly without breaking the berries.
  8. Rest the batter: Cover the bowl with a clean kitchen towel and refrigerate for 30 minutes to allow the mixture to hydrate and flavors to meld.
  9. Preheat oven and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-muffin tin with 6 muffin liners placed in every other slot.
  10. Fill muffin liners: After resting, divide the batter evenly among the 6 muffin liners. Batter should fill the liners generously.
  11. Bake muffins: Bake for 25 to 30 minutes until muffins are golden and a toothpick inserted into the center comes out clean.
  12. Cool and serve: Transfer muffins to a cooling rack and let cool for at least 15 minutes before serving to set the crumb and enhance flavor.

Notes

  • Resting the batter in the fridge improves muffin texture by allowing flour to fully hydrate and lemon zest to infuse.
  • Using an immersion blender creates a smooth wet mix preventing lumps and large curds from cottage cheese.
  • Do not overmix the batter after adding dry ingredients to avoid tough muffins.
  • Blueberries can be fresh or frozen; if frozen, add them directly without thawing to prevent color bleeding.
  • Muffins keep well for 2-3 days stored in an airtight container at room temperature or do freeze for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/cottage-cheese-blueberry-muffins-recipe/