Cottage Cheese Blueberry Muffins Recipe
This classic Cottage Cheese Blueberry Muffins Recipe combines cottage cheese, blueberries, sugar, and vanilla for tender, bakery-style muffins.
Equipment
- Muffin tin (12-cup)
- Paper liners or nonstick spray
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Silicone spatula or wooden spoon.
- Measuring cups and spoons.
- Ice cream scoop or spoon for portioning batter
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup cottage cheese small curd works best
- 2 large eggs at room temperature
- ⅓ cup vegetable oil or melted butter
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
Optional Ingredients:
- 1 teaspoon lemon zest for brightness
- ½ teaspoon cinnamon for warmth
- 2 tablespoons coarse sugar for sprinkling on top
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or lightly grease each cup. This temperature gives you that perfect rise and lightly golden top.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Take a moment here—this quick whisk ensures the muffins bake evenly and rise beautifully.
Step 3: Blend the Wet Ingredients
- In a separate bowl, whisk together the cottage cheese, eggs, oil, milk, and vanilla extract. The mixture should look creamy and slightly textured. Don’t worry if you still see small curds—that’s part of the charm.
Step 4: Combine Wet and Dry
- Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold everything together just until combined. The batter should be thick but spoonable. Overmixing is the enemy of tender muffins, so go easy.
Step 5: Fold in the Blueberries
- Add the blueberries and gently fold them into the batter. If you’re using frozen blueberries, toss them with a teaspoon of flour first to prevent bleeding.
Step 6: Fill the Muffin Cups
- Scoop the batter evenly into the prepared muffin cups, filling each about three-quarters full. If you like a crunchy top, sprinkle a little coarse sugar over each muffin.
Step 7: Bake to Perfection
- Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Your kitchen will smell incredible—warm vanilla, baked berries, and a hint of sweetness.
Step 8: Cool and Enjoy
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack. Enjoy them warm, or let them cool completely for easy storage.