Ingredients
– 2 cups all-purpose flour (or gluten-free all-purpose flour)
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 6 tablespoons unsalted butter, softened
– ¾ cup sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup cottage cheese, blended until smooth
– 1 cup blueberries, fresh or frozen
Instructions
1-First: preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or give it a light grease. This step sets the stage for even baking and helps the muffins release easily later.
2-Next: in a large bowl, whisk together 2 cups of flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt to blend the dry ingredients well.
3-Then: beat 6 tablespoons of softened unsalted butter with ¾ cup of sugar until it’s light and airy, which takes about 5 minutes. Add 2 large eggs one at a time, mixing after each, then stir in 1 teaspoon of vanilla extract and 1 cup of blended smooth cottage cheese until just combined. Gently fold in 1 cup of blueberries to keep them intact for juicy bursts in every bite.
4-Mixing and Baking Tips: Pour the thick batter into the muffin cups, filling them nearly to the top for that perfect dome shape. Bake for 20 to 22 minutes until golden and a toothpick comes out clean. Let them cool fully before removing from the pan, which helps maintain their moist texture.
Last Step:
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🧀 Blending cottage cheese smooth improves texture and boosts protein without changing flavor.
🥄 Using both baking soda and baking powder ensures a fluffy, airy muffin.
🍽️ Thick batter consistency is normal for this recipe.
❄️ Muffins keep well at room temperature for one day, refrigerated up to five days, and can be frozen for up to three months.
🌾 Gluten-free flour may produce denser muffins due to moisture absorption.
🥥 Butter can be swapped with coconut oil if preferred.
🚫 Avoid blending flour with liquids to prevent dense muffins.
💪 Adding protein powder or oat flour is possible but untested here.
🧈 Size of cottage cheese curds doesn’t affect results if properly blended smooth.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 207 kcal
- Sugar: 14 g
- Sodium: 253 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 43 mg