Introduction
Blueberry muffins are a timeless breakfast classic, but often they can lean towards the dry side. Our Cottage Cheese Blueberry Muffins solve this problem by incorporating a secret ingredient: full-fat cottage cheese. This addition doesn’t lend a cheesy flavor; instead, it provides incredible moisture, a tender crumb, and a subtle boost of protein. These muffins are unbelievably fluffy and stay fresh longer than traditional recipes, making them the perfect make-ahead treat for busy mornings or weekend brunch.
Ingredients
- 1 ½ cups (180g) All-purpose flour
- ¾ cup (150g) Granulated sugar
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- 1 large Egg, lightly beaten
- ½ cup (115g) Full-fat cottage cheese
- ¼ cup (57g) Unsalted butter, melted and cooled
- ¼ cup (60ml) Milk (whole or 2%)
- 1 tsp Vanilla extract
- 1 cup (150g) Fresh or frozen blueberries
Step-by-step Preparation
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Whisk for 30 seconds to ensure the leavening agents are evenly distributed.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the lightly beaten egg, cottage cheese, cooled melted butter, milk, and vanilla extract until mostly smooth. A few small lumps of cottage cheese are fine.
- Combine and Fold: Pour the wet ingredients into the dry ingredients. Mix gently with a rubber spatula until just combined. The batter will be thick. Tip: Over-mixing develops gluten, resulting in tough muffins. Stop mixing as soon as you see no streaks of dry flour.
- Add Blueberries: Gently fold in the blueberries. If using frozen berries, do not thaw them first. If you want to prevent the berries from sinking, lightly toss them in 1 teaspoon of flour before adding them to the batter.
- Bake: Scoop the batter evenly into the prepared muffin tin, filling each cup about two-thirds full. Bake for 20–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
These muffins offer a healthier profile than traditional versions. Based on 12 servings, each muffin contains an estimated 220-250 calories. The inclusion of cottage cheese significantly boosts the protein content, helping you feel fuller longer. Blueberries provide essential antioxidants and Vitamin C, while the whole-grain option (if substituting half the flour) adds beneficial fiber.
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days. To maximize freshness, line the bottom of the container with a paper towel to absorb excess moisture. For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months. To reheat, microwave a frozen muffin for 30-45 seconds, or wrap in foil and heat in a 350°F (175°C) oven for 10 minutes.
Conclusion
These Cottage Cheese Blueberry Muffins are the perfect balance of sweet, tender, and moist. They pair beautifully with a hot cup of coffee or a cold glass of milk. For an extra special touch, sprinkle the tops with a streusel topping (butter, flour, and brown sugar) before baking. If you prefer a citrus twist, add a teaspoon of lemon zest to the batter. Enjoy this simple upgrade to the classic blueberry muffin!