Description
Moist and delicious muffins bursting with juicy blueberries and the subtle tang of cottage cheese. Perfect for breakfast or a snack!
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113g) cottage cheese
- 1/2 cup (120ml) milk
- 1 cup (150g) fresh blueberries
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the cottage cheese and milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the fresh blueberries.
- Fill each muffin cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze muffins in an airtight container for up to 2 months. Thaw at room temperature before reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: blueberry muffins, cottage cheese muffins, breakfast muffins, easy muffins, homemade muffins
