Blueberry Cottage Cheese Muffins
40 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
These blueberry cottage cheese muffins bake up tender, protein-forward, and lightly sweet, with juicy berries and a hint of cinnamon because I don't do dry muffins.
Cottage cheese works like ricotta or yogurt here, keeping the crumb moist and satisfying for brunch, meal prep, or a grab-and-go breakfast that won't crumble on you.
Ingredients (12 servings)
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Ingredients:
- 1 cup whole-milk cottage cheese whole-milk cottage cheese 7.69 oz
- 2 large eggs large eggs 2 ct
- ½ cup whole milk whole milk 4 fl oz
- ⅓ cup vegetable oil (or light olive oil) vegetable oil
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- ½ cup granulated sugar granulated sugar
- 2 cups all-purpose flour all-purpose flour 0.55 lb
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- ¼ tsp ground nutmeg ground nutmeg 0.04 oz
- 2 tsp baking powder baking powder 0.33 oz
- ½ tsp baking soda baking soda 0.08 oz
- ¼ tsp salt salt
- 1 cup fresh blueberries fresh blueberries 4 oz
How to Make Blueberry Cottage Cheese Muffins
-
Prep the pan and oven
Heat the oven to 425 F and line a standard 12-cup muffin tin with paper liners or grease lightly.
Rinse and dry the blueberries well, then set aside.
If your cottage cheese looks very wet, drain it in a fine strainer for 5 minutes so the batter does not get heavy.
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Whisk the wet ingredients
In a large bowl whisk cottage cheese, eggs, milk, oil, and vanilla until mostly smooth.
If you want an ultra-tender crumb, blitz this mixture in a blender for 10 seconds to break up curds.
Whisk in the sugar until dissolved.
-
Combine the dry ingredients
In a separate bowl whisk flour, cinnamon, nutmeg, baking powder, baking soda, and salt until evenly combined.
-
Make the batter
Pour the dry ingredients into the wet and fold with a spatula just until you see a few dry streaks.
Toss the blueberries with 1 teaspoon of the measured flour, then fold them in gently until the streaks disappear.
Do not overmix or your muffins will go tough on you.
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Rest the batter
Let the batter sit for 10 minutes to hydrate the flour and give you high-domed muffins.
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Fill and bake
Divide the batter evenly among the 12 cups, filling almost to the top.
Sprinkle a pinch of granulated or turbinado sugar over each for a crackly top if you like.
Bake at 425 F for 5 minutes, then reduce the oven to 350 F without opening the door and bake 14 to 16 minutes more until a toothpick comes out with a few moist crumbs.
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Cool and serve
Cool in the pan for 5 minutes, then move muffins to a rack to finish cooling so the bottoms do not steam and get soggy.
Serve warm or at room temperature.
Substitutions
- Cottage cheese -> whole milk ricotta or Greek yogurt
- Ricotta gives a lush, ultra-tender crumb with gentle sweetness, while Greek yogurt adds bright tang and a slightly tighter crumb; if using ricotta, loosen with 1 to 2 tablespoons milk so the batter flows similarly.
- Vegetable oil -> browned butter
- Browned butter brings toasty, nutty depth and a richer aroma; the crumb will be a touch more cakey and the tops brown more evenly, so watch the last few minutes of baking.
- Blueberries -> wild blueberries or diced grilled peaches
- Wild blueberries stay suspended better and give explosive blueberry flavor, while grilled peaches add caramelized edges and a juicy twist that plays beautifully with the warm spice.
Tips
- Blend for silky crumb
- A quick blend of the wet ingredients breaks up cottage cheese curds so you get a fine, bakery-style crumb without random pockets.
- Start hot for muffin tops
- The 425 F blast jump-starts lift, then dropping to 350 F sets the structure so you get those proud domes instead of flat caps.
- Measure flour like a pro
- Use a scale if you have one, or spoon and level your flour; packed cups lead to dry muffins that even blueberries cannot save.
- Flour your fruit
- A light dusting of flour helps blueberries cling to the batter so they do not sink and steam the bottoms.
- Do not skip the rest
- That 10-minute batter rest hydrates flour and reduces tunneling, giving a more even crumb and higher rise.
- Sugar sprinkle for crunch
- A tiny shower of granulated or turbinado sugar before baking creates crisp, caramelized lids that contrast the tender interior.
Nutrition Facts *
| Energy | 264 | kcal |
|---|---|---|
| Protein | 8 | g |
| Total Fat | 8 | g |
| Carbohydrates | 40 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My muffins baked up dense. What went wrong?
- Overmixing and too-wet cottage cheese are usual suspects; fold just until combined, drain watery curds, and confirm your baking powder and soda are fresh.
- How do I keep blueberries from sinking?
- Dry the berries, toss with a teaspoon of flour, and do not thin the batter; resting the batter also helps suspend fruit.
- Can I use frozen blueberries?
- Yes, use them straight from the freezer, toss with flour, and fold in gently; expect a little color bleed and add 1 to 2 minutes to the bake time if needed.
- The batter looks too thick or thin. How do I fix it?
- If it is thick like cookie dough, whisk in 1 tablespoon milk at a time until it drops off a spoon; if it is runny, fold in 1 to 2 tablespoons flour just until it thickens.
- How do I store and reheat leftovers?
- Keep tightly covered at room temperature for 1 day or refrigerated up to 4 days, and rewarm at 300 F for 6 to 8 minutes so the tops re-crisp.
- Can I make the batter ahead?
- Yes, mix and refrigerate up to 12 hours, then portion cold and bake, adding a minute or two; the cold start gives even better domes.
Serving Suggestions
Pair these beauties with a swipe of salted butter and a spoonful of lemon marmalade, which wakes up the cottage cheese tang and makes the blueberries pop.
If you are feeling extra, fold in the zest of one lemon or a pinch of cardamom with the dry ingredients for a bright bakery vibe that tastes like you have a secret pastry chef on speed dial.
More pairings:
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