These Cottage Cheese Blueberry Muffins are soft, fluffy, and packed with juicy blueberries. They are a tasty way to enjoy a quick breakfast or snack that feels like a treat!
I love how the cottage cheese adds extra moisture without being heavy. Plus, who can resist that burst of berry goodness in every bite? Perfect with a cup of tea! ☕
Key Ingredients & Substitutions
Cottage Cheese: This is the star ingredient, adding protein and moisture. If you’re looking for a dairy-free option, try using silken tofu blended until smooth.
Honey or Maple Syrup: Both are great natural sweeteners. For a lower-sugar option, consider using a sugar substitute like stevia. I personally enjoy the unique hint of flavor maple syrup adds!
Vegetable Oil or Coconut Oil: Both oils work well, but coconut oil gives a lovely, subtle flavor. If you’re avoiding oil, unsweetened applesauce can serve as a great substitute to keep them moist.
All-Purpose Flour: Regular flour is excellent, but if you’re gluten-free, consider almond flour or a gluten-free all-purpose blend. Just keep in mind, the texture may slightly change.
Blueberries: Fresh blueberries are fantastic, but frozen berries work just as well! They may make the batter a little colorful, though, so don’t worry if it turns a bit purple!
How Do I Mix the Ingredients Without Overmixing?
A common struggle is knowing when to stop mixing. Overmixing can lead to tough muffins. To avoid this, mix your wet ingredients until smooth, then add your dry ingredients. Stir gently until combined.
- Combine the dry ingredients with the wet ones just until no dry flour remains.
- If you see a few lumps, that’s totally fine! It’s better to have some lumps than to overmix.
- When folding in the blueberries, use a spatula and do it gently to prevent squishing them.
Delicious Cottage Cheese Blueberry Muffins
Ingredients You’ll Need:
- 1 cup cottage cheese
- 2 large eggs
- ½ cup honey or maple syrup
- ¼ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar (optional, for topping)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20-25 minutes to bake. In total, you can expect it to be ready in about 40-45 minutes, including cooling time. These muffins are quick to whip up and absolutely delightful!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups. This will help your muffins to easily pop out after baking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the cottage cheese, eggs, honey (or maple syrup), vegetable oil (or melted coconut oil), and vanilla extract. Stir everything together until it’s well mixed and smooth. This creamy mixture will give your muffins their awesome texture!
3. Blend the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure these dry ingredients are well combined to ensure your muffins rise properly.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—be careful not to overmix, as this can make your muffins tough!
5. Add the Blueberries:
Now it’s time to fold in those lovely blueberries! Gently add the blueberries to the batter, taking care not to crush them. You want those juicy bursts of flavor in every bite!
6. Fill the Muffin Tins:
Divide the batter evenly among the muffin cups, filling each about two-thirds full. If you like a little extra sweetness and crunch, sprinkle a tiny bit of sugar on top of each muffin.
7. Bake the Muffins:
Pop the muffin tin into your preheated oven and bake for 20-25 minutes. They’re done when they’re golden brown and a toothpick inserted into the center of a muffin comes out clean. Your kitchen will smell amazing!
8. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your delicious Cottage Cheese Blueberry Muffins either warm or at room temperature!
Can I Substitute Greek Yogurt for Cottage Cheese?
Yes, you can! Greek yogurt will provide a similar creamy texture and moisture. Use the same amount, but keep in mind that it may slightly change the flavor profile, making it a bit tangier. This substitution is great for a richer taste!
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze the muffins. Just wrap each one in plastic wrap and place them in a freezer bag. They’ll last for up to 3 months!
Can I Use Different Sweeteners?
Absolutely! You can use any liquid sweetener like agave syrup or even a sugar-free alternative if you prefer. Just be mindful that using a different sweetener may alter the sweetness level, so adjust to taste if necessary.
What If I Don’t Have Fresh Blueberries?
No problem! You can use frozen blueberries instead. Just toss them into the batter straight from the freezer to prevent them from getting mushy. No need to thaw them, but be aware that the baking time might be slightly longer.
