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Golden brown blueberry muffins with fresh berries on a cooling rack

Blueberry Cottage Cheese Muffins

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 215
Ingredients Method

Ingredients
  

  • 2 cups all -purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup small curd cottage cheese
  • 2 large eggs , room temperature
  • 1/2 cup unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1.5 cups fresh blueberries

Method
 

  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a standard 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk the cottage cheese, eggs, melted butter, and vanilla extract until the mixture is homogenous.
  4. Create a well in the center of the dry ingredients and pour in the wet mixture.
  5. Using a silicone spatula, fold the ingredients together until just moistened, ensuring no pockets of dry flour remain while avoiding over-agitation of the gluten.
  6. Gently fold the blueberries into the batter until evenly distributed.
  7. Portion the batter equally into the prepared muffin tin using a 1/4 cup scoop.
  8. Bake for 22 to 25 minutes, or until the internal temperature reaches 200 degrees Fahrenheit and a cake tester inserted into the center comes out clean.
  9. Remove from the oven and allow the muffins to rest in the tin for 5 minutes before transferring to a wire rack for final cooling.