Blueberry Cottage Cheese Muffins Recipe

Introduction

These Blueberry Cottage Cheese Muffins offer a delightful balance of wholesome ingredients and natural sweetness. Perfect for a nutritious breakfast or a tasty snack, they combine the creaminess of cottage cheese with bursts of fresh blueberries. Enjoy a soft, moist muffin that’s easy to make and satisfying to eat.

Ingredients

• 1 cup cottage cheese
• 1 cup blueberries
• ¾ cup whole wheat flour
• ¼ cup almond flour
• 3 tbsp honey
• 2 large eggs
• 1 tsp baking powder
• ½ tsp vanilla extract
• Pinch of salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. Step 2: In a medium bowl, whisk together the cottage cheese, honey, eggs, and vanilla extract until smooth.
3. Step 3: In another bowl, stir the whole wheat flour, almond flour, baking powder, and salt until well combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
5. Step 5: Carefully fold in the blueberries to distribute them evenly without crushing.
6. Step 6: Spoon the batter evenly into the prepared muffin cups.
7. Step 7: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For extra texture, sprinkle some chopped nuts or oats on top before baking.
• Substitute fresh blueberries with frozen ones; just do not thaw to avoid adding extra moisture.
• Use maple syrup instead of honey for a different natural sweetness.
• To make muffins dairy-free, try using a plant-based cottage cheese alternative.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months. To reheat, thaw frozen muffins at room temperature and warm briefly in the microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of whole wheat flour?

Yes, you can substitute whole wheat flour with all-purpose flour for a lighter texture, though the muffins may be less dense and slightly less nutritious.

Why are the muffins not rising properly?

Make sure your baking powder is fresh and measure it accurately. Overmixing the batter can also prevent proper rising, so mix just until combined.

Blueberry Cottage Cheese Muffins Recipe

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★★★★★

4.6 from 52 reviews

Delicious and nutritious Blueberry Cottage Cheese Muffins that combine the tangy creaminess of cottage cheese with the sweetness of fresh blueberries and honey. These whole wheat and almond flour muffins are a wholesome breakfast or snack option, baked to perfection for a soft and moist texture.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 8 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup cottage cheese
• 3 tbsp honey
• 2 large eggs
• ½ tsp vanilla extract

Dry Ingredients

• ¾ cup whole wheat flour
• ¼ cup almond flour
• 1 tsp baking powder
• Pinch of salt

Fruit

• 1 cup blueberries

Instructions

1. Preheat & Prep: Heat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it to prevent sticking.
2. Mix Wet Ingredients: In a mixing bowl, whisk together the cottage cheese, honey, eggs, and vanilla extract until well combined and smooth.
3. Mix Dry Ingredients: In a separate bowl, stir together the whole wheat flour, almond flour, baking powder, and a pinch of salt to evenly distribute the leavening agent and seasoning.
4. Fold in Blueberries: Gently fold the blueberries into the wet ingredients, taking care not to crush them, to ensure even distribution throughout the batter.
5. Bake & Cool: Divide the batter evenly into the prepared muffin cups. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the muffins to cool before serving.

Notes

• For a dairy-free version, substitute the cottage cheese with a plant-based yogurt.
• Make sure to fold in the blueberries gently to avoid bursting them and discoloring the batter.
• These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
• Use fresh or frozen blueberries; if using frozen, do not thaw before adding to prevent excess moisture.

Keywords: blueberry muffins, cottage cheese muffins, healthy muffins, whole wheat muffins, breakfast muffins, almond flour muffins, low fat muffins