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High-Protein Cottage Cheese Blueberry Muffins

High-Protein Cottage Cheese Blueberry Muffins

Soft and moist blueberry muffins made with blended cottage cheese for a tender crumb, a smooth texture, and a more protein-rich homemade breakfast muffin.
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Temps de préparation 15 minutes
Temps de cuisson 24 minutes
Durée totale 39 minutes
Catégorie Dessert
Cuisine North American
Portions 12 muffins
Calories 185 kcal

Ingrédients
  

  • 1 cup cottage cheese preferably 2% or full-fat
  • 2 large eggs
  • 1/4 cup milk
  • 1/3 cup vegetable oil or canola oil
  • 2 teaspoons vanilla extract
  • 2/3 cup granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups blueberries fresh or frozen
  • 1 tablespoon all-purpose flour for coating the blueberries
  • Optional: 1 tablespoon coarse sugar for topping

Instructions
 

  • Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
  • In a blender, combine the cottage cheese, eggs, milk, oil, vanilla, and sugar. Blend until smooth.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Pour the blended cottage cheese mixture into the dry ingredients. Stir gently until almost combined.
  • Toss the blueberries with 1 tablespoon of flour, then fold them gently into the batter.
  • Divide the batter between the muffin cups, filling each about three-quarters full. Sprinkle with coarse sugar if desired.
  • Bake for 20 to 24 minutes, or until the tops are lightly golden and a toothpick inserted in the centre comes out clean or with a few moist crumbs.
  • Let the muffins cool in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.

Notes

FAQ

Can I taste the cottage cheese?

No, not really. Once the cottage cheese is blended and baked into the muffins, it does not taste cheesy. It mainly adds moisture, softness, and extra protein.

Do I have to blend the cottage cheese?

Yes, blending is strongly recommended. It gives the muffins a smoother texture and prevents small curds from appearing in the crumb.

Can I use frozen blueberries?

Yes. Use frozen blueberries straight from the freezer. Do not thaw them before adding them to the batter.

Why are my muffins dense?

The most common reason is overmixing. Stir the wet and dry ingredients only until combined. Muffin batter should not be beaten like cake batter.

Can I make these muffins less sweet?

Yes. You can reduce the sugar from 2/3 cup to 1/2 cup for a more breakfast-style muffin.

Can I make them sweeter?

Yes. Use 3/4 cup sugar or sprinkle coarse sugar on top before baking for a more bakery-style muffin.

How do I store them?

Store the muffins in an airtight container at room temperature for about 2 days, or in the refrigerator for up to 5 days.

Can I freeze cottage cheese blueberry muffins?

Yes. Let them cool completely, then freeze them in a sealed bag or container. Reheat gently in the microwave or let them thaw at room temperature.
Mots clés blueberries, Cottage Cheese, Muffins