Cottage Cheese Blueberry Muffins

Close-up of three blueberry muffins with visible berries on top, placed on a wire cooling rack. A small bowl filled with fresh blueberries is in the upper left corner. The muffins appear slightly golden and freshly baked.

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5 from 2 votes

Cottage Cheese Blueberry Muffins

Prep Time10

Cook Time30

Batter cooling time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 287kcal

Author: Agnieszka

Equipment

1 muffin tin
1 Immersion blender

Ingredients

½ cup cottage cheese whole milk or 2% fat
1 egg
½ cup granulated sugar
¼ cup avocado oil or other neutral tasting plant oil
1 ¼ cup all purpose flour
3 tablespoon plain yogurt
1-2 tablespoon milk regular or plant based will work
1 teaspoon vanilla
1 tsp baking powder
⅛ teaspoon baking soda
zest grated from ½ lemon
1 cup blueberries

Instructions

Pour sugar into a small or medium bowl. Zest ½ lemon over the sugar, then combine with your fingers to allow the lemon oil to release into the sugar.
To the same bowl add flour, baking powder and baking soda. Whisk together to combine.
Place cottage cheese, plain yogurt, vanilla, oil and 1 tablespoon milk in a separate mixing bowl.
Blend the wet ingredients using an immersion blender until mostly smooth. This is to avoid white curds in your muffins.
Once the mixture is smooth, add one egg and mix with a fork or a whisk until combined.
Add dry ingredients to wet and mix it in with a spatula until almost combined. Don't overmix the batter! It should be thick and wet. If it seems dry, add an additional tablespoon of milk.
Now fold in the blueberries until evenly distributed. Try not to break them.
Cover the bowl with batter with a clean kitchen towel and place in the fridge to rest for 30 minutes.
While the batter is resting, preheat the oven to 375 degrees Fahrenheit and place 6 muffin liners in a 12-muffin tin using every other space (see photos above for reference).
After 30 minutes divide the batter evenly between 6 muffin liners. They will be pretty full - that's intended.
Bake for 25-30 minutes, until a toothpick inserted in the middle comes out clean.
Place on a cooling rack for at least 15 minutes before serving.

Notes

This recipe makes 6 large muffins with nice tall muffin tops. I use a 12-muffin pan and space the muffins out so that they don't touch as they spread.

If you want to make 12 muffins, you can easily double the recipe by clicking "x2" in the recipe card (above). I still recommend filling only 6 spaces at a time, so you can either use 2 muffin tins and bake at the same time (if your oven is large enough) or bake the muffins in two batches.

Don't skip resting the batter in the fridge. This step prevents the berries from sinking to the bottom and helps create a nice tall muffin top (aka "the dome").

Nutrition