What happens to cottage cheese when you bake it?

Cottage cheese melts down as it bakes! It creates a light, fluffy, and moist muffin without changing the taste of the muffin.

Can you taste cottage cheese in muffins?

Similar to adding sour cream or buttermilk to baked goods, you won't be able to taste cottage cheese in the muffins. It adds an extra boost of protein and provides a healthier, lower calorie option as opposed sour cream while maintaining the classic blueberry muffin flavor!

Why did my blueberries sink in my muffins?

I highly recommend coating your blueberries in all purpose flour before folding them into your muffin batter. The blueberries are heavier than your light and airy muffin batter, which would cause them to sink towards the bottom of the muffins if you do not roll them in flour.

Blueberry Cottage Cheese Muffins

Description

These sweet Blueberry Cottage Cheese Muffins are the perfect breakfast treat! They are easy to make, so moist, and are a healthy twist on a classic blueberry muffin.

Ingredients

Scale

2 cups (280g) all purpose flour
1 tsp baking powder
1/2 tsp baking soda
½ teaspoon salt
1/3 cup (66g) vegetable oil
⅓ cup (70g) granulated sugar
⅓ cup (80g) light brown sugar
2 large eggs (100g), room temperature
1 tsp vanilla extract
1/4 cup (60g) milk, room temperature
⅔ cup (150g) cottage cheese, room temperature
1 cup (100g) blueberries

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Instructions

Preheat your oven to 350 degrees Fahrenheit. Line a 12-count standard muffin tin with liners.
In a medium bowl, use a wire whisk to mix all purpose flour, baking powder, baking soda, and salt together until combined.
In a large bowl, whisk vegetable oil, granulated sugar, light brown sugar, room temperature eggs, vanilla extract, room temperature milk, and room temperature cottage cheese together until smooth.
Pour the mixed dry ingredients into the large bowl of mixed wet ingredients. Slowly whisk the ingredients together only until you see the flour pieces disappear into the batter. Do not overmix.
Place 1/4 cup (35g) of flour in a small bowl. Roll your blueberries in the flour until fully coated.
Fold the floured blueberries into the batter.
Divide the batter between the muffin liners, adding about 1/3 cup of batter to each liner. The liners should be almost full.
If desired, top the muffins with additional blueberries and sprinkle with granulated sugar for a sugary, crunchy top.
Bake the muffins for 20-22 minutes or until the muffins are light golden brown in color, the tops are domed and look shiny, and a toothpick inserted into the center comes out with moist crumbs.
Allow the muffins to cool before storing in an airtight container, tightly covered, or individually wrapped at room temperature.

Notes

Mixing: Do not overmix when adding the dry ingredients into the wet ingredients. Whisk only until you see the flour mixture disappear. The batter will not be fully smooth. Mixing past when you see the dry ingredients disappear could lead to dry, dense muffins.

Additional Topping: For a bakery-style muffin, add additional blueberries on top of the muffin batter. Then, sprinkle about 1/2 tablespoon of sugar on top of the batter for a crunchy, sugary topping.

Bake Time: Keep an eye on the muffins as they are baking, as all ovens bake differently. They should look light golden brown on top, golden brown around the edges, and fully set in the center. A toothpick inserted into the center should come out with some crumbs.

Keywords: Cottage Cheese Muffins, Healthy Breakfast Muffins, Blueberry Muffins, Blueberry Cottage Cheese Muffins