Description
Delight in these moist and tender Blueberry Cottage Cheese Muffins, perfect for a gluten-free breakfast or snack. Combining the creamy texture of cottage cheese with juicy blueberries and a hint of vanilla, these muffins offer a slightly sweet, wholesome treat that’s easy to make and bake in under 40 minutes.
Ingredients
Wet Ingredients
- 1 cup cottage cheese
- 2/3 cup cane sugar
- 1/4 cup light olive oil
- 2 eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup oat flour (120g)
- 1 cup gluten-free flour (160g)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Fruit
- 1¼ cups blueberries (fresh or frozen)
Optional Topping
- 1 tablespoon turbinado sugar
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the cottage cheese, cane sugar, light olive oil, eggs, and vanilla extract until the mixture is well combined. The cottage cheese will maintain some texture but will melt into the muffins during baking.
- Combine Dry Ingredients: Add oat flour, gluten-free flour, baking powder, and salt to the wet mixture. Whisk gently until just combined, being careful not to overmix to avoid tough muffins.
- Fold in Blueberries: Carefully fold in 1 cup of blueberries, taking care not to crush them or overmix the batter to maintain berry integrity.
- Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups, filling each about three-quarters full. Press the remaining 1/4 cup blueberries onto the tops of the muffins. Optionally, sprinkle turbinado sugar on top for added texture and sparkle.
- Bake in Two Stages: Bake at 425°F for 5 minutes to give the muffins a rise. Then, without opening the oven door, reduce temperature to 350°F and bake for an additional 15-17 minutes, or until the muffin tops turn lightly golden and a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly and retain moisture.
Notes
- Using fresh or frozen blueberries both work well; no need to thaw frozen berries.
- Avoid overmixing the batter to keep the muffins light and tender.
- Turbinado sugar on top adds a delightful crunch and sparkle but is optional.
- These muffins are gluten-free when using certified gluten-free flours.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
