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Blueberry muffins have long been cherished as a breakfast staple, embodying both comfort and convenience. Their sweet, fruity flavor combined with a soft, fluffy texture makes them a go-to option for busy mornings or leisurely brunches. However, our Sweet Blueberry Cottage Muffins introduce a delightful twist that sets them apart from the traditional recipe: the inclusion of cottage cheese. This not only enhances the muffins' moisture content but also infuses them with nutritional benefits, making them a guilt-free indulgence.

Sweet Blueberry Cottage Muffins

Indulge in the delightful taste of Sweet Blueberry Cottage Muffins, a fresh twist on a classic treat. These fluffy muffins combine the sweetness of blueberries with nutritious cottage cheese for added moisture and protein. Ideal for breakfast or a sweet snack, they offer a perfect balance of flavor and texture. Enjoy them warm or pair with coffee for a cozy experience. Discover how easy it is to make these tasty muffins at home and impress your family and friends!
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Ingredients
  

2 cups all-purpose flour

1 cup fresh blueberries (or frozen, thawed)

1 cup cottage cheese (preferably full-fat)

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/4 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon (optional)

Zest of 1 lemon (optional)

1/4 cup powdered sugar (for dusting, optional)

Instructions
 

Preheat Your Oven: Begin by preheating your oven to 375°F (190°C) and lining a muffin tin with paper liners or greasing it lightly with cooking spray.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon (if using), and lemon zest (if using) until thoroughly combined. Set aside.

      Combine Wet Ingredients: In a large mixing bowl, blend the cottage cheese, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract. Use an electric mixer or a whisk until the mixture is smooth and creamy.

        Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined; do not overmix. The batter should be thick yet slightly lumpy.

          Fold in Blueberries: Carefully fold in the blueberries to ensure they are evenly distributed throughout the batter.

            Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. For extra fluffiness, you can sprinkle some additional blueberries on top of each muffin.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean or with a few crumbs (not wet batter).

                Cool Down: Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. If desired, dust with powdered sugar for an elegant touch.

                  Serve and Enjoy: Serve the muffins warm or at room temperature with a pat of butter or enjoyed plain. Share with friends or savor them as a delightful breakfast treat!

                    Prep Time, Total Time, Servings: 15 mins | 30 mins | 12 muffins