Cottage Cheese Blueberry Muffins

5 from 1 vote

Soft and fluffy blueberry muffins made with cottage cheese, whole wheat flour and juicy blueberries.

Prep Time10

Cook Time3 40

Total Time3 50

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
turbinado sugar, brown sugar or turbinado sugar for topping about 2-3 tbsp total for sprinkling

Preheat oven to 350 degrees F. Prepare a 12-muffin pan by lightly coating with oil or using muffin liners.
Add all dry ingredients to a large bowl, whisk to combine and set aside.
In a high speed blender add cottage cheese, milk, oil, honey, eggs and vanilla. Blend until smooth. You can also do this in a separate bowl with an immersion blender.
Add wet ingredients to dry ingredients, using a rubber spatula to make sure you get all of the wet ingredients mixture out of the blender.
Mix wet ingredients and dry ingredients together with a rubber spatula or wooden spoon. Mix until just combined and avoid over-mixing. Fold blueberries into muffin batter.
Divide muffin batter evenly between the 12 muffin tin. Sprinkle generously with decorating sugar or turbinado sugar if desired (about 2-3 tbsp total).
Bake on middle rack in oven for 18-20 minutes, or until tops are golden brown and a toothpick inserted into the muffin comes out clean. Be careful to not over-bake. Cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
Serve slightly warm or grilled with a pat of butter!

If using all whole wheat flour, I recommend choosing white whole wheat flour (sometimes called golden wheat in stores). Using all white flour will also work.
I recommend using frozen wild blueberries for the best results. You can also use regular frozen blueberries but I find they bake with a little bit too much moisture.