Ingredients:

  • 1 ¾ cups All-Purpose Flour
  • ½ cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 2 Large Eggs, room temperature
  • 1 cup Cottage Cheese (2% or 4% fat)
  • ¼ cup Milk (Whole or 2%)
  • ¼ cup Melted Unsalted Butter (cooled slightly)
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups Fresh or Frozen Blueberries

Instructions:

  1. Preheat oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners.
  2. In the large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
  3. In the medium bowl, gently whisk the eggs, cottage cheese, milk, melted butter, and vanilla extract until mostly smooth. A few small lumps of cottage cheese are acceptable.
  4. Pour the wet ingredients into the dry ingredients. Using a spatula, fold together just until combined. Stop mixing when you still see a few streaks of flour remaining; do not overmix.
  5. Gently toss the blueberries with 1 teaspoon of flour to prevent sinking, then gently fold the coated blueberries into the batter until evenly distributed. Do not overmix.
  6. Divide the batter evenly among the 12 muffin cups, filling them about ¾ full.
  7. Bake for 5 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) without opening the door, and bake for an additional 17–20 minutes.
  8. Muffins are done when they are golden brown and a skewer inserted near the centre comes out clean. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.