COTTAGE CHEESE

MUFFIN RECIPE

WITH BLUEBERRIES

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WHY YOU'LL LOVE THEM

If you’re a fan of soft, pillowy muffins that pack an extra punch of protein, you’re in for a treat! Learn how to make the easiest Cottage Cheese Muffins. You’ll achieve that perfect balance between tender crumb and a subtle tang, all thanks to the protein boost from cottage cheese.

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INGREDIENTS

All-Purpose Flour Baking Powder Salt Cottage Cheese Eggs Buttermilk Sugar Butter Optional Add-Ins (Berries, Chocolate Chips, Herbs, Cheese)

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MIX DRY INGREDIENTS

Preheat your oven to 375°F. In a medium bowl, whisk together 1½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.

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WHISK WET MIXTURE

In a separate bowl, stir 1 cup cottage cheese with 2 eggs, ½ cup milk or buttermilk, and 3 tablespoons melted butter or oil. Add ¼ cup sugar (or sweetener) if you’re making sweet muffins. Adjust to taste.

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COMBINE THE DOUGH

Gently pour the wet mixture into the dry ingredients. Stir just until combined – overmixing can lead to dense muffins. If you want add-ins like berries or chopped herbs, fold them in now.

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FILL AND BAKE

Line a 12-cup muffin tin with paper liners or lightly grease each cup. Divide the batter evenly among the cups, filling them about ¾ full. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack.

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