Blueberry Cottage Cheese Muffins Food

COTTAGE CHEESE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a standard muffin tin with paper liners or grease well with oil or non-stick spray.
• In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
• In a second large bowl, whisk together the oil, coconut sugar, maple syrup, vanilla, cottage cheese, milk, and lemon juice/vinegar until well combined.
• Dump dry ingredients into the wet ingredients and mix with a large spoon or spatual until just combined. Mix in blueberries.
• Divide batter into muffin tin and top with a few more blueberries, if desired.
• If using topping, mix sugar and cinnamon together and sprinkle on top of each muffin.
• Bake until golden brown and cooked through, 15 to 18 minutes. Allow to cool for 10 minutes in the tin then transfer the muffins to a cooling rack.
• Muffins can be stored at room temperature for 1 to 2 days then in the refrigerator for 2 more days. Muffins can be frozen, individually wrapped, for a month.

BREAKFAST BLUEBERRY CHEESECAKE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Stir flour, baking powder, and baking soda together in a bowl; set aside.
• Beat eggs with an electric mixer in a bowl on medium speed until light and frothy. Beat cream cheese in a large bowl with an electric mixer until fluffy. Add sugar and mix to form a smooth paste. Add beaten eggs and beat with an electric mixer until a smooth creamy batter forms, 4 to 5 minutes.
• Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

CREAM CHEESE-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups with cooking spray or line with paper muffin liners.
• Sift flour, baking powder, baking soda, and salt together with a sifter into a bowl. Combine sugar, cream cheese, table cream, eggs, and 1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a large bowl.
• Fold flour mixture into sugar mixture until batter is smooth. Stir in blueberries. Scoop batter into prepared muffin cups.
• Bake in preheated oven until golden brown, 10 to 15 minutes.

BLUEBERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease 8-10 muffins tins (I always make mini muffins).
• In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended.
• In a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs.
• Add to flour mixture.
• Carefully fold in the blueberries.
• Batter wil be soft and lumpy.
• Fill the muffin cups 2/3 full and bake 20 minutes.

BLUEBERRY COTTAGE CHEESE MUFFINS

Steps:

• Use a fork to blend the cottage cheese and egg together. Add the flour, salt, baking powder and sugar; stir to combine.
• Add milk and stir lightly, then gently stir in the blueberries.
• Spoon into 10 muffin cups and bake in a preheated 425 degree oven for 15-18 minutes.