Blueberry Cottage Cheese Muffins
December 19, 2011 § 1 Comment
In my opinion, if you can resist a muffin, you’re not human.
Sweet Cakes, a great little cafe in Peace Dale, makes the best muffins with the most creative flavor combinations. About two weeks ago I tried a cottage cheese blueberry muffin & it sent me back to when I was younger. One bite of the muffin whisked me into nostalgia, to the days of nagging my parents for a doughnut or muffin whenever they went into Bess Eatin’ to get a coffee. I would always order blueberry & mainly because of the crunchy sugar-baked top. It’s amazing how something as simple as a flavor can instigate such a distant memory, but in any case, it prompted me to give the cottage cheese blueberry combination a shot on my own.
Although blueberry is such a classic muffin flavor, it’s easy to get blueberry muffins wrong. Actually, it’s easy to get muffins wrong in general. We’ve all had our share of overly dense (usually very healthy) muffins, or muffins so sweet we feel like we’ve engulfed a heavily frosted cupcake – these muffins are the perfect in between. The lemon zest is really of importance for this recipe. The citrus’s sweet acidity really lightens what would otherwise be sort of overly indulgent, creamy (think butter, milk, cottage cheese) flavors.
This recipe takes a classic from the Essential New York Times Cookbook, by Amanda Hesser & adds a little flare. These muffins are quick, delicious & make a phenomenal addition to any family breakfast – if you can keep them around that long. Just a heads up, it’s important to really beat the butter, sugar & eggs together so the that muffins come out light & airy.
Blueberry Cottage Cheese Muffins
2 cups all purpose flour (or gluten-free flour mixture)
1/2 tsp salt
2 tsp baking powder
8 Tbsp organic unsalted butter, softened
1/2 cup granulated sugar, plus 3 Tbsp
1/2 cup, packed, powdered sugar
3 whole eggs
1/2 cup organic whole milk
1/2 cup organic low fat cottage cheese*
2 Tbsp lemon zest
2 cups blueberries, or assorted berries
* I used my all time favorite Kalona SuperNatural Organic cottage cheese. This stuff is delectable, it even has a golden layer of butter-esque cream on top!
Heat oven to 375 degrees Fahrenheit & butter muffin cups. In a medium bowl, sift together the flour, salt & baking powder.
Cream the butter & granulated sugar together in a large bowl. Add the powdered sugar & 1 Tbsp of lemon zest, continue mixing until light. Add the eggs one at a time, beating well after each addition.
When completely creamed, add half of the flour mixture, then half of the milk & continue to mix, until almost fully incorporated. Add the rest of the flour mixture, milk & the cottage cheese. Fold until almost uniform, with some clumps. Fold in the blueberries.
Fill the buttered muffin tin or cups with the batter. In a small bowl, combine 1 Tbsp of lemon zest with the remaining 3 Tbsp of sugar. Sprinkle the sugar mixture on top of the muffins. Bake for 30 – 40 minutes. Allow the muffins to cool for about 30 minutes before removing them from pan. These muffins should keep well for up to two days, but should probably be left uncovered so they don’t get too moist & sticky.
Enjoy warm, with a scoop of cottage cheese or a smothering of butter.