Everyone loves a moist muffin. Some people love a light and cakey muffin and there is a time and place for those, of course. But lately I have been craving muffins that are chewy. Not dry at all. But muffins with some ooomph. Textured, moist and yes, chewy. These Healthy Blender Cottage Cheese and Yogurt Blueberry Muffins are efficient. Nothing better than tossing everything together in one container (no bowls to wash!) and blending away until the batter is smooth.
BLENDER MUFFINS MAKE BREAKFASTS FAST AND EASY
These muffins are all ready to go in less than 5 minutes. Can’t beat that. They are wonderfully orangey and lemony with crispy tops, the result of sprinkling them with a bit of sugar before they are popped in the oven. They cook initially at a fairly high temperature (400 degrees) for only 6 minutes, assuring that their crispy little tops will be just that. The rest of the time they are getting all chewy and delicious at 350 degrees.
PROTEIN POWER
Because the muffins have both cottage cheese and yogurt, they are a good protein-packed way to start the day. They would also be great in a kid’s lunchbox (thanks Mom!) or as an after school snack.
I am not defending the sugar in the muffins. I know everyone is trying to cut back but at my age it’s hard to shun what makes me happy. And with 12 ounces of sugar in the entire recipe and the yield of 18 muffins, think of this like only .66666 ounces of sugar in one muffin. I am not great in math (the reason why I became a lawyer) so forgive me if I am making this up.
THERE IS ALSO A COFFEE CAKE OPTION!
If the idea of making muffins in those little paper liners isn’t your thing, this batter makes a textured, deep, chewy pillow of a coffee cake. Just look at these photos if you want to see the perfect square of blueberry deliciousness. Baking the batter in an oblong pan takes just a bit longer but the wait is worth it. There is more brown topped crunchy crust in the coffee cake than there is in the muffins so if crispy on the outside and thick and chewy on the inside sounds like breakfast to you, by all means, bake this batter into a cake!
In any event, if you want a citrusy background in a chewy, delicious berry muffin or coffee cake, you must try this recipe. And eat some kale and quinoa to balance the morning sugar enjoyment. At my age, no apologies for wanting the enjoy every minute of my life…..
Healthy Blender Cottage Cheese and Yogurt Blueberry Muffins
This is a one “bowl”, basically one-step recipe in which you toss everything into the Vitamix or blender, whiz it around, and out come delicious, chewy muffins or a coffee cake. Topped with blueberry jam, these are a breakfast you need in your life.
Ingredients
- ½ cup nonfat cottage cheese
- ½ cup nonfat plain Greek yogurt
- 1 ½ cups sugar divided
- zest and juice of one lemon
- zest and juice of one orange
- 1/4 cup olive or vegetable oil
- 1 egg
- 2 egg whites
- 2 teaspoons vanilla
- 2 cups flour
- 1 tablespoon baking powder
- 1 pint of blueberries washed and dried
- cooking spray for coating the paper muffin cup liners
Instructions
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Preheat the oven to 400 degrees. You will lower the temperature after 6 minutes.
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In the container of the Vitamix or blender (see notes), blend the cottage cheese and yogurt until it is very smooth, about 1 minute. Add all of the remaining ingredients (reserving 2 tablespoons of sugar) and blend for 1 minute, stopping twice to scrape the sides of the container.
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Stir in the blueberries and divide the batter into 18 lined muffin cups which you have sprayed with cooking spray. Sprinkle the muffins with the reserved sugar to give them a nice crispy, chewy top.
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Bake at 400 degrees for 6 minutes and lower the temperature to 350 degrees. Bake the muffins for 20 minutes until they are brown and puffed.
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Serve warm with blueberry jam or cream cheese and blueberry jam!
Recipe Notes
I made these in the Vitamix Professional 750 model which holds 64 ounces. If your blender is not that large, combine all of the ingredients except the flour (don’t forget to add the baking powder!) and divide the batter into two parts. Blend one part with 1 cup of flour and the remaining part with the remaining 1 cup of flour. Then pour all of it into a mixing bowl and stir in the blueberries.
If you want to make the batter into a coffee cake, pour the batter into a 9 x 13 baking pan which you have sprayed generously with cooking spray. Sprinkle the top evenly with 3 tablespoons of sugar. Place the pan in a 400 degree oven for 10 minutes, then lower the heat to 375 degrees. Bake for 35 minutes until a knife comes out clean. Let the cake cool before cutting.