These extra-moist muffins provide a blueberry explosion in every bite. You won’t have to hunt for the fruit because tossing the berries in a small amount of flour keeps them from sinking to the bottom.
- 3 heaping cups blueberries, rinsed and patted dry
- ½ cup plus 1 tablespoon white whole wheat flour
- 1 cup all-purpose or pastry flour
- 2-½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup cottage cheese
- 1/4 cup sour cream
- 1/2 cup Greek yogurt
- 3 large eggs
- 1 scant cup sugar
- 3/4 cup extra virgin olive oil
- 1 tablespoon vanilla paste or extract
Preheat your oven to 350°F. Lightly coat a 12-muffin tin with nonstick cooking spray or a small amount of olive oil.
Toss the blueberries with the tablespoon of white whole wheat flour and set aside. Mix the rest of the dry ingredients in a bowl.
In a second, larger bowl, whisk the cottage cheese, sour cream, and yogurt until smooth, then whisk in the eggs and sugar and, when blended, the oil and vanilla.
Fold in the flour mixture and then the blueberries. Use a large ice cream scoop to fill the muffin cups, mounding the batter in the center. (The batter will completely fill the cups.)
Bake for about 45 minutes, until the tip of a knife inserted in the center of two or three muffins doesn’t show any raw batter—there may be some blueberry on it. Let the muffins cool for about 15 minutes before eating.
Yields 12 large muffins