Summer is berry season, which means it's time for baking with berry filling! Make Blueberry Cottage Cheesecakes - Fast, Easy, and Delicious!
If you have never used wild blueberries in baking, I highly advise you to try to find fresh or, at worst, frozen berries in season and correct this annoying misunderstanding. After all, only blueberries turn cooking into mischievous magic. Baking with this berry takes on a delicate lilac hue, and if you throw a handful of blueberries in your mouth, the tongue turns bright purple! However, not only this makes blueberries special, but also their subtle, unique taste. I suggest you cook together my favorite treat: blueberry cottage cheese muffins. A recipe with a photo will make cooking more understandable and simple. The muffins are light, porous, slightly moist and incredibly flavorful. This is not a very difficult dish that you can cook as often as you like if you want. It will be appropriate for breakfast, lunchtime snacks, and tea with guests. Try it and see for yourself.
- Caloric content per 100 g - 226 kcal.
- Servings - 8
- Cooking time - 1 hour
Ingredients:
- Blueberries - 1 tbsp.
- Wheat flour - 300 g
- Baking powder - 2.5 tsp
- Cottage cheese - 300 g
- Sugar - 180 g
- Eggs - 2 pcs.
- Vanilla - 0.5 tsp
- Butter - 150 g
- Salt - on the tip of a knife
Step-by-step preparation of blueberry cottage cheese muffins
We begin to prepare the dough by crushing sugar, a pinch of salt and butter until smooth. Remove the oil from the refrigerator so that it is at room temperature. Add vanilla as well. If you are using vanilla sugar, you will need the contents of one standard sachet. If you have vanilla essence, then 2-3 drops will be enough.
Break the eggs one by one, mixing them with the butter base of the dough. Use a mixer or hand blender - this will make the mass more homogeneous, pasty.
Add cottage cheese to the dough. Stir, trying not to interrupt the curd into the curd mass. It is important that the graininess of the curd does not disappear in the dough - this will give the muffins a special taste and juiciness.
The flour, sifted and mixed with baking powder, is gradually added to the dough. Gently knead a delicate elastic dough.
We sort out the berries, discarding the leaves and small twigs, wash and dry. Mix about half of the berries into the dough. Mix with a spoon. Some of the berries will burst and their juice will color the baked goods, but some of them will remain intact and this will give the muffins additional juiciness.
Place the muffins in a baking dish. You can use silicone or paper muffin wrappers. We fill each mold 3/4 full. We leave a little space for the dessert to rise. We will not fill the forms to the top: if there is too much dough, during cooking, the caps on the cupcakes can be excessively large, deformed and sloppy.
Sprinkle the remaining blueberries on top of the muffins before placing the muffins in the oven - there are never too many berries!
Bake the blueberry curd muffins at 180 degrees for 15-25 minutes (depending on your oven and the size of the molds). Before taking out the dessert, check it for readiness with a toothpick or wooden skewer.
Blueberry curd muffins are ready. The aroma is extraordinary! Pour tea or coffee into cups and get ready to enjoy the incredible taste of the most delicate dessert. Bon Appetit!
See also video recipes:
Delicious curd muffins with blueberries
