Baby Blintzes - cooking recipe

Ingredients

8 ounces farmer cheese, regular (not unsalted, cut into cubes)
8 ounces 2% fat cottage cheese
3 tablespoons sour cream
1/3 cup sugar
1/2 cup Bisquick baking mix
1 teaspoon vanilla
3 tablespoons butter, melted
3 large eggs
36 blueberries, fresh
cinnamon-sugar mixture
sour cream (to garnish)

Preparation

Preheat oven to 350 degrees.
Spray muffin tin with cooking spray.
Using a large bowl for an electric mixer, crumble the farmer's cheese chunks.
Add one ingredient at a time, cottage cheese through eggs, mixing well to incorporate each ingredient.
Fill each of muffins halfway with the cheese mixture.
Place 3 blueberries on top. NOTE: The original recipe called for 2 blueberries & 1 raspberry.
Bake 20 minutes.
Remove from oven and cool in muffin tin for 5-10 minutes.
Using a knife to loosen the edges, remove muffins and place on wire rack to cool.
Serve hot, warm or at room temperature.
Before serving, sprinkle each blintz with cinnamon-sugar mixture and add dollap of sour cream in center. NOTE: They may also be served plain or with additional fresh berries for garnish.