Description
Tender, protein-packed muffins studded with juicy blueberries; perfect as a wholesome snack or light dessert.
Ingredients
1 1/2 cups oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1/2 teaspoon ground cinnamon (optional)
2 large eggs
1 cup cottage cheese, well-stirred
1/3 cup honey or maple syrup
2 tablespoons neutral oil or melted butter
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen, unthawed)
1 tablespoon lemon zest (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin or grease lightly.
2. Whisk oat flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
3. In another bowl, whisk eggs, cottage cheese, honey/maple, oil, and vanilla until smooth.
4. Add wet ingredients to dry; fold gently until just combined (do not overmix).
5. Fold in blueberries and lemon zest gently to avoid streaking.
6. Divide batter among cups, filling each about 3/4 full.
7. Bake 18–22 minutes until tops are set and a toothpick comes out clean.
8. Cool 5 minutes in pan, then transfer to a rack. Store airtight 2 days room temp, 4 days chilled, or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes