Description
Tender, protein-packed blueberry muffins made with cottage cheese, oats, and whole wheat flour—perfect for grab-and-go breakfasts or snacks.
Ingredients
1 cup rolled oats, blended into flour
1 cup whole wheat flour (or all-purpose)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp fine salt
2 large eggs
1 cup cottage cheese (low-fat or full-fat)
1/3 cup honey or maple syrup
3 tbsp light olive oil or melted coconut oil
1 tsp vanilla extract
1 cup blueberries (fresh or frozen)
1 tsp lemon zest (optional)
1/4 cup chopped nuts or dark chocolate (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
2. Blend oats to a fine flour if needed; set aside.
3. Whisk oat flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
4. In another bowl, whisk eggs, cottage cheese, honey/maple, oil, and vanilla until smooth.
5. Fold wet ingredients into dry until just combined; do not overmix.
6. Toss blueberries with a teaspoon of flour, then gently fold into batter.
7. Divide batter among cups, about 3/4 full; top with extra berries if desired.
8. Bake 18–22 minutes, until a toothpick comes out clean and tops are golden.
9. Cool 5 minutes in the pan, then transfer to a rack. Store airtight 2 days or refrigerate 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes