Description
These delicious muffins are bursting with juicy blueberries and packed with creamy cottage cheese, making for a nutritious breakfast or snack.
Ingredients
Scale
- 1 cup cottage cheese (preferably low-fat)
- 1 cup rolled oats
- 2 large eggs
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons honey or maple syrup (or to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray.
- Combine the cottage cheese, rolled oats, eggs, honey or maple syrup, and vanilla extract in a large mixing bowl. Stir until well combined.
- Add in the baking powder, baking soda, salt, and cinnamon (if using). Mix to ensure even distribution throughout the batter.
- Fold in the blueberries gently, mixing them in while frozen if using frozen berries.
- Distribute the batter evenly into the muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for about 20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins rest in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
Avoid overmixing the batter and filling the muffin cups too much to ensure a light and fluffy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg