Description
These blueberry cottage cheese muffins are protein-packed, naturally sweetened, and perfect for meal prep. A healthy, gluten-free breakfast or snack option made with oat flour, cottage cheese, and fresh blueberries.
Ingredients
Scale
- 1 cup cottage cheese
- 2 eggs
- 1/2 cup honey or maple syrup
- 1 1/2 cups oat flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat oven to 350°F and grease or line a 12-cup muffin tin.
- Blend cottage cheese, eggs, honey (or maple syrup), and vanilla extract until smooth.
- In a separate bowl, whisk together oat flour and baking soda.
- Pour the wet mixture into the dry and stir until just combined.
- Gently fold in the blueberries.
- Divide batter evenly among the muffin cups.
- Bake for 20–22 minutes, or until tops are golden and a toothpick comes out clean.
- Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use full-fat or low-fat cottage cheese for best texture.
- For gluten-free muffins, ensure your oat flour is certified gluten-free.
- Frozen blueberries can be used—no need to thaw first.
- Store in an airtight container in the fridge for up to 5 days or freeze up to 2 months.
- Warm in the toaster oven or microwave for a fresh-baked feel.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 9g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
Keywords: blueberry cottage cheese muffins, high protein muffins, healthy muffins, oat flour muffins