Ingredients
Scale
- 2 cups rolled oats (or oat flour)
- 1 cup low-fat or whole milk cottage cheese
- 2 large eggs
- 1/4 cup honey or pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- Optional: Lemon zest for extra brightness
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners or spray it thoroughly with non-stick cooking spray. If you are using rolled oats instead of pre-ground oat flour, place the oats in a high-speed blender and pulse until they reach a fine, flour-like consistency.
- In a large blender or food processor, combine the cottage cheese, eggs, honey, vanilla extract, baking powder, baking soda, and salt. Add the oat flour last. Blend on medium speed for about 30 to 45 seconds until the mixture is completely smooth and the cottage cheese curds have vanished into the batter. Do not over-blend, as this can make the muffins too dense.
- Pour the smooth batter into a mixing bowl. Gently fold in the fresh blueberries using a spatula. If you are using frozen blueberries, do not thaw them first, as this will streak the batter purple. Distribute the berries evenly throughout the mixture so every bite gets a pop of fruit.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters of the way full. Place the tin in the center rack of the oven. Bake for 22 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffin tin from the oven and let it sit for 5 minutes. Transfer the muffins to a wire cooling rack to cool completely. For meal prep, store the cooled muffins in an airtight container in the refrigerator for up to 5 days, or wrap them individually and freeze for up to 3 months.
- Cook Time: 35 minutes