Description
Deliciously fluffy muffins packed with protein and bursting with blueberries, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup blueberries
- 1/2 cup honey or maple syrup
- 2 eggs
- 1/2 cup oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup flour (whole wheat or all-purpose)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Mix the wet ingredients: Combine cottage cheese, honey (or maple syrup), eggs, and vanilla extract in a mixing bowl. Whisk until smooth.
- Prepare the dry ingredients: In another bowl, mix oats, flour, baking powder, baking soda, and salt.
- Combine the dry mixture into the wet ingredients, stirring gently until just combined.
- Fold in the blueberries carefully.
- Distribute the batter evenly among the muffin cups, filling them about three-quarters full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool slightly in the tin before transferring to a wire rack. Serve warm.
Notes
You can prepare the batter and refrigerate overnight for a quick bake. Also, these muffins freeze well, just ensure they are cool first.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 15g
- Sodium: 200mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg