Description

Delight in these nutritious Blueberry Cottage Cheese Muffins, a perfect blend of wholesome oats, creamy cottage cheese, and fresh blueberries. These muffins are lightly sweetened with honey or maple syrup and feature a tender, moist texture ideal for breakfast or a healthy snack. Quick to prepare and baked to perfection, they offer a delicious way to enjoy a protein-packed, fruit-infused treat.

Ingredients

Scale

Wet Ingredients

1 cup cottage cheese (low-fat or full-fat)
1 ripe banana (mashed)
2 large eggs
1 tablespoon honey or maple syrup
1 teaspoon vanilla extract

Dry Ingredients

1 cup rolled oats
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Additional Ingredients

1 cup fresh or frozen blueberries
Optional: ¼ cup chopped walnuts or almonds

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
Mix Wet Ingredients: In a large bowl, combine the cottage cheese, mashed banana, eggs, honey or maple syrup, and vanilla extract. Stir the mixture thoroughly until it becomes smooth and well integrated.
Combine Dry Ingredients: In a separate bowl, whisk together the rolled oats, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix gently to avoid over-mixing; a few lumps in the batter are acceptable.
Add Blueberries and Nuts: Carefully fold in the blueberries and optional chopped nuts until they are evenly dispersed throughout the batter.
Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin cavities, filling each about three-quarters full to allow room for rising.
Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean.
Cool: Remove the muffins from the oven and let them cool in the tin for approximately 10 minutes. Then transfer the muffins onto a wire rack to cool completely.
Serve: Your Blueberry Cottage Cheese Muffins are now ready to be enjoyed fresh or stored for later consumption.

Notes

Use low-fat cottage cheese for a lighter version or full-fat for a richer taste.
Frozen blueberries can be used; no need to thaw before mixing.
Optional nuts add a nice crunch but can be omitted for a nut-free version.
Do not over-mix the batter to maintain tender muffins.
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.
These muffins can be frozen for up to 2 months; thaw before serving.