High Protein Blueberry Cottage Cheese Muffins
- Cook Time: 32 minutes
- Total Time: 32 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 1.5 cups oat flour (blended rolled oats work great)
- 1 cup low-fat or whole-milk cottage cheese
- 2 large eggs
- 1/4 cup honey or pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with non-stick cooking spray to ensure the muffins release easily after baking.
- In a blender or food processor, combine the cottage cheese, eggs, honey (or maple syrup), and vanilla extract. Blend on high speed until the mixture is completely smooth and creamy. This ensures there are no large curds of cheese in your final muffins.
- In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, and salt. Make sure there are no large lumps in the flour so the leavening agents are distributed evenly.
- Pour the blended wet ingredients into the bowl with the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Be careful not to overmix, as this can make the muffins dense.
- Gently fold in the blueberries. If you are using frozen berries, do not thaw them beforehand, as this will prevent the juice from bleeding too much into the batter.
- Divide the batter evenly among the 12 muffin cups. Place the tin in the center rack of the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack.