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Oat Blueberry Cottage Cheese Muffins Recipe

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Delicious and nutritious oat blueberry cottage cheese muffins made with wholesome ingredients like rolled oats, cottage cheese, and sweet wild blueberries. These muffins are lightly sweetened, naturally gluten-free, and perfect for a healthy breakfast or snack.

Ingredients

Dry Ingredients

  • 2¼ cups (240 g) uncooked rolled oats (use certified gluten-free if needed)
  • 1½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 3 large eggs
  • ¼ cup (59.15 ml) avocado oil
  • 1 cup (210 g) cottage cheese (low fat or full fat preferred; avoid fat free)
  • ½ cup (77 g) coconut sugar or unpacked light brown sugar
  • 2 teaspoons vanilla bean paste
  • 1 teaspoon lemon juice or apple cider vinegar

Fruit

  • 1½ cups (222 g) frozen wild blueberries (can substitute with 1 cup fresh highbush blueberries)

Instructions

  1. Preheat and prepare muffin tin: Heat your oven to 375℉. Line 12 muffin compartments with paper liners or grease well with oil spray. Using silicone or natural food-grade silicone-coated liners is best to prevent sticking, especially since the recipe uses less oil. If using regular paper liners, lightly spray with cooking spray.
  2. Make oat flour: Add oats, cinnamon, baking powder, baking soda, and salt to a blender. Blend for about 30 seconds until you achieve a flour-like consistency. Pour this oat flour into a large mixing bowl and set aside. (Alternatively, if you already have oat flour, combine it with cinnamon, baking powder, and salt.)
  3. Blend wet ingredients: In the same blender, add eggs, cottage cheese, avocado oil, coconut sugar, vanilla bean paste, and lemon juice. Blend until the mixture is very smooth and well combined.
  4. Combine wet and dry: Pour the blended wet ingredients into the bowl with oat flour mixture. Add the frozen blueberries as well.
  5. Mix batter: Stir gently until just combined. Avoid over mixing to keep muffins tender and light.
  6. Fill muffin cups: Using a ¼ cup measure or scoop, divide the batter evenly into the 12 prepared muffin cups. Optionally, top each muffin with a few extra blueberries for a fresh look.
  7. Bake muffins: Bake for 18-20 minutes until the tops are lightly golden brown and an internal temperature of 200℉ is reached.
  8. Cool and store: Allow muffins to cool completely in the tin before removing. Store in an airtight container at room temperature for 1 day, then refrigerate for up to 4-5 days. For longer storage, individually wrap muffins and freeze for up to 2 months.

Notes

  • Use certified gluten-free oats if gluten sensitivity is a concern.
  • Silicone or food-grade silicone-coated liners prevent sticking better due to lower oil content in the recipe.
  • Be careful not to over mix the batter to maintain a tender muffin texture.
  • Frozen wild blueberries are sweeter and preferred but fresh highbush blueberries can be substituted.
  • Internal temperature of muffins should be 200℉ to ensure doneness.
  • Avocado oil helps keep muffins moist with a mild flavor.
  • Cottage cheese adds protein and moisture without overwhelming flavor.

Find it online: https://recipeplenty.com/oat-blueberry-cottage-cheese-muffins-recipe/