Blueberry Cottage Cheese Muffins
User Reviews
5
Blueberry Cottage Cheese Muffins
Description
The Blueberry Cottage Cheese Muffins bring together oats, cottage cheese, and eggs blended into a smooth batter with natural sweeteners like maple syrup and vanilla extract. This combo produces a soft, moist muffin with a mild tang from the cottage cheese balanced by cinnamon and sea salt for depth. Fresh blueberries folded in provide juicy pockets throughout. The batter is baked in silicone-lined muffin cups until the tops turn golden and a toothpick inserted comes out mostly clean, indicating a tender but fully cooked interior. These muffins hold their shape well and cool to a pleasant texture that holds blueberries in place.
The result is a muffin with a balance of creamy and tender crumb complemented by the fresh fruit’s natural acidity. They work well for a grab-and-go breakfast or as a wholesome snack throughout the day. The oat base and cottage cheese contribute to a filling yet lighter baked good without a heavy or dense feel.
You can store these muffins in the fridge for several days or freeze for longer keep, reheating as needed. They reheat well either warmed or enjoyed cold. Experimenting with dairy-free cottage cheese alternatives may yield similar results but has not been tested here. The recipe’s reliance on blending all ingredients (except berries) streamlines preparation, making these muffins approachable with simple steps.
Ingredients
- 2 large egg at room temperature
- 1 cup cottage cheese I used Good Culture, full fat
- ½ cup maple syrup
- ¼ cup coconut oil or avocado oil, melted
- 1 teaspoon vanilla extract
- 2 cups rolled oats old fashioned
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt sea salt
- ½ teaspoon cinnamon
- ⅓ heaping cup blueberries plus more for topping, fresh
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with silicone liners and spray with cooking spray.
- Combine all the ingredients, except for the blueberries in a blender and blend until smooth.
- Add blueberries to the batter and stir to distribute evenly.
- Pour or scoop (using a ¼ cup) the batter into the lined muffin cups and top with additional blueberries.
- Bake for 16-18 minutes or until the tops are slightly golden and a toothpick comes out mostly clean.
- Let cool for a few minutes in the muffin tray and then remove and let cool completely on a wire cooling rack.
Notes
- Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat muffins in the microwave for 20–30 seconds when fridge cold or about 1 minute from frozen.
- These muffins can be enjoyed cold as a quick snack.
- Dairy-free cottage cheese alternatives have not been tested but may be substituted experimentally.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 169kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 259mg | 11% |
| Potassium | 104mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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