Cottage Cheese Blueberry Muffins
Source
Sip N’ Feel
Ingredients
| Serving |
Ingredient |
Notes |
| 1 cup |
Cottage cheese (full-fat or 2%) |
The whole reason this recipe works |
| 1½ cups |
All-purpose flour |
Structure and rise |
| ½ cup |
Oat flour |
Structure and rise |
| 1½ tsp |
Baking powder |
Structure and rise |
| ½ tsp |
Baking soda |
Structure and rise |
| ¼ tsp |
Salt |
Structure and rise |
| 2 |
Large eggs |
Moisture and binding |
| ⅓ cup |
Honey |
Moisture and binding |
| ¼ cup |
Greek yogurt |
Moisture and binding |
| 2 tsp |
Vanilla extract |
Moisture and binding |
| 1½ cups |
Fresh blueberries |
Flavor and texture |
| 1 tbsp |
Lemon zest (optional) |
Flavor and texture |
| 3 tbsp |
Rolled oats |
Optional topping |
| 1 tbsp |
Honey |
Optional topping |
| ¼ tsp |
Cinnamon |
Optional topping |
Instructions
- Preheat oven to 375°F. Line muffin tin with papers or grease thoroughly. Bring ingredients to room temperature.
- In blender or food processor, blend cottage cheese until smooth (30-45 seconds). Add eggs, honey, Greek yogurt, and vanilla; blend another 15-20 seconds until combined.
- In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, salt, and lemon zest (if using).
- Pour blended mixture into dry ingredients. Fold gently with a spatula until no flour streaks remain.
- Toss blueberries with 1 tablespoon flour. Fold into batter gently.
- Divide batter evenly among 12 muffin cups, filling almost to the top. Optionally sprinkle extra blueberries on top.
- Mix oats, honey, and cinnamon; sprinkle over muffins for optional topping.
- Bake for 20-24 minutes until golden and toothpick has moist crumbs.
- Cool in pan for 5 minutes, then transfer to wire rack to cool completely.