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

  1. Preheat oven to 375°F. Line muffin tin with papers or grease thoroughly. Bring ingredients to room temperature.
  2. 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.
  3. In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, salt, and lemon zest (if using).
  4. Pour blended mixture into dry ingredients. Fold gently with a spatula until no flour streaks remain.
  5. Toss blueberries with 1 tablespoon flour. Fold into batter gently.
  6. Divide batter evenly among 12 muffin cups, filling almost to the top. Optionally sprinkle extra blueberries on top.
  7. Mix oats, honey, and cinnamon; sprinkle over muffins for optional topping.
  8. Bake for 20-24 minutes until golden and toothpick has moist crumbs.
  9. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.