Description
Moist and tender muffins filled with sweet blueberries and a mild tang from cottage cheese, perfect for breakfast or as a delicious snack.
Ingredients
Scale
- 1 cup cottage cheese
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup sugar or honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly. Measure all ingredients so you can work quickly.
- In a large bowl, whisk together the cottage cheese, milk, vegetable oil, and eggs until mostly smooth.
- In another bowl, stir together the flour, rolled oats, sugar (or honey), baking powder, and salt until evenly combined.
- Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined.
- Gently fold in the blueberries to avoid crushing them.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Notes
Serve warm with butter or honey and pair with yogurt and fresh fruit for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 100mg