Description
Delicious and nutritious Blueberry Cottage Cheese Muffins made with wholesome ingredients like oats, banana, and fresh blueberries. These muffins are a perfect healthy snack or breakfast option, combining creamy cottage cheese and sweet berries in a soft, moist texture.
Ingredients
Scale
Wet Ingredients
- 1 cup cottage cheese (low-fat or full-fat)
- 1 ripe banana (mashed)
- 2 large eggs
- 1 tablespoon honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- 1 cup fresh or frozen blueberries
- Optional: ¼ cup chopped walnuts or almonds
Instructions
- Preheat Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the cottage cheese, mashed banana, eggs, honey (or maple syrup), and vanilla extract. Mix well until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, whisk together the rolled oats, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Fold Dry Into Wet: Gradually add the dry ingredients into the wet mixture, folding with a spatula or wooden spoon. Avoid over-mixing to keep the batter light; some lumps are okay.
- Add Blueberries and Nuts: Gently fold in the blueberries and chopped nuts if using, making sure they are evenly distributed throughout the batter.
- Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cavity about ¾ full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into a muffin; it should come out clean.
- Cool: Remove from the oven and let the muffins cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely to avoid sogginess.
- Serve and Enjoy: Your Blueberry Cottage Cheese Muffins are now ready to be enjoyed as a healthy breakfast, snack, or anytime treat.
Notes
- You can use either low-fat or full-fat cottage cheese depending on your preference or dietary needs.
- If using frozen blueberries, do not thaw before mixing to prevent the batter from turning blue.
- For added crunch and flavor, add chopped walnuts or almonds, but this is optional.
- Do not over-mix the batter to preserve the muffin’s fluffy texture.
- Store leftover muffins in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
