Recipe Details
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Preparation time: 10 minutes
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Cooking time: 15–20 minutes
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Total time: 30 minutes
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Servings: 20–24 mini muffins
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Difficulty: Easy
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Oven temperature: 350°F (175°C)
Ingredients
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1 cup rolled oats
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1 cup cottage cheese
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2 large eggs
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1 cup fresh blueberries
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2 tablespoons honey or maple syrup
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1 teaspoon vanilla extract
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1 teaspoon baking powder
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½ teaspoon cinnamon
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¼ teaspoon salt
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1 tablespoon lemon zest (optional)
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Cooking spray or a little butter for greasing
Step-by-Step Instructions
Step 1: Prepare the oven
Preheat your oven to 350°F (175°C).
Lightly grease a 24-cup mini muffin pan or line it with mini paper liners.
Step 2: Blend the ingredients
Add the cottage cheese, eggs, rolled oats, honey, vanilla extract, baking powder, cinnamon, and salt to a blender.
Blend until the mixture becomes thick and mostly smooth.
Allow the batter to rest for 5 minutes so the oats absorb some moisture.
Step 3: Add the blueberries
Transfer the batter into a mixing bowl.
Gently fold in the fresh blueberries using a spatula.
Reserve a few blueberries to place on top of the muffins.
Step 4: Fill the muffin pan
Spoon the batter evenly into the prepared mini muffin cups.
Fill each cup approximately ¾ full.
Add a few extra blueberries on top for a beautiful appearance.
Step 5: Bake
Place the muffin pan in the preheated oven.
Bake for 15–20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out mostly clean.
Step 6: Cool the muffins
Remove the pan from the oven.
Allow the muffins to cool for approximately 5–10 minutes before carefully removing them.
Transfer to a wire rack to cool completely.
Step 7: Serve
Arrange the mini muffins on a serving plate.
Enjoy warm or chilled with Greek yogurt, fresh fruit, or a cup of coffee.
Helpful Tips
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Use thick cottage cheese for a creamy texture.
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Fresh or frozen blueberries both work well.
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If using frozen blueberries, add them directly without thawing.
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Avoid overmixing after adding the blueberries.
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For sweeter muffins, add another tablespoon of honey.
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For extra flavor, add lemon zest or a little almond extract (if no nut allergy).
Nutrition Information
Estimated values per mini muffin, assuming 24 muffins.
| Nutrient | Amount |
|---|---|
| Calories | 48 kcal |
| Protein | 3.1 g |
| Carbohydrates | 5.5 g |
| Fat | 1.5 g |
| Fiber | 0.7 g |
| Sugar | 1.8 g |
| Saturated fat | 0.5 g |
| Cholesterol | 16 mg |
| Sodium | 65 mg |
Nut Information (Q/S)
Q/S = Quantity/Serving
| Nut type | Quantity |
|---|---|
| Almonds | 0 g |
| Walnuts | 0 g |
| Cashews | 0 g |
| Pecans | 0 g |
| Pistachios | 0 g |
| Peanuts | 0 g |
| Hazelnuts | 0 g |
Optional nut additions: You can add 2 tablespoons of finely chopped walnuts or almonds to the batter for extra crunch. This will change the nutrition and allergen information.
Check ingredient labels for possible nut cross-contact if preparing for someone with an allergy.
Storage Instructions
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Room temperature: Up to 1 day in an airtight container.
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Refrigerator: 4–5 days in an airtight container.
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Freezer: Up to 2 months.
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Reheating: Microwave for 10–15 seconds.
Final Result
Soft, golden mini muffins with a fluffy cottage cheese and oatmeal texture, naturally sweet blueberries, and delicious little bursts of fruity flavor.
Perfect for meal prep, healthy breakfasts, school snacks, and quick protein-rich treats!