Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1 cup rolled oats
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1–2 tbsp honey or maple syrup, optional
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup fresh blueberries
- 1–2 tbsp milk, only if the batter is too thick
- Optional: 1 tbsp lemon zest
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a mini muffin pan.
- Add cottage cheese, eggs, oats, baking powder, vanilla, honey/maple syrup, cinnamon, and salt to a blender.
- Blend until you have a mostly smooth, thick batter.
- Transfer the batter to a bowl and gently fold in the blueberries.
- Spoon the mixture into the mini muffin cups, filling each about ¾ full.
- Bake for 15–20 minutes, until the tops are golden and the centers are set.
- Let them cool in the pan for about 5 minutes, then transfer to a rack.
- Serve warm or chilled.
Quick Details
- Prep: 10 minutes
- Bake: 15–20 minutes
- Total: 25–30 minutes
- Yield: About 24 mini muffins
Approx. Nutrition
Per mini muffin:
- Calories: 45–55 kcal
- Protein: 2–3 g
- Carbs: 5–7 g
- Fat: 1–2 g
- Fiber: about 1 g
Nutrition varies depending on the cottage cheese, sweetener, and amount of blueberries used.
Nut & Allergen Information
- Peanuts: None
- Tree nuts: None
- Dairy: Yes — cottage cheese
- Eggs: Yes
- Gluten: Oats are naturally gluten-free, but use certified gluten-free oats if needed because regular oats can have cross-contact.
- Soy: None required.
Q&A
Q: Can I use frozen blueberries?
Yes. Add them frozen without thawing to prevent excess liquid.
Q: Can I make them without honey or maple syrup?
Yes. The blueberries provide natural sweetness.
Q: Can I use Greek yogurt instead of cottage cheese?
Yes, although the texture and protein content will be somewhat different.
Q: Can I use a regular muffin pan?
Yes. Fill about ¾ full and bake approximately 20–25 minutes.
Q: How should I store them?
Keep refrigerated in an airtight container for about 3–4 days.