Why You’ll Love This Recipe
These muffins are a delicious twist on traditional baked goods, combining the creamy texture of cottage cheese with the heartiness of oats. The addition of honey or maple syrup gives them just the right amount of sweetness, while the blueberries provide a refreshing burst of flavor. They’re an easy, healthy treat that can be enjoyed on the go or with a warm cup of tea. With their wholesome ingredients and satisfying texture, these muffins are a great choice for anyone looking for a lighter, protein-packed snack.
Ingredients
- 1 cup cottage cheese
- 1 cup rolled oats
- 2 large eggs
- ½ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 cup fresh or frozen blueberries
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the muffin cups.
- In a large bowl, whisk together the cottage cheese, rolled oats, eggs, honey (or maple syrup), vanilla extract, and baking powder.
- Gently fold in the blueberries, being careful not to break them up too much.
- Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes, or until 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 completely.
Servings and Timing
This recipe makes about 10-12 muffins and takes approximately 30 minutes to prepare and bake.
Variations
- Add-ins: For extra flavor and texture, you can add chopped nuts like almonds or walnuts, or seeds like chia or flaxseed.
- Flavor Twist: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor.
- Different Fruits: Swap the blueberries for raspberries, strawberries, or blackberries to change up the fruit profile.
Storage/Reheating
These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to 1 week. To reheat, simply microwave for 15-20 seconds or warm in the oven for 5-10 minutes.
FAQs
1. Can I use Greek yogurt instead of cottage cheese?
Yes, Greek yogurt can be used as a substitute for cottage cheese. It will provide a similar creamy texture and protein content.
2. Can I make these muffins without honey or maple syrup?
Yes, you can replace the honey or maple syrup with a sugar substitute or even applesauce for a lower-sugar option.
3. Can I use instant oats instead of rolled oats?
Rolled oats are recommended for this recipe, but if you only have instant oats, they can work as well, though the texture may be slightly different.
4. Can I make these muffins vegan?
To make these muffins vegan, use flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg) instead of regular eggs, and substitute the honey with maple syrup or another plant-based sweetener.
5. Can I use frozen blueberries?
Yes, you can use frozen blueberries, but be sure to fold them in gently so they don’t turn the batter blue. You may also want to add them frozen to prevent them from bleeding too much into the batter.
6. Can I add nuts to the muffins?
Absolutely! Chopped walnuts, almonds, or pecans would pair wonderfully with the blueberries in these muffins. Just fold them in along with the berries.
7. How do I keep these muffins from getting too dense?
To prevent the muffins from becoming dense, be careful not to overmix the batter. Stir just until the ingredients are combined.
8. Can I freeze these muffins?
Yes, these muffins freeze well. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 2 months. To reheat, simply microwave or thaw at room temperature.
9. What’s the best way to store these muffins?
Store them in an airtight container at room temperature for up to 3 days. For longer shelf life, refrigerate them for up to 1 week.
10. Can I make these muffins gluten-free?
To make these muffins gluten-free, swap the rolled oats for certified gluten-free oats and ensure that the baking powder is gluten-free as well.
Conclusion
Blueberry cottage cheese muffins are a tasty and healthy alternative to traditional baked goods. They offer a wonderful balance of sweetness, protein, and fiber, making them a perfect choice for breakfast, a snack, or even dessert. With their easy preparation and nutritious ingredients, they’re sure to become a family favorite!
Print
Blueberry Cottage Cheese Muffins
- Total Time: 30 minutes
- Yield: 10-12 servings
- Diet: Vegetarian
Description
These Blueberry Cottage Cheese Muffins are a healthy, protein-packed treat, combining the creamy texture of cottage cheese with the heartiness of oats. Sweetened with honey or maple syrup and bursting with fresh blueberries, these muffins are perfect for breakfast, snacks, or light desserts. Easy to make and filled with wholesome ingredients, they’re sure to become a family favorite.
Ingredients
1 cup cottage cheese
1 cup rolled oats
2 large eggs
½ cup honey or maple syrup
1 tsp vanilla extract
1 tsp baking powder
1 cup fresh or frozen blueberries
Instructions
-
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease the muffin cups.
-
In a large bowl, whisk together cottage cheese, rolled oats, eggs, honey (or maple syrup), vanilla extract, and baking powder.
-
Gently fold in the blueberries, being careful not to break them up.
-
Spoon the batter into muffin cups, filling each about 3/4 full.
-
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Variations:
Add-ins: Add nuts like walnuts, almonds, or seeds such as chia or flaxseed for extra texture.
Flavor Twist: A teaspoon of cinnamon or nutmeg will add a warm, spiced flavor.
Different Fruits: Try swapping blueberries for raspberries, strawberries, or blackberries.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For longer storage, freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
