Moist, protein-packed muffins made with cottage cheese, oats, and juicy blueberries. Perfect for breakfast, post-workout snacks, or a light dessert.

Scale

1 cup cottage cheese (low-fat or full-fat)

2 large eggs

1/3 cup maple syrup or honey

1 teaspoon vanilla extract

1 1/2 cups oat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh or frozen blueberries

2 tablespoons olive oil or melted coconut oil

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. In a blender or food processor, blend cottage cheese, eggs, maple syrup, vanilla, and oil until smooth.

3. In a large bowl, whisk together oat flour, baking powder, baking soda, and salt.

4. Pour the blended wet ingredients into the dry ingredients and stir until just combined.

5. Gently fold in the blueberries.

6. Divide batter evenly among the muffin cups, filling three-quarters full.

7. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.

8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.