Packed with protein and bursting with blueberries, these muffins are a delicious and nutritious choice for breakfast or a snack.
Ingredients
Scale:
1 ½ cups whole wheat flour (or gluten-free flour for a gluten-free option)
½ cup rolled oats
½ cup granulated sugar (or coconut sugar for a healthier alternative)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup cottage cheese (low-fat or full-fat based on preference)
2 large eggs
½ cup milk (dairy or non-dairy like almond milk)
⅓ cup melted coconut oil (or unsalted butter)
1 teaspoon vanilla extract
1 ½ cups fresh blueberries (or frozen, if out of season)
Instructions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
In a large mixing bowl, combine the whole wheat flour, rolled oats, sugar, baking powder, baking soda, and salt. Whisk together until well mixed.
In another bowl, whisk together the cottage cheese, eggs, milk, melted coconut oil, and vanilla extract until smooth and creamy.
Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
