Ingredients
Method
- Preheat your oven to 375°F (190°C). Line or grease a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- In another bowl, combine cottage cheese, honey, eggs, milk, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry mixture. Stir gently until just combined, being careful not to overmix.
- Fold in the blueberries.
- Divide the batter evenly among 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.
- Cool slightly before serving. Enjoy warm or at room temperature.
Notes
For extra flavor, add a pinch of cinnamon or lemon zest to the batter. These muffins also freeze well — store in an airtight container for up to 3 months.
Nutrition Information
- Calories: 165
- Total Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 65mg
- Sodium: 220mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Total Sugars: 9g
- Added Sugars: 7g
- Protein: 12g
- Vitamin C: 2mg