Cottage Cheese Blueberry Muffins
These Cottage Cheese Blueberry Muffins are soft, moist, and packed with blueberries, perfect for toddlers on the go or snack time at home!
Print
Pin
Servings: 12 Muffins
Calories: 102kcal
Equipment
- 1 Food processor or blender
- 1 muffin pan
Ingredients
Wet Ingredients
- 2 eggs
- 1 cup cottage cheese full fat
- ¼ cup coconut oil or other oil of choice
- 1 tablespoon lemon juice
- ⅓ cup maple syrup
Dry Ingredients
- 1 ¼ oat flour plus a little extra to toss the blueberries in
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 cups blueberries frozen or fresh
Instructions
- Preheat oven to 375℉.
- Add the wet ingredients to a blender or food processor. Blend until smooth.
- Pour the blended wet ingredients into a medium bowl.
- Add the dry ingredients up until the blueberries. Stir to combine.
- Toss the blueberries in a little oat flour (~2-3 tablespoons) to prevent sinking, then fold them into the batter.
- Spoon the batter into your prepared muffin pan. You can add a few extra blueberries on top if you wish.
- Bake for 22-25 minutes until the tops are golden brown and the centres are cooked through.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool down. Enjoy!
Nutrition
Calories: 102kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 125mg | Potassium: 66mg | Fiber: 1g | Sugar: 8g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 0.3mg