Oat Blueberry Cottage Cheese Muffins Recipe

Introduction

These oat blueberry cottage cheese muffins are a hearty, moist breakfast treat that combines blended rolled oats, cottage cheese, and frozen wild blueberries. Gluten-free and quick to prepare, they are perfect for busy mornings or a filling snack on the go.

Ingredients

• 2¼ cups (240 g) uncooked rolled oats or 240 g oat flour (use certified gluten-free if needed)
• 1½ teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 large eggs
• ¼ cup (59 ml) avocado oil
• 1 cup (210 g) cottage cheese (low fat or full fat)
• ½ cup (77 g) coconut sugar or unpacked light brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice or apple cider vinegar
• 1½ cups (222 g) frozen wild blueberries (or 1 cup fresh highbush blueberries)

Instructions

1. Step 1: Preheat the oven to 375℉. Line a 12-cup muffin tin with paper liners or grease with oil spray. For less sticking, use silicone or coated liners, or lightly spray traditional liners.
2. Step 2: Add the oats, cinnamon, baking powder, baking soda, and salt to a blender. Blend until the mixture resembles flour, about 30 seconds. Transfer to a large bowl and set aside. If using oat flour, simply mix it with cinnamon, baking powder, and salt.
3. Step 3: In the blender, combine eggs, cottage cheese, avocado oil, coconut sugar, vanilla, and lemon juice. Blend until smooth and well combined.
4. Step 4: Pour the wet ingredients into the bowl with the oat flour mixture. Add the blueberries.
5. Step 5: Stir gently until just combined, taking care not to overmix to keep the muffins tender.
6. Step 6: Use a ¼ cup measure or scoop to evenly divide the batter among the muffin cups. Top each with a few extra blueberries if desired.
7. Step 7: Bake for 18 to 20 minutes, or until muffins are lightly golden and an internal temperature of 200℉ is reached.
8. Step 8: Allow muffins to cool completely before enjoying or storing.

Tips & Variations

• For best texture, blend oats until very fine to mimic oat flour.
• Use frozen wild blueberries for natural sweetness and small bursts of flavor throughout.
• To keep muffins moist, avoid overmixing the batter.
• Double the batch and freeze extras for easy breakfasts later.
• Substitute lemon juice with apple cider vinegar if preferred.

Storage

Store muffins in an airtight container at room temperature for up to one day. Then refrigerate for 4 to 5 days. Muffins can be individually wrapped and frozen for up to 2 months. Reheat gently in a microwave or toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh highbush blueberries can be substituted. Use about 1 cup and gently fold them into the batter to avoid breaking.

Are these muffins gluten free?

They can be made gluten free by using certified gluten-free rolled oats or oat flour. This makes for a great gluten-free breakfast option.

Oat Blueberry Cottage Cheese Muffins Recipe

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★★★★★

4.8 from 96 reviews

• Author: Lila
• Total Time: 28 minutes
• Yield: 12 muffins 1x
• Diet: Gluten Free

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Description

These oat blueberry cottage cheese muffins are a wholesome and delicious breakfast or snack option made with blended rolled oats, creamy cottage cheese, and frozen wild blueberries. They are naturally gluten-free, moist, and hearty, perfect for meal prepping with a prep and cook time totaling under 30 minutes. The recipe is designed to keep you full through the morning with a balanced, feel-good muffin that emphasizes nutrition without compromising flavor.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2¼ cups (240 g) uncooked rolled oats (certified gluten-free if needed) or 240 g oat flour
• 1½ teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• 3 large eggs
• ¼ cup (59.15 ml) avocado oil
• 1 cup (210 g) cottage cheese (low fat or full fat, not fat free)
• ½ cup (77 g) coconut sugar or unpacked light brown sugar
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice or apple cider vinegar

Fruit

• 1½ cups (222 g) frozen wild blueberries (can substitute 1 cup fresh highbush blueberries)

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Instructions

1. Preheat Oven and Prepare Muffin Tin: Heat the oven to 375℉ (190℃). Line 12 muffin compartments with paper liners or grease well with oil spray. Silicone or silicone-coated liners are recommended to prevent sticking, or lightly spray traditional liners before use.
2. Make Oat Flour: Add the rolled oats, cinnamon, baking powder, baking soda, and salt to a blender. Blend for about 30 seconds until the oats become a fine flour. Pour this oat flour mixture into a large bowl and set aside. Alternatively, if using pre-made oat flour, combine it with cinnamon, baking powder, and salt.
3. Blend Wet Ingredients: In the blender, combine eggs, cottage cheese, avocado oil, coconut sugar, vanilla extract, and lemon juice. Blend until completely smooth and well combined.
4. Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the oat flour mixture. Add the frozen wild blueberries to the bowl as well.
5. Mix Batter: Stir gently until the dry ingredients are just incorporated with the wet. Avoid overmixing to maintain a tender muffin texture.
6. Fill Muffin Cups: Using a ¼ cup measuring cup or scoop, divide the batter evenly into the 12 prepared muffin cups. Optionally, top each muffin with a few additional blueberries for an attractive finish.
7. Bake Muffins: Bake in the preheated oven for 18-20 minutes or until the tops are lightly golden brown and a thermometer inserted in the center reads 200℉ (93℃).
8. Cool and Store: Allow the muffins to cool completely in the pan on a wire rack, then enjoy or store in an airtight container. Muffins can be kept at room temperature for one day, refrigerated for 4-5 days, or individually wrapped and frozen for up to 2 months.

Notes

• Use certified gluten-free oats if you require the muffins to be gluten free.
• Silicone liners or silicone-coated paper liners prevent sticking better than regular paper liners.
• Do not use fat-free cottage cheese as it contains too much water, which affects texture.
• Frozen wild blueberries provide extra fiber and a sweeter, more intense blueberry flavor than fresh.
• Over-blending the oats can affect texture; blend until just finely ground to oat flour.
• Let the muffins cool completely before removing from liners to avoid sticking or breakage.
• These muffins are best enjoyed within 4 to 5 days refrigerated or frozen for future use.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: blueberry muffins, cottage cheese muffins, oat muffins, gluten free breakfast, healthy muffins, meal prep muffins, wild blueberries, easy breakfast