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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
Mix Batter: Stir gently until the dry ingredients are just incorporated with the wet. Avoid overmixing to maintain a tender muffin texture.
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.
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℃).
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