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–+ servings

Blueberry Cottage Cheese Muffins (Protein Snack)

Gentle Tummy
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Ingredients
  

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
  • In a large bowl, whisk together 1 cup cottage cheese, 2/3 cup cane sugar, 1/4 cup light olive oil, 2 eggs, and 2 teaspoons vanilla extract until well combined. Don't worry about the cottage cheese texture—it will melt into the muffins as they bake.
  • Add 1 cup oat flour, 1 cup all-purpose or gluten-free flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to the wet ingredients. Whisk until just combined—don't overmix or the muffins will be tough.
  • Gently fold in 1 cup of the blueberries, being careful not to crush them or overmix the batter.
  • Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full. Press the remaining 1/4 cup blueberries into the tops of the muffins. If desired, sprinkle with 1 tablespoon turbinado sugar for extra crunch and sparkle.
  • Bake at 425°F for 5 minutes, then—without opening the oven door—reduce temperature to 350°F and continue baking for 15-17 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Video

Notes

Don't blend the cottage cheese: The curds will melt into the muffins as they bake, creating moisture pockets that keep the muffins tender.
Use the high-low baking method: Starting with a higher temperature creates that beautiful domed top that makes bakery-style muffins so appealing.
Measure flour correctly: Spoon flour into measuring cups and level off with a knife rather than scooping directly from the container, which compacts it.
Reserve some blueberries for the top: Pressing extra berries into the muffin tops looks really pretty and promises juicy blueberry flavor in every bite.
Did you make this recipe?Please let me know in the comments below how it turned out :)