Ingredients
Scale
- 1 cup low-fat cottage cheese
- 2 large eggs
- 1 cup rolled oats (or oat flour)
- 1 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon baking powder
- 1/2 cup fresh blueberries
- Pinch of salt
- Optional: Cooking spray for the pan
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a standard 12-slot muffin tin with non-stick cooking spray. Place the cottage cheese, eggs, oats, maple syrup, vanilla extract, lemon zest, lemon juice, baking powder, and a pinch of salt into a high-speed blender or food processor. Blend on high until the mixture is completely smooth and the oats are fully incorporated. This process ensures a silky texture that hides the curds of the cottage cheese, making them undetectable to picky eaters.
- Pour the blended batter into a medium mixing bowl. Gently fold in about three-quarters of the fresh blueberries using a spatula. Be careful not to overmix, or you might turn the batter purple! Use a spoon or a small cookie scoop to distribute the batter evenly among the 12 muffin cups. They should be filled about two-thirds of the way. Top each cup with the remaining blueberries, pressing them slightly into the surface for a beautiful presentation.
- Place the muffin tin in the center rack of the oven and bake for 18 to 22 minutes. You will know they are done when the edges are lightly golden and the centers are set to the touch. Remove the tin from the oven and let the bites cool for at least 5 minutes before attempting to remove them. Use a butter knife to gently loosen the edges if necessary. Serve them warm with a drizzle of honey or store them for later.
- Cook Time: 30 minutes