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Cottage Cheese Muffins

Easy cottage cheese muffins with blueberries are the best for a quick breakfast and extra protein! We are making them in a blender, so that means less dishes, yay! Also, made with simple ingredients and gluten free!
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Course Breakfast
Cuisine American

Ingredients
  

  • 1 banana ripe
  • 2 cups rolled or quick oats
  • 1/2 cup cottage cheese I like 4%
  • 1/2 cup milk of choice
  • 2 eggs
  • 1/2 cup honey can sub maple syrup
  • 1.5 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup blueberries

Instructions
 

  • Grease a muffin pan with non-stick spray or line with silicone baking cups. Preheat your oven to 350F.
  • In a blender add your oats and blend until a flour-like consistency. Add all remaining ingredients except blueberries.
  • Blend on high until smooth, scraping down sides as needed.
  • Let the batter rest for 5-10 minutes, then fold in 3/4 cup of blueberries.
  • Divide batter evenly amongst 12 muffin cups. Top with remaining ΒΌ cup blueberries.
  • Bake for 20 minutes. Let cool 10 minutes before serving.
Keyword blueberry cottage cheese muffins, cottage cheese muffins
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