Mixed Berry Cottage Cheese Muffins
Soft, fluffy muffins packed with protein and mixed berries, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- 2 ½ cups Oat Flour (blended from rolled oats)
- ¾ cup Granulated Sugar
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 cup Full-Fat Cottage Cheese
- 2 Large Eggs (room temperature)
- â…“ cup Unsalted Butter (melted and cooled) or Avocado Oil
- 1 tsp Vanilla Extract
- 1 ½ cups Frozen Mixed Berries (Raspberries, Blackberries, Blueberries)
- 1 tbsp Oat Flour (for tossing berries)
Instructions
- Blend the cottage cheese until completely smooth.
- Whisk together blended cottage cheese, eggs, melted butter (or avocado oil), and vanilla until combined.
- Combine oat flour, granulated sugar, baking powder, baking soda, and salt in another bowl.
- Fold dry ingredients into wet mixture until just combined. Let batter rest for 15 minutes.
- Toss frozen mixed berries with 1 tablespoon of oat flour.
- Fold floured berries into the batter carefully.
- Preheat your oven to 425°F (220°C) and line a muffin tin with liners.
- Fill the muffin liners to the top with batter and bake at 425°F for 5 minutes.
- Reduce the heat to 350°F (175°C) and bake for an additional 15-18 minutes.
- Cool muffins in the pan for about 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg