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Blueberry Oat Cottage Cheese Muffins
Breakfast

Blueberry Oat Cottage Cheese Muffins

40 minServes 12Nutri-Score B€€
from @mersgoodeats3 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • rolled oatsGrains90 g
  • all purpose flourGrains125 g
  • baking powderPantry6 g
  • baking sodaPantry3 g
  • cinnamon (ground)Spices3 g
  • saltSpices3 g
  • cottage cheese (blended)Dairy225 g
  • maple syrupPantry80 ml
  • eggDairy1 piece
  • milkDairy60 ml
  • vanilla extractPantry5 ml
  • blueberriesProduce150 g
  • rolled oats (for the crumble)Grains25 g
  • all purpose flour (for the crumble)Grains30 g
  • brown sugar (for the crumble)Pantry50 g
  • butter (melted, for the crumble)Dairy55 g

per serving

Nutrition

120kcal

Carbs
15 g
Proteins
4 g
Fat
5 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Muffin pan
  • Oven
  • Blender

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 180 °C (350 °F).
    Step 1

  2. Mix the dry ingredients

    • In a small bowl combine the oats, flour, baking powder, baking soda, cinnamon and salt.
    • Mix together and set aside.
    Step 2

  3. Mix the wet ingredients

    • In a large bowl combine the blended cottage cheese and maple syrup and mix well.
    • Add the egg, milk and vanilla extract and mix again.
    Step 3

  4. Combine and add the blueberries

    • Add the dry ingredients to the wet mixture and fold until just incorporated.
    • Fold in the blueberries.
    Step 4

  5. Make the crumble topping

    • Combine the oats, flour, brown sugar and melted butter until crumbly.
    Step 5

  6. Fill the muffin tin

    • Add the batter to a lined muffin tin.
    • Top with the crumble.
    Step 6

  7. Bake

    • Bake at 180 °C (350 °F) for 22 to 25 minutes.
    Step 7
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