Blender Blueberry Cottage Cheese Mini Muffins

These high-protein, flourless mini muffins are quick to whip up in a blender, making them a healthy, delicious snack or breakfast option.

Ingredients

• Oats: 1 cup rolled oats (forms the flour base)

• Cottage Cheese: 1 cup cottage cheese (adds moisture and protein)

• Eggs: 2 large eggs

• Sweetener/Flavorings: Vanilla extract and a sweetener like maple syrup or honey (optional, to taste)

• Leavening Agent: 1 teaspoon baking powder

• Blueberries: 1/2 to 3/4 cup fresh blueberries

Step-by-Step Instructions

1. Blend the Base:

   • Add the rolled oats, cottage cheese, eggs, baking powder, vanilla extract, and sweetener directly into a blender.

   • Blend on high until the mixture is completely smooth and the oats are fully broken down into a batter.

2. Fold in the Blueberries:

   • Pour the blended batter into a mixing bowl.

   • Gently fold in the fresh blueberries with a spatula, making sure not to burst them.

3. Fill the Pan:

   • Grease a mini muffin tin or line it with mini paper liners.

   • Spoon the batter evenly into each mini muffin cup, filling them almost to the top.

4. Bake:

   • Bake in a preheated oven (typically around 350°F / 175°C) for about 12 to 15 minutes, or until the mini muffins are set and lightly golden on top.

5. Cool and Serve:

   • Let them cool in the pan for a few minutes before transferring them to a wire rack.

   • Serve warm or store them in a bowl for a healthy grab-and-go snack!