Ingredients
Dry Ingredients
- 2¼ cups (240 g) uncooked rolled oats or 240 g oat flour (certified gluten-free if needed)
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 3 large eggs
- ¼ cup (59.15 ml) avocado oil
- 1 cup (210 g) cottage cheese (low fat or full fat; avoid fat free)
- ½ cup (77 g) coconut sugar or unpacked light brown sugar
- 2 teaspoons vanilla bean extract
- 1 teaspoon lemon juice or apple cider vinegar
Other
- 1½ cups (222 g) frozen wild blueberries (or 1 cup fresh highbush blueberries)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line 12 compartments of a standard muffin tin with paper liners or grease with oil spray. For best results, use silicone liners or disposable liners with a natural food-grade silicone coating to prevent sticking. If using traditional paper liners, lightly spray them with cooking spray before filling.
- Make Oat Flour: Add the oats, cinnamon, baking powder, baking soda, and salt to a blender. Blend until the mixture is finely ground and resembles flour, approximately 30 seconds. Pour this oat flour mixture into a large mixing bowl and set aside. (If you are using oat flour instead of rolled oats, mix it with the cinnamon, baking powder, baking soda, and salt, then set aside.)
- Blend Wet Ingredients: In the blender, add the eggs, cottage cheese, avocado oil, coconut sugar, vanilla bean extract, and lemon juice. Blend until the ingredients are fully combined and the mixture is very smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredient mixture from the blender into the bowl with the oat flour mixture. Add the frozen wild blueberries as well.
- Mix Batter Gently: Stir the wet and dry ingredients together until just combined, being careful not to overmix to maintain a tender texture.
- Fill Muffin Cups: Use a ¼ cup measuring cup or scoop to evenly divide the batter into the 12 prepared muffin cups. Optionally top each muffin with a few additional blueberries.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the muffin tops are lightly golden brown and the internal temperature reaches 200°F (93°C).
- Cool and Store: Allow the muffins to cool completely before removing from the tin. Enjoy immediately, or store in an airtight container at room temperature for one day, then refrigerate for 4 to 5 days. Muffins can also be wrapped individually and frozen for up to 2 months.
Notes
- Use silicone or silicone-coated liners to prevent sticking, especially since the recipe uses less oil.
- Do not overmix the batter; overmixing can make muffins dense and tough.
- Frozen wild blueberries are preferred for their sweetness but fresh blueberries can be substituted.
- Avoid fat-free cottage cheese as it contains too much added water, which affects texture.
- Ensure internal temperature of muffins reaches 200°F for doneness.
- Muffins freeze well for up to 2 months, perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
