Ingredients
Scale
- 1 cup cottage cheese (blended until silky)
- 2 large eggs
- 1 ½ cups oat flour
- Zest of 2 Meyer lemons + 1 tsp juice
- 1/3 cup honey
- 1 tsp baking powder
- 1 cup fresh blueberries (dusted in 1 tsp oat flour)
Instructions
- Preheat oven to 350°F.
- Whisk blended cottage cheese, eggs, honey, lemon zest, and juice in a bowl.
- Stir in oat flour and baking powder until combined.
- Gently fold in dusted blueberries with a spatula.
- Scoop batter into greased muffin tin, filling cups 2/3 full.
- Bake 22-25 minutes until tops spring back.
Notes
- Dusting blueberries prevents sinking.
- Blend cottage cheese for smooth texture.
- Works with frozen blueberries if thawed first.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 10g
- Sodium: 85mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg