Protein Muffins with Cottage Cheese and Blueberries

Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease with cooking spray. In a large bowl, combine cottage cheese, eggs, honey, and vanilla extract. Whisk until the mixture is smooth and well combined. Add oat flour, baking powder, baking soda, salt, and cinnamon. Stir gently until the batter comes together. If the mixture feels too thick, add milk one tablespoon at a time until it reaches a thick but scoopable consistency.

Gently fold the blueberries into the muffin batter using a spatula. Be careful not to overmix, as this can make the muffins dense. Folding the berries in gently helps keep the muffins soft and evenly filled with blueberry flavor.

Divide the batter evenly between the prepared muffin cups, filling each about ¾ full. Bake for 22–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Remove from the oven and allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack.

Serve the muffins warm or at room temperature with your favorite breakfast drink. Store cooled muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze muffins in a freezer-safe bag for up to 3 months.