1–2 tbsp Honey or maple syrup (optional, for sweetness)
1 tsp Vanilla extract (optional)
½ cup Fresh blueberries
Instructions
Preheat & Prepare: Preheat your oven to 350°F (180°C). Grease a mini muffin pan with non-stick cooking spray or line it with paper liners.
Blend the Base: In a high-speed blender, combine the cottage cheese, rolled oats, eggs, baking powder, and sweetener/vanilla (if using). Blend until the batter is completely smooth and creamy.
Add the Berries: Pour the batter from the blender into a mixing bowl. Gently fold in the fresh blueberries using a spatula.
Fill the Pan: Divide the batter evenly among the mini muffin cups, filling each one nearly to the top.
Bake: Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool & Serve: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
