Cottage Cheese & Blueberry Muffins
Protein-packed muffins with a delightfully moist crumb, thanks to blended cottage cheese in the batter. Bursting with juicy blueberries and sweetened naturally with dates, these are a wonderful way to boost your little one's protein intake at breakfast or snack time.
Ingredients
- 1 cup Cottage Cheese
- 0.25 cup Rolled Oats
- 2 large Eggs
- 0.25 cup Whole Milk
- 5 pieces Medjool Dates
- 2 teaspoons Vanilla Extract
- 1 cup All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- 1 cup Fresh Blueberries
Instructions
- Preheat the oven to 175°C (350°F). Grease a muffin tin with butter or use silicone cups — paper liners are not recommended as these muffins can stick to them.
- Soak the dates in warm water for 5 minutes to soften, then drain.
- In a blender, combine the cottage cheese, rolled oats, milk, eggs, softened dates, and vanilla extract. Blend until completely smooth and creamy.
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Pour the blended wet mixture into the dry ingredients and stir gently until just combined.
- Gently fold in the blueberries, being careful not to burst them.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 18–22 minutes until the tops are lightly golden and a toothpick inserted in the centre comes out clean.
- Allow to cool in the tin for a few minutes before transferring to a wire rack.
- Safety step: For babies, cut or break each muffin into small pieces. If using frozen blueberries, check that all berries are soft after baking.
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