Blueberry Cottage Cheese Mini Muffins

Ingredients

• $1\text{ cup}$ for rolled oats (gluten-free if desired)
• $1\text{ cup}$ for plain, low-fat, or full-fat cottage cheese
• Eggs: $2 big
• Sweetener: $2 to $3\text{tbsp}$ (maple syrup, honey, or your preferred sweetener)
• $1\text{tsp}$ for baking powder
• Vanilla Extract: $1\text{tsp}$
• $1/2\text{ cup}$ for fresh blueberries

Instructions

1. Warm up and get ready:
   • Preheat your oven to $350\text{°F}$ ($175\text{°C}$).
   • Lightly grease a mini muffin tin with cooking spray or butter.
2. Set the oven temperature to $350\text{°F}$ ($175\text{°C}$).
3. Grease a tiny muffin pan lightly with butter or cooking spray.
4. Mix the Base:
5. Put the eggs, cottage cheese, baking powder, sugar, vanilla extract, and rolled oats in a blender.
6. Blend on high until smooth and creamy.
7. Add blueberries and fold:
8. Transfer the blender’s batter into a mixing bowl.
9. Using a spoon or spatula, gently mix in the fresh blueberries.
10. Fill the muffin tin.
11. Fill each tiny muffin cup almost to the top with the batter using a spoon.
12. Bake
13. Bake for 12 to 15 minutes, or until the tops are set and the edges are brown.
14. After cooling, serve:
    • Bake for about $12$ to $15$ minutes, or until the edges are golden and the tops are set.
15. Cool and Serve:
    • Let them cool in the pan for a few minutes before transferring to a wire rack or bowl. Enjoy!