3 weeks into our new place, I have found most of the kitchen boxes and have finally been cooking and baking. It’s so jarring when you can’t cook like one is used to. The movers put my blender in the basement, because that’s totally where it belonged….
An easy muffin recipe is what I was thinking of, that would have fiber rich oats and fresh blueberries, which are just coming into harvest in the United States in the south. As a base recipe this would work with chocolate chips and other flavors of extract.
If you like a smooth texture, run the oats thru the blender first, then proceed. I prefer a rustic texture so processed with the wet ingredients.
Blender Gluten-free Cottage Cheese Blueberry Muffins
Ingredients:
- 2 large eggs
- 1 cup cottage cheese
- ½ cup pure maple syrup
- ¼ cup avocado oil
- 1 tsp pure vanilla extract
- 2 cups rolled oats (gluten-free if needed)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ tsp ground cinnamon
- ½ cup fresh blueberries
Directions:
Preheat oven to 350° and line a 12 count muffin tin with liners, preferably metal or parchment paper.
Add all ingredients except for the blueberries into a blender, process until smooth. Stir in 1/3 cup blueberries.
Divide between the cups (about a ¼ cup batter per muffin).
Top with the remaining blueberries on top.
Bake for about 18 minutes, until golden on top.
Let cool on rack. Store sealed, eat within 2 days for best taste.
Makes 12 muffins.
~Sarah