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The Boat Shed Kitchen

Cottage Cheese Muffins

Moist, protein-packed muffins made with cottage cheese, oats, and naturally sweetened with dates. A wholesome treat perfect for breakfast, snacks, or on-the-go fuel.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 muffins
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 1 cup cottage cheese 225g
  • ¼ cup rolled oats 25g
  • 2 large eggs
  • ¼ cup milk
  • 4 –5 dates soaked
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour 120g
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 1 cup fresh blueberries tossed with flour

Method
 

  1. Preheat oven to 350°F (176°C). Line or grease a muffin tin.
  2. Blend cottage cheese, oats, eggs, milk, and dates until smooth.
  3. Fold in flour, baking powder, cinnamon, and salt until just combined.
  4. Gently fold in blueberries.
  5. Divide batter into muffin cups.
  6. Bake 18–22 minutes, until toothpick comes out clean.
  7. Cool on a wire rack before serving.
  8. See full steps with tips & photos → https://theboatshedcafe.com/cottage-cheese-muffins/

Notes

  • Swap blueberries for raspberries, chopped apples, or chocolate chips.
  • Great for meal prep—store in the fridge up to 4 days or freeze up to 2 months.
  • For extra protein, add a scoop of vanilla protein powder (reduce flour slightly).