Blueberry muffins

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Two baked muffins with blueberries scattered around.
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Make healthy blueberry muffins using this easy recipe with cottage cheese for extra protein and oats for texture. They make a great snack for toddlers and older kids will also love them.

Preparation time: 15 minutes Cooking time: 25 minutes Difficulty rating: Easy


Makes 12 serves

  • 1 cup oats
  • 1½ cups self-raising flour
  • ¾ cup sugar
  • ½ tsp salt
  • 2 eggs
  • 11/4 cups cottage cheese
  • ¾ cup milk
  • 1/3 cup polyunsaturated vegetable oil
  • 1 tsp vanilla
  • 2 cups of frozen blueberries


  1. Preheat the oven to 180°C (for a conventional oven).
  2. Grease the muffin pan.
  3. Put the oats into a blender to make oat flour.
  4. In a large bowl mix the oats, flour, sugar and salt with a whisk to mix well and remove any lumps.
  5. Place cottage cheese in food processor and blend until it becomes very smooth.
  6. In a separate bowl, mix the cottage cheese, oil, eggs, milk and vanilla.
  7. Mix the wet ingredients with dry ingredients.
  8. Stir through the blueberries.
  9. Spoon mixture into a greased muffin pan and bake for about 25 minutes until golden.


  • Serve when warm with a glass of milk.
  • To increase the fibre content, use wholemeal self-raising flour instead of plain self-raising flour.
  • The cottage cheese can be replaced with yoghurt, but cottage cheese is higher in protein and so makes these muffins more nutritious.

Nutritional content

Nutritional analysis per serve:

Energy 905.85 kJ
217.22 cal
Protein 7.59 g
Total fat 9.76 g
Saturated fat 2.33 g
Carbohydrates 24.6 g
Total sugars 9.84 g
Fibre 1.31 g
Sodium 256.78 mg
Cholesterol 37.86 mg
Potassium 109.26 mg
Calcium 53.12 mg
Iron 0.57 mg
Zinc 0.44 mg



  1. AusNut. Nutrient Database. 2007. [cited 27 April 2012]. Available from: URL Link
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Date Created: August 26, 2012 Date Modified: July 5, 2013