Most muffin recipes get their protein from a scoop of powder stirred in as an afterthought. This one builds it into the batter itself — cottage cheese blended smooth with the eggs before the dry ingredients ever get involved.
12g of protein per muffin, 30 minutes start to finish, and a texture soft enough that nobody would guess cottage cheese is in there at all.
Stop mixing the moment the dry ingredients disappear into the batter. Every extra stir past that point develops more gluten in the oat flour, which is what makes muffins dense instead of tender.
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Blend cottage cheese, eggs, honey, and vanilla until completely smooth, about 30 seconds.
Whisk oat flour, baking powder, baking soda, and salt in a bowl. Pour in the wet mixture and stir until just combined. Fold in chocolate chips or blueberries if using.
Divide batter between 12 lined muffin cups. Bake at 350°F for 18-20 minutes, until a toothpick comes out clean.
Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Yes, 1:1 by volume — the texture will be slightly lighter and less dense than with oat flour.
A full blend is what gives these muffins a soft, uniform crumb — unblended cottage cheese leaves visible curds throughout the batter.
Up to 4 days at room temperature in an airtight container, or freeze for up to 2 months — thaw at room temperature or microwave for 20 seconds.
Overmixing the batter after adding the dry ingredients is the most common cause — stir just until no dry flour streaks remain, then stop.