Blueberry Cottage Cheese Muffins in Your Pressure Cooker
These healthy blueberry cottage cheese muffins are moist, fluffy, and full of protein. Cooked easily in your pressure cooker, they deliver delicious results with minimal effort.
Equipment
- 1 Muffin Tin
- 1 Blender
Ingredients
Main ingredients
- 2 large eggs
- 1 cup cottage cheese
- ⅓ cup avocado oil
- 2 teaspoon pure vanilla extract
- 2 ½ cups rolled oats
- ⅔ cup granulated sweetener
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup add-ins such as fresh blueberries or chocolate chips
- 2 teaspoon lemon zest or orange zest
- 5 tablespoon protein powder optional
Instructions
Instructions
- Preheat the oven to 350°F. Line a muffin tray with liners or lightly oil it.
- Add eggs, cottage cheese, avocado oil, and vanilla extract to a blender or food processor. Blend until smooth.
- Add rolled oats, granulated sweetener, baking powder, and sea salt to the blender. Pulse to combine without overmixing.
- Remove batter from blender and fold in blueberries and lemon zest using a spatula.
- Fill muffin cups ¾ full with batter.
- Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
- Cool muffins in the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in airtight container up to 2 days on counter, 5 days in fridge, or freeze for longer shelf life. Use natural release on pressure cooker for best texture.