Blueberry Oat Cottage Cheese Muffins

Directions:

1. Preheat the oven to 175°C. Line a muffin tin with paper cases.
2. In a bowl, combine the oats, flour, baking powder, baking soda, cinnamon, and salt. Mix well and set aside.
3. In a large bowl, mix the blended cottage cheese and maple syrup. Stir in the egg, milk, and vanilla extract until combined.
4. Gradually fold the dry ingredients into the wet mixture. Gently stir in the blueberries.
5. To make the crumble topping, combine the oats, flour, brown sugar, and melted butter in a separate bowl. Mix until crumbly.
6. Divide the muffin batter evenly between the paper cases. Sprinkle the crumble topping over each one.
7. Bake for 22–25 minutes, or until a skewer inserted into the centre comes out clean.
8. Leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.