Preparation Steps

• Preheat the oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with paper liners and set aside.
• In a medium bowl, whisk the egg with the maple syrup, vanilla and lemon zest until combined. Stir in the cottage cheese and almond milk; break up the curds with a fork so the mixture is fairly even but still a bit textured.
• In a separate large bowl, toss together the oats, baking powder, cinnamon and salt to distribute the leavening and spices evenly.
• Pour the wet mixture into the dry ingredients and fold gently with a spatula until no large dry pockets remain. Let the batter rest for 8–10 minutes so the oats absorb liquid and soften; the batter should be thick but scoopable.
• Gently fold the mixed berries into the batter, reserving a few to top the cups, then divide the batter among the prepared muffin cups, filling each nearly full. Smooth tops and press a couple of reserved berries into each cup.
• Bake on the middle rack for 22–26 minutes, rotating the pan once halfway through, until the tops are set and edges are lightly golden. A toothpick inserted in the center should come out mostly clean.
• Allow the cups to cool in the tin for 12–15 minutes so they firm up, then transfer to a wire rack. For best texture, chill for 15–30 minutes before serving — they slice and hold together better when slightly cool.
• Serve warm or cold. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze individually wrapped for up to 2 months.