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Close-up of golden muffins studded with juicy blueberries and lemon zest, a zesty take on Cottage Cheese Recipes for a Cottage Cheese Breakfast or light Cottage Cheese Desserts, essentially High Protein Cottage Cheese Blueberry Lemon Muffins baked like a mini Breakfast Bake with Healthy Blueberry shine.

Lemon Blueberry Cottage Cheese Muffins

  • Author: Sarah
  • Total Time: 37 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These Lemon Blueberry Cottage Cheese Muffins are wonderfully moist, packed with protein, and bursting with the bright flavors of lemon and sweet blueberries. Perfect for breakfast, an afternoon snack, or even dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 large eggs, at room temperature
  • 1 cup cottage cheese, blended until smooth
  • 1/3 cup neutral oil (or melted unsalted butter)
  • 1/4 cup milk
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/4 cups blueberries (fresh or frozen)
  • 1 tablespoon flour (for tossing blueberries)
  • Optional: 1/2 cup lemon curd
  • For Lemon Crumble (optional): 1/3 cup all-purpose flour, 3 tablespoons sugar, 2 tablespoons cold unsalted butter (cubed), 1 teaspoon lemon zest, pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. If making crumble: combine flour, sugar, zest, and salt. Cut in butter until coarse crumbs form. Set aside.
  3. In a large bowl, whisk flour, baking powder, baking soda, and salt.
  4. In another bowl, whisk sugar and lemon zest. Add eggs, blended cottage cheese, oil, milk, lemon juice, and vanilla. Whisk until smooth.
  5. Pour wet ingredients into dry ingredients and stir until just moistened.
  6. Toss blueberries with 1 tablespoon flour, then gently fold into batter.
  7. Divide batter into muffin cups, filling 3/4 full. For lemon curd centers: add half batter, spoon curd, then top with remaining batter.
  8. Sprinkle crumble topping over muffins if using.
  9. Bake 20-22 minutes, until golden brown and a toothpick comes out clean.
  10. Cool in pan for a few minutes, then transfer to wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins light and fluffy. Toss blueberries in flour to prevent sinking. Store muffins in an airtight container for up to 3 days or freeze for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 190
  • Sugar: 12g
  • Sodium: 160mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 35mg

Keywords: lemon blueberry muffins, cottage cheese muffins, high protein muffins

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Find it online: https://www.havenofrecipes.com/lemon-blueberry-cottage-cheese-muffins/