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High-Protein Lemon Blueberry Cottage Cheese Muffins

Close-up of three golden-brown blueberry cottage cheese muffins bursting with dark blueberries on a white plate.
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Bake moist, fluffy muffins using cottage cheese for a significant protein boost. These are perfect for quick breakfasts or meal prep.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup oat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup low-fat cottage cheese
  • 1/2 cup granulated sugar (or sweetener of choice)
  • 2 large eggs
  • 1/4 cup melted coconut oil or vegetable oil
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the all-purpose flour, oat flour, baking soda, baking powder, and salt.
  3. In a separate large bowl, combine the cottage cheese, sugar, eggs, melted oil, vanilla extract, lemon zest, and lemon juice. Mix until just combined.
  4. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the 12 muffin cups. Fill each cup about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a gluten-free option, substitute the all-purpose flour with 1 cup of a gluten-free all-purpose blend that contains xanthan gum.
  • If using frozen blueberries, do not thaw them before adding them to the batter.
  • These muffins freeze well; wrap cooled muffins individually and store them in a freezer-safe bag for up to three months.

Nutrition

Find it online: https://eatableempress.com/blueberry-cottage-cheese-muffins/