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High-Protein Lemon Blueberry Cottage Cheese Muffins

A stack of three fluffy blueberry cottage cheese muffins with a sugary top, showing juicy blueberries inside.
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Bake soft, moist, and fluffy muffins using cottage cheese for a high-protein boost. These are great 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
  • 1/2 cup low-fat cottage cheese
  • 1/4 cup maple syrup
  • 1 large egg
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 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 it 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, maple syrup, egg, almond milk, and vanilla extract. Mix until mostly smooth.
  4. Stir in the lemon zest and lemon juice into the wet ingredients.
  5. Add the dry ingredients to the wet ingredients. Mix gently until just combined. Do not overmix.
  6. Gently fold in the blueberries.
  7. Divide the batter evenly among the 12 muffin cups.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. 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 a gluten-free all-purpose blend containing xanthan gum.
  • If you prefer a sweeter muffin, add 1 tablespoon of granulated sugar to the dry ingredients.
  • These muffins freeze well for up to three months. Wrap them individually before freezing.

Nutrition

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