Blueberry Lemon Cottage Cheese Muffins
These blueberry lemon cottage cheese muffins weren’t supposed to be this good. I was just trying to use up a lemon and some blueberries, and somehow they turned into the kind of recipe you make once and then suddenly start craving every other week. With their blueberry and lemon blend coupled with cottage cheese, they’re soft, fluffy, slightly sweet, and actually filling thanks to the blended cottage cheese. The lemon brightens everything up, and the little crumble on top? Honestly optional—but highly recommended.
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Recipe Tips
Blend the wet ingredients until completely smooth: This makes the batter extra light and helps the cottage cheese fully incorporate without any texture, perfect for delicious blueberry lemon cottage cheese muffin results. No one will ever know they’re high-protein!
Toss your blueberries in flour if using frozen: It keeps them from sinking to the bottom and helps them distribute evenly throughout the batter, ensuring every bite of your muffins has the right amount of blueberry.
Don’t overmix once you combine wet and dry: Gently stir just until the ingredients are combined. Overmixing can lead to tough muffins and nobody wants that, especially when making delightful blueberry lemon cottage cheese creations.
Use silicone muffin liners if you have them: These muffins are super moist and can stick to paper liners, so silicone or a well-greased tin is ideal.
Let them cool before removing: They’ll finish setting up as they cool, and it helps the crumble topping stay intact instead of crumbling off everywhere from your cottage cheese muffins.
Ingredient Swaps: No cottage cheese ? Use Greek yogurt for a similar texture and protein content. Need dairy-free ? Use dairy-free cottage cheese or swap for a thick almond yogurt. Gluten-free ? Make sure your oats and almond flour are certified gluten-free. No maple syrup ? Swap with honey or date syrup. More lemon flavor ? Add an extra ½ tsp of zest or a splash of lemon extract for even more zing in your blueberry lemon muffins.
Fridge: Store the muffins in an airtight container for up to 5 days.
Freezer: Freeze your muffins in a ziplock bag for up to 2 months to preserve their cottage cheese and fruit flavor.
To reheat: Microwave your muffins for 20–30 seconds until warm and soft again, restoring the delightful combination of blueberry and lemon.
More Cozy Breakfasts:
Blueberry Lemon Cottage Cheese Muffins
Ingredients
- 1 ½ cups oat flour
- 1 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs or flax eggs: 2 tbsp flaxseed + 5 tbsp water
- 1/2 cup almond milk or any milk
- 1/3 cup maple syrup
- 1 cup cottage cheese blended
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup blueberries fresh or frozen
Crumble Topping:
- 1/4 cup almond flour
- 2 tbsp coconut sugar
- 1 tbsp butter or coconut oil softened
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease lightly
- In a large bowl, combine the rolled oats, almond flour, baking powder, baking soda, and salt
- In a blender, blend the eggs, almond milk, maple syrup, cottage cheese, lemon zest, lemon juice, and vanilla extract until smooth
- Pour the wet mixture into the bowl with the dry ingredients and stir until just combined
- Gently fold in the blueberries (coated with 1 tbsp flour if using frozen), being careful not to overmix
- Distribute the batter evenly among the muffin tin cups
- In a small bowl, make your crumble topping and sprinkle on top of each muffin
- Bake for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely
