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Moist Lemon Blueberry Cottage Cheese Muffins

Three freshly baked lemon blueberry cottage cheese muffins topped with a sweet white glaze, sitting on a white plate.
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Make these incredibly moist and flavorful muffins using cottage cheese for a protein boost. This recipe delivers bright lemon zest and sweet blueberries in an easy breakfast treat.

Ingredients

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  • 1 3/4 cups all-purpose 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
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • For the Glaze (Optional): 1 cup powdered sugar, 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, combine the cottage cheese, granulated sugar, and brown sugar. Beat with an electric mixer or whisk until mostly smooth. A few small lumps of cottage cheese are fine.
  4. Add the eggs one at a time, mixing well after each addition. Mix in the melted butter, lemon zest, lemon juice, and vanilla extract until just combined.
  5. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  6. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  10. If making the glaze, whisk the powdered sugar and lemon juice together until smooth. Drizzle over cooled muffins.

Notes

  • For the best rise, make sure your baking powder is fresh.
  • To prevent blueberries from sinking to the bottom, gently toss them in one teaspoon of the dry flour mixture before folding them into the batter.
  • If you prefer a smoother texture, you can blend the cottage cheese until completely smooth before mixing it with the sugars.

Nutrition

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