Lemon Blueberry Cottage Cheese Muffins

If you’re looking for a soft, protein-packed treat that feels indulgent but delivers on nutrition, these Lemon Blueberry Cottage Cheese Muffins are for you. Made with creamy cottage cheese, fresh lemon zest, and sweet blueberries, these muffins are moist, fluffy, and topped with a buttery crumb for the perfect finish. Whether you’re meal-prepping for the week or just want a wholesome snack, this easy muffin recipe is sure to become a staple in your kitchen.

How to Make Lemon Blueberry Cottage Cheese Muffins

These muffins come together in just a few simple steps:

1. Prepare the wet ingredients: In a large bowl, mix melted butter, sugar, vanilla extract, cottage cheese, milk, and eggs until smooth.
2. Mix the dry ingredients: In a separate bowl, whisk together flour, baking soda, lemon zest, salt, and cinnamon.
3. Combine and fold: Gently stir the dry ingredients into the wet mixture until just combined. Toss frozen blueberries in flour to prevent sinking, then fold them into the batter.
4. Add the crumb topping: In a small bowl, mix cold butter, flour, brown sugar, lemon zest, cinnamon, and salt using a pastry cutter or fork until crumbly. Sprinkle over each muffin.
5. Bake: Divide the batter into 12 muffin tins and bake at 375°F (190°C) for 22–25 minutes, or until a toothpick comes out clean.

Key Ingredients of Lemon Blueberry Cottage Cheese Muffins

• Cottage Cheese: Adds moisture and a subtle tang while boosting the protein content of these muffins.
• Lemon Zest + Juice: Provides a fresh, bright flavour that balances the sweetness of the blueberries.
• Frozen Blueberries: Offer bursts of juicy flavour. Tossing them in flour helps prevent them from sinking in the batter.
• All-Purpose Flour: Gives the muffins a tender crumb.
• Crumb Topping: A blend of cold butter, flour, brown sugar, lemon zest, and cinnamon that adds a bakery-style touch.

OTHER RECIPES YOU MIGHT LIKE

High Protein Tiramisu

PB & J Chia Pudding

Grain-Free Miso Blondies

Nutritional Highlights

These muffins are more than just delicious—they’re also nourishing:

• Protein Boost: Thanks to the cottage cheese and eggs, each muffin has more protein than your average baked good.
• Rich in Antioxidants: Blueberries are packed with antioxidants, which help protect your body from oxidative stress.
• Vitamin C: The fresh lemon juice and zest provide a good source of vitamin C to support your immune system.
• Lower in Fat: Using cottage cheese helps keep the muffins moist without relying on a lot of oil or butter.

Substitutions + Customizations

Whether you’re accommodating dietary needs or just working with what you have, these muffins are easy to adapt:

• Make it gluten-free: Swap the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Use fresh blueberries: If you have fresh blueberries, they work just as well—no need to toss them in flour.
• Reduce sugar: Cut back on the sugar if you prefer a less sweet muffin, or use a natural sweetener like maple syrup or coconut sugar.
• Add crunch: Sprinkle sliced almonds or crushed walnuts over the crumb topping before baking for extra texture.

These Lemon Blueberry Cottage Cheese Muffins are the perfect combo of fresh flavour, satisfying texture, and nourishing ingredients. Enjoy them with your morning coffee, as a post-workout snack, or anytime you need a pick-me-up with a lemony twist!

Print Pin

Lemon Blueberry Cottage Cheese Muffins

These Lemon Blueberry Cottage Cheese Muffins are soft, protein-packed, and bursting with fresh lemon flavour and juicy blueberries, topped with a buttery crumb for the perfect bite.

Course Breakfast, Snack

Prep Time 10 minutes

Cook Time 25 minutes

Servings 12 Muffins

Calories 203kcal

Equipment

• 1 Muffin Tin

Ingredients

For The Muffins

• 1 cup Plain Cottage Cheese Low Fat
• 1/2 cup Sugar
• 1/4 cup Unsalted Butter
• 1/4 cup Milk of choice (I used 2%)
• 3 tbsp Lemon Juice
• 2 each Eggs
• 1 1/2 cup All Purpose Flour
• 2 tbsp Lemon Zest (about 3 large lemons)
• 1 tsp Baking Soda
• 1/2 tsp Cinnamon
• 1/4 tsp Salt
• 1 1/2 cup Frozen Blueberries Tossed in about 1 tbsp flour

For The Streusel

• 6 tbsp Unsalted Butter Cold and cut into small cubes
• 1/4 cup All Purpose Flour
• 1/4 cup Brown Sugar
• 1 tbsp Lemon Zest
• 1/2 tsp Cinnamon
• 1/4 tsp Salt

Instructions

• Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
• Prepare the crumb topping:In a small bowl, combine cold cubed butter, flour, brown sugar, lemon zest, cinnamon, and salt. Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture is crumbly. Refrigerate until ready to use.
• In a large bowl, whisk together the melted butter, sugar, vanilla extract, cottage cheese, milk, eggs, and lemon juice until well combined and smooth.
• In a separate bowl, whisk together the flour, baking soda, lemon zest, salt, and cinnamon. Gradually stir the dry ingredients into the wet mixture until just combined. Do not over mix.
• Toss frozen blueberries in 1 tablespoon of flour (to prevent sinking), then gently fold them into the batter.
• Divide the batter evenly among the 12 muffin cups, about 1/4 cup of batter per muffin cup. Sprinkle the crumb topping generously over each muffin.
• Bake for 22–25 minutes, or until the tops are golden and a toothpick inserted into the centre comes out clean.
• Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

Store muffins in an air-tight container and keep refrigerated for up to one week.

Nutrition

Serving: 1Muffin | Calories: 203kcal | Carbohydrates: 21g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 63mg | Sodium: 262mg | Potassium: 60mg | Fiber: 1g | Sugar: 15g