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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.
Prep Time10 mins
Cook Time25 mins
Course: Breakfast, Snack
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