Recipes

Lemon and Blueberry Cottage Cheese Muffins

Cottage cheese makes these classic muffins super moist and tender. They’re delicious as a grab-and-go breakfast spread with almond butter and a few slices of banana.
Serves 12
Prep Time 20 min
Cook Time 20 min
Print Recipe

Ingredients

  • 2 cups (500 mL) all-purpose flour
  • ½ cup (125 mL) granulated sugar
  • 2 tsp (10 mL) baking powder
  • ½ tsp (2.5 mL) baking soda
  • ½ tsp (2.5 mL) salt
  • Pinch ground nutmeg
  • 2 eggs
  • 1 cup (250 mL) cottage cheese
  • ⅓ cup (75 mL) unsalted butter, melted
  • 1 tsp (5 mL) lemon zest
  • 3 tbsp (45 mL) lemon juice
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) blueberries

Instructions

  • Step 1

    Preheat oven to 400°F (200°F). Line 12 muffin cups with paper liners. In large bowl, whisk together flour, sugar, baking powder, baking soda, salt and nutmeg. Set aside.

  • Step 2

    In separate bowl, whisk together eggs, cottage cheese, butter, lemon zest, lemon juice and vanilla.

  • Step 3

    Stir egg mixture into flour mixture just until moistened; fold in blueberries. Divide batter evenly among prepared muffin cups.

  • Step 4

    Bake for 20 to 22 minutes or until muffins are golden brown and tops spring back when lightly pressed. Place pan on rack; let cool.

Paperclip IconTips

  • Substitute blackberries or raspberries for blueberries if desired.
  • Use fresh or frozen blueberries; if using frozen, do not thaw before using.

Nutrition Facts

Per serving
Calories200
Fat7 g
Saturated Fat3 g
Trans Fat0 g
Carbohydrate27 g
Fibre1 g
Sugars11 g
Protein6 g
Sodium280 mg

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