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Soft, moist muffins packed with juicy blueberries and fresh lemon zest, enriched with cottage cheese for moisture and protein. Topped with a lightly sweet lemon streusel for added crunch and brightness.

Ingredients

Scale
  • 3/4 cup cottage cheese (whole milk variety recommended)
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 2 large eggs
  • 1/4 cup coconut oil (melted and cooled)
  • 1 1/2 cups all-purpose flour (or gluten-free all-purpose flour)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest
  • 1/2 cup blueberries
  • Streusel Topping:
  • 1/2 cup oat flour (or all-purpose flour)
  • 1/3 cup brown sugar
  • 1 teaspoon lemon zest
  • 2 tablespoons melted coconut oil or butter
  • Extra blueberries for topping

Instructions

  1. Zest the lemon for both the muffin batter and streusel topping.
  2. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it.
  3. In a blender, combine cottage cheese, maple syrup, vanilla extract, fresh lemon juice, and eggs; blend until smooth and creamy.
  4. Add melted, cooled coconut oil to the blender and pulse to combine.
  5. In a large bowl, whisk together flour, baking powder, salt, and lemon zest.
  6. Pour the wet ingredients into the dry ingredients and gently stir until just combined.
  7. Fold in the blueberries carefully to avoid crushing.
  8. Divide batter evenly among muffin cups, filling about 3/4 full.
  9. Mix streusel topping ingredients until crumbly and sprinkle generously over the muffins.
  10. Add extra blueberries on top of each streusel-covered muffin.
  11. Bake for 25-30 minutes or until tops are lightly golden and set.
  12. Allow muffins to cool for a few minutes before removing from the tin and serving.

Notes

Use room temperature ingredients for an even, smooth batter., Use an ice cream scoop to portion batter evenly., Begin checking for doneness at 25 minutes to avoid overbaking., Frozen blueberries can be added directly to the batter without thawing., Optional: Substitute Greek yogurt for cottage cheese for a different texture., To prevent blueberries from sinking, toss them lightly in flour before folding into batter., The streusel topping is optional but adds a delightful crunchy, lemony finish., For gluten-free, use a trusted gluten-free all-purpose flour blend., Protein powder can replace 1/4 cup of flour to increase protein content, but avoid adding too much.

Nutrition

Find it online: https://theproteincook.com/lemon-blueberry-muffins/