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High-Protein Lemon Blueberry Cottage Cheese Muffins

Three golden-brown blueberry cottage cheese muffins with a sparkling sugar crust served on a white plate.
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Make these soft, moist, and high-protein blueberry muffins using cottage cheese. They are quick to prepare, perfect for a healthy breakfast, snack, or meal prep.

Ingredients

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  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup low-fat cottage cheese
  • 1/4 cup unsweetened applesauce
  • 1/4 cup milk (any kind)
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the sugar, egg, cottage cheese, applesauce, milk, lemon zest, and vanilla extract until the mixture is smooth. You can use a blender for the cottage cheese mixture if you prefer a completely smooth batter, which helps create fluffy protein muffins.
  4. Pour the wet ingredients into the dry ingredients. Mix them gently with a spatula until just combined. Do not overmix the batter.
  5. Gently fold in the blueberries. If using frozen blueberries, do not thaw them first.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. These are excellent freezer friendly muffins for later.

Notes

  • For an extra bright flavor, you can add a simple lemon glaze by whisking 1/2 cup powdered sugar with 1 tablespoon of lemon juice and drizzling it over the cooled muffins.
  • These muffins freeze well. Store cooled muffins in an airtight container in the freezer for up to three months. Thaw them on the counter before eating.
  • If you want a lower calorie muffins option, reduce the granulated sugar by 1 tablespoon and substitute it with a zero-calorie sweetener equivalent.

Nutrition

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