Lemon and Blueberry Cottage Cheese Muffins

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Ingredients

Serves
12
-
+
Conversion
Metric
Imperial
2 cup all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
pinch ground nutmeg
2 egg
1 cup cottage cheese
1/3 cup unsalted butter, melted
1 tsp lemon zest
3 tbsp lemon juice
1 tsp vanilla extract
1 cup blueberries
Nutritional Facts
Amount Per Serving
200 Calories
Protein
6g
Fat
7g
Carbs
27g

Directions

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.

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

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

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.

Tips:

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