Lemon and Blueberry Cottage Cheese Muffins

  • Serves: 12
  • Cooking Time: 20 MINS
  • Total Calories: 200 CALS

Nutrients per serving:

  • Protein: 6g
  • Fat: 7g
  • Carbs: 27g


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.


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


  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • pinch ground nutmeg
  • 2 eggs
  • 1 cup cottage cheese
  • 1/3 cup unsalted butter, melted
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup blueberries