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
Ingredients
Nutrition Facts
- Calories
- 200
- Fat
- 7 g
- Saturated Fat
- 3.5 g
- Trans Fat
- 0.2 g
- Carbohydrate
- 27 g
- Fibre
- 1 g
- Sugars
- 11 g
- Protein
- 6 g
- Sodium
- 280 mg
- 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
-
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.
Notes
Substitute blackberries or raspberries for blueberries if desired.
Use fresh or frozen blueberries; if using frozen, do not thaw before using.