Recipes
Lemon and Blueberry Cottage Cheese Muffins
These cottage cheese muffins are infused with lemon and blueberries, creating a wonderfully moist treat. Perfect for a quick breakfast or a scrumptious snack, they pair beautifully with almond butter or yogurt for a nutritious start to your day.
Serves
12
Prep Time
20 min
Cook Time
20 min
Print RecipeIngredients
- 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
- Step 1
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.
- Step 2
In separate bowl, whisk together eggs, cottage cheese, butter, lemon zest, lemon juice and vanilla.
- Step 3
Stir egg mixture into flour mixture just until moistened; fold in blueberries. Divide batter evenly among prepared muffin cups.
- Step 4
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.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 200 |
| Fat | 7 g |
| Saturated Fat | 3 g |
| Trans Fat | 0 g |
| Carbohydrate | 27 g |
| Fibre | 1 g |
| Sugars | 11 g |
| Protein | 6 g |
| Sodium | 280 mg |
