Lemon Blueberry Cottage Cheese Muffins (Gluten Free)
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Soft, tangy lemon blueberry muffins made with cottage cheese for extra protein (9.7 grams per serving). This gluten-free sweet treat is low in sugar and perfect for meal prepping. They’re also vegetarian and refined sugar free.
There are pairs that just work together. Salt and caramel. Coffee and cream. Chocolate and mint.
Another combination of flavors I enjoy is lemon with blueberries.
In the summer, when I’m looking for a sweet treat to meal prep, you’ll always find these lemon blueberry cottage cheese muffins in my fridge.
The combination of almond flour, oat flour, and coconut flour gives these muffins a soft, cake-like crumble, all while keeping them gluten-free.
And, packed with 9.7 grams of protein per serving, they are a delicious treat that will keep you full for a long time.
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Pin ItIngredients and Substitutes
Cottage cheese (1 cup)
Greek yogurt (3/4 cup)
Eggs (3)
Maple syrup (1/4 cup) – Swap with honey or agave syrup. You can also use a sugar-free option to reduce the calories and sugar.
Vanilla extract (1 1/2 tsp) – Substitute with maple syrup extract or almond extract.
Lemon extract (1/2 tsp) – You can also use fresh lemon juice instead.
Fine almond flour (1 1/2 cups) – I’ve only tested this with almond flour, so I can’t recommend a swap.
Oat flour (1 cup) – I’ve only tested this with oat flour, so I can’t recommend a swap.
Coconut flour (2 tbsp) – Don’t leave out this ingredient; it soaks up the extra liquid from the cottage cheese.
Baking soda (1 tsp)
Salt (1/2 tsp)
Lemon zest, plus extra for the tops (2 tsp) – Swap with lime zest.
Blueberries, small ones if you can, pat them dry (1/3 cup) – Replace with chopped strawberries or raspberries.
How to Make Lemon Blueberry Cottage Cheese Muffins
Step 1. Preheat your oven to 350F and prepare a 12-cup muffin tin with liners and spray them with cooking spray.
Place the cottage cheese, Greek yogurt, eggs, maple syrup, vanilla, and lemon extract into a blender. Blend until it creates a smooth batter.
Step 2. Pour it into a large bowl. Then, add the almond flour, oat flour, coconut flour, baking soda, and salt.
Mix it using a spatula until there are no dry pockets left.
Step 3. Fold in the lemon zest and the blueberries. Don’t worry about the texture; it’s meant to be more pancake-like than dough-like.
Step 4. Pour the batter into the cups, filling them 2/3 of the way.
Step 5. Place them in the oven and bake them for 20-24 minutes, until the tops are set and lightly golden. A toothpick should come out clean.
Step 6. Once they are cooked, remove them from the oven and leave them in the tin for 5 minutes. Then, move them to a rack to cool completely.
You can sprinkle with some fresh lemon zest on top once they are cool.
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Pin ItHow I Would Modify This Recipe
- More lemon flavor: If you want them to be extra lemony, add an extra teaspoon of lemon zest to the batter.
- Change the flavor: You can swap the blueberries for raspberries or diced strawberries. You can even use small chunks of fresh peach.
- Boost the fiber: Add a tablespoon of ground flaxseeds or chia seeds to the dry ingredients.
My Tips & Tricks
- Use full-fat cottage cheese: While you can use any cottage cheese, I’ve found that full-fat creates the softest crumble compared to lower-fat versions.
- Pat the blueberries dry. This is going to help prevent excess moisture and keep them from sinking to the bottom.
- Don’t overfill the cups. They are going to rise more than you’d expect. So, filling them 2/3 of the way is going to create the perfect muffin.
My Storage Tips
Once the muffins have cooled down, place them in an airtight container and keep them in the fridge for up to 5 days.
If you want to keep them for longer, wrap them individually and keep them in a freezer-safe container for up to 2 months.
Lemon Blueberry Cottage Cheese Muffins (Gluten Free)
Cals: 180 Protein: 9.7 Carbs: 17.1 Fat: 8.8
Ingredients
- 1 cup cottage cheese
- 3/4 cup Greek yogurt
- 3 eggs
- 1/4 cup maple syrup
- 1 1/2 tsp vanilla extract
- 1/2 tsp lemon extract
- 1 1/2 cups fine almond flour
- 1 cup oat flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp lemon zest plus extra for the tops
- 1/3 cup blueberries small ones if you can, pat them dry
Instructions
- Heat the oven to 350F. Line a 12-cup muffin tin with liner and spray them with a cooking spray.
- Blend the cottage cheese, Greek yogurt, eggs, maple syrup, vanilla, and lemon extract until completely smooth. A stick blender or a regular blender both work.
- Pour into a large bowl. Add the almond flour, oat flour, coconut flour, baking soda, and salt. Mix with a spatula until no dry pockets remain.
- Fold in the lemon zest and blueberries. The batter will be loose, more like a thick pancake batter than a dough. That’s right.
- Divide between the cups, filling each about two-thirds full.
- Bake 20 to 24 minutes, until the tops are set and lightly golden and a toothpick comes out clean.
- Leave in the tin for 5 minutes, then move to a rack to cool completely.
- Once cool, sprinkle a little fresh lemon zest over the tops.
Notes
- Any cottage cheese works, but full-fat gives the softest crumb.
- The coconut flour matters. It soaks up the extra liquid from the cottage cheese, so don’t leave it out.
- Don’t overfill the cups. There are three eggs in here, and they rise more than you’d expect.
- Keep in an airtight container in the fridge for up to 5 days. They freeze well for 2 months.
- Want more lemon? Add another teaspoon of zest to the batter. The extract carries most of the flavor, so don’t skip it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
