Cottage Cheese Lemon Blueberry Muffins

Birds-eye view of 4 blueberry lemon cottage cheese muffins. Next to it some blueberries.

Cottage Cheese Lemon Blueberry Muffins

Author: Anna Hart

These cottage cheese blueberry banana muffins are soft, fluffy, and naturally sweetened with dates. They're also high in protein thanks to the addition of cottage cheese.

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Prep Time: 10

Baking Time: 20

Total Time: 30

Servings: 12 muffins

Ingredients

Dry ingredients

1 cup (150 g) white whole wheat flour
2 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon lemon zest *use an organic lemon

Wet Ingredients

¾ cup (210 g) cottage cheese
2 eggs
¼ cup (60 g) oil *I used rapeseed- see notes
⅛ cup (30 g) milk of choice *I used soy
24 dates (Deglet Noor)
⅛ cup (30 g) fresh lemon juice fresh (about 1 large lemon) *or granulated sugar- see notes

Fold In

½ cup (75 g) fresh blueberries *cleaned

You can find detailed step-by step-photos above the recipe card.

Instructions

Preheat your oven to 350°F (180°C ) and line a muffin tin with paper liners.
In a large bowl, whisk together whole wheat flour, baking powder, baking soda, and lemon zest.
1 cup white whole wheat flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp lemon zest
Add the lemon juice, eggs, oil, milk of choice, dates and cottage chees to a blender. Blend until smooth and creamy.
¾ cup cottage cheese, 2 eggs, ¼ cup oil, ⅛ cup milk of choice, 24 dates (Deglet Noor), ⅛ cup fresh lemon juice fresh (about 1 large lemon)
Pour the blended wet mixture into the dry ingredients and gently stir until just combined. Don’t overmix.
Fold in the blueberries. If the batter feels too thick, add a splash of milk (about ⅛ cup) to loosen it slightly.
½ cup fresh blueberries
Bake for about 20-23 minutes, or until a toothpick inserted into the center comes out mostly clean. Let the muffins cool in the pan for 5-10 minutes before transferring to a wire rack. Let cool completely.

Equipment

1 (stick) blender
1 large mixing bowl + spatula
1 muffin tin + liners
1 wire rack

Notes

Type of oil: Any neutral type of oil would work- I like rapeseed. If you don't mind the taste you could also try light olive oil.
Sweetness: These muffins are lightly sweetened with dates.
If you’d like sweeter muffins, add ½ cup (110 g) granulated sugar to the blender with the wet ingredients. You’ll also need to increase the flour to 1 ¾ cups (260 g) instead of 1 ¼ cups to keep the muffins soft and fluffy. Yes, definitely. Don't use any liquid sweeteners like maple syrup, as they can throw off the texture of the batter.
Picky eaters tip: If your toddler has a favorite fruit other than blueberries, feel free to let them choose what goes in. Raspberries, chopped strawberries, blackberries, or even little apple pieces work really well here.
Storage: Store the muffins in an airtight container in the fridge for up to 4 days or freeze for up to 3 months- just thaw or warm briefly before serving.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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