Description

Craving a breakfast or snack that’s both delicious and nutritious? Cottage Cheese Blueberry Muffins are a delightful treat, combining the creamy, protein-rich texture of cottage cheese with the bright, tangy flavors of lemon and blueberries, topped with a crunchy streusel.

Ingredients

Scale

Cottage Cheese Blueberry Muffins use simple ingredients to create a moist, flavorful muffin with a crunchy topping. Here’s what you’ll need for ~12 muffins:

Muffin Batter:

¾ cup cottage cheese (whole milk): Adds protein and moisture for a tender crumb.
½ cup maple syrup: Provides natural sweetness.
1 teaspoon vanilla extract: Enhances sweetness with a warm note.
2 tablespoons lemon juice: Adds bright, tangy flavor.
2 large eggs: Bind the batter and add structure.
¼ cup coconut oil (melted and cooled): Contributes richness and tenderness.
1 ½ cups all-purpose flour (or gluten-free all-purpose flour): Forms the muffin’s structure.
1 ½ teaspoons baking powder: Leavens for a light texture.
¼ teaspoon salt: Balances sweetness.
1 teaspoon lemon zest: Adds zesty, citrusy brightness.
½ cup blueberries: Provides juicy, sweet bursts.

Streusel Topping:

½ cup oat flour (or all-purpose flour): Creates a crumbly texture.
⅓ cup brown sugar: Adds sweet, caramel-like flavor.
1 teaspoon lemon zest: Enhances with citrusy notes.
2 tablespoons melted coconut oil or butter: Binds the streusel for crunch.
Extra blueberries (topping): Adds visual appeal and flavor.

Why These Ingredients Matter

Cottage Cheese: Boosts protein and keeps muffins moist without extra fat.
Lemon Juice and Zest: Add a bright, tangy contrast to the sweet blueberries.
Blueberries: Provide juicy bursts and antioxidants.
Streusel Topping: Adds a crunchy, sweet layer for texture contrast.

Substitutions and Variations

Cottage Cheese: Substitute with full-fat Greek yogurt for similar moisture and protein.
Maple Syrup: Replace with honey or agave nectar (use ⅓ cup for a slightly less sweet muffin).
Coconut Oil: Swap with melted butter, vegan butter, or vegetable oil.
Blueberries: Use raspberries, blackberries, or chopped strawberries for a different berry flavor.
Vegan Option: Use plant-based cottage cheese or yogurt, flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg), vegan butter or coconut oil, and ensure maple syrup is vegan.
Gluten-Free: Use a 1:1 gluten-free flour blend for batter and oat flour or gluten-free flour for streusel.
Nutty Streusel: Add 2 tablespoons chopped almonds or pecans to the streusel.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Gather and Prep

Gather all ingredients: ¾ cup cottage cheese, ½ cup maple syrup, 1 teaspoon vanilla extract, 2 tablespoons lemon juice, 2 large eggs, ¼ cup coconut oil, 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, 1 teaspoon lemon zest, ½ cup blueberries, ½ cup oat flour, ⅓ cup brown sugar, 1 teaspoon lemon zest (for streusel), 2 tablespoons melted coconut oil or butter, and extra blueberries.
Zest a lemon to yield 2 teaspoons total (1 for batter, 1 for streusel).
Preheat the oven to 350°F (175°C).
Line a standard 12-cup muffin tin with liners.

Tip: Use paper or silicone liners for easy removal; no oil spray needed unless liners are prone to sticking.

Step 2: Blend Wet Ingredients

In a blender, combine ¾ cup cottage cheese, ½ cup maple syrup, 1 teaspoon vanilla extract, 2 tablespoons lemon juice, and 2 large eggs.
Blend until smooth, about 30-60 seconds.
Add ¼ cup melted and cooled coconut oil and blend briefly to incorporate.

Tip: Ensure coconut oil is cooled to avoid cooking the eggs; blend until smooth for a cohesive batter.

Step 3: Mix the Batter

In a large mixing bowl, combine 1 ½ cups all-purpose flour (or gluten-free flour), 1 ½ teaspoons baking powder, ¼ teaspoon salt, and 1 teaspoon lemon zest.
Pour the blended wet ingredients into the dry ingredients.
Mix gently until just combined, being careful not to overmix.
Fold in ½ cup blueberries with a spatula.

Tip: Mix just until no dry flour remains to keep muffins tender; gently fold blueberries to avoid crushing.

Step 4: Prepare Streusel Topping

In a small bowl, mix ½ cup oat flour (or all-purpose flour), ⅓ cup brown sugar, 1 teaspoon lemon zest, and 2 tablespoons melted coconut oil or butter until crumbly.

Tip: Use a fork to mix the streusel for a coarse, crumbly texture.

Step 5: Fill and Top

Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Sprinkle the streusel topping evenly over each muffin.
Place 2-3 extra blueberries on top of each muffin for decoration.

Tip: Press blueberries lightly into the batter to ensure they stick during baking.

Step 6: Bake

Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the edges are lightly golden.

Tip: Check at 25 minutes to avoid overbaking; muffins should be soft but set.

Step 7: Cool and Serve

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool slightly.
Serve warm or at room temperature for the best flavor.

Tip: Enjoy warm to highlight the juicy blueberries and crunchy streusel.