There’s something so comforting about a warm mini muffin, and these little blueberry–lemon beauties are extra special thanks to the creamy cottage cheese blended right in. They’re soft, bright, high-protein, and the perfect tiny treat when you want something nourishing but still sweet.
Ingredients
- 1 cup cottage cheese (small curd or whipped)
- 1 cup blueberries (fresh or frozen)
- 1 cup all-purpose flour
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp honey or maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp melted butter or coconut oil
Optional swaps: - Swap flour for oat flour for a heartier texture.
- Use Greek yogurt in place of half the cottage cheese if you prefer a smoother crumb.
Steps
- Blend the cottage cheese, egg, melted butter, vanilla, honey, and lemon juice until smooth. Don’t worry if it stays a little textured that’s normal.
- In a bowl, whisk the flour, baking powder, baking soda, salt, and lemon zest. This keeps the muffins fluffy.
- Pour the wet mixture into the dry ingredients and gently mix until just combined. The batter will be thick perfect for mini muffins.
- Fold in the blueberries with a light hand so they don’t burst too much.
- Spoon into a greased mini muffin pan filling each cup almost to the top.
- Bake at 350°F for 10–12 minutes, or until the tops look set and lightly golden.
- Cool for 5 minutes before lifting them out they firm up as they rest.
Chef’s Tips
- Lightly coat your blueberries in a teaspoon of flour so they don’t sink.
- If using frozen berries, don’t thaw them this keeps the muffins from turning purple.
- Store leftovers in the fridge for up to 4 days, or freeze them for quick protein snacks.
- Lemon Poppy: Add 1 tbsp poppy seeds for a little crunch.
- Berry Mix: Use half blueberries and half raspberries for a brighter flavor.
- High-Protein Boost: Stir in 2 tbsp vanilla protein powder and add 1–2 tsp extra milk if the batter thickens.