Q1: Can you actually taste the cottage cheese in the finished muffins?

No, not at all! That's the magic of this recipe. When you blend the cottage cheese with the other wet ingredients, the curds are completely puréed, resulting in a perfectly smooth, creamy base. The final muffins have no cheesy taste or texture whatsoever—just an incredibly moist and tender crumb.

Q2: What is the best way to keep my blueberries from sinking to the bottom of the muffins?

A great trick to prevent the blueberries from sinking is to toss them in a small amount of the dry flour mixture before you fold them into the wet batter. This light coating of flour helps them to "grip" the batter and stay suspended as the muffins bake.

Q3: Can I make these muffins without a blender?

To get that signature smooth texture and to make sure the cottage cheese is completely incorporated, a blender is highly recommended . If you don't have a blender, a food processor or an immersion blender would be the next best choices. Mixing by hand will not break down the cottage cheese curds and will result in a lumpy texture.

Q4: How do I make my own oat flour for the streusel?

It's incredibly easy! Simply place old-fashioned rolled oats into a blender or a food processor and blend on high speed until they have turned into a fine, flour-like powder. It only takes about 30-60 seconds.

Q5: Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, which makes this a great recipe to enjoy year-round. Do not thaw them first. Add them to the batter straight from the freezer. This will help prevent them from bleeding their color throughout the entire batter.

The Best Moist & Easy Lemon Blueberry Muffins (Secretly Healthy!)

A recipe for moist and flavorful Lemon Blueberry Muffins with a high-protein base of cottage cheese. The batter is made quickly and easily in a blender for a smooth texture, combining cottage cheese with maple syrup, lemon, and eggs. Fresh blueberries are folded into the batter, which is then topped with a sweet and crunchy oat flour streusel and extra berries before being baked until golden.

Author: Grace
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 53 minutes (includes cooling time)
Yield: 12 muffins 1x
Category: Breakfast
Method: Blending, Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Muffins:
3/4 cup cottage cheese (whole milk works best)
1/2 cup maple syrup
1 teaspoon vanilla extract
2 Tablespoons lemon juice
2 large eggs
1/4 cup coconut oil (melted and cooled)
1 1/2 cup all-purpose flour (or gluten-free all-purpose flour)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon lemon zest
1/2 cup blueberries
For the Streusel Topping:
1/2 cup oat flour (or all-purpose flour)
1/3 cup brown sugar
1 teaspoon lemon zest
2 Tablespoons melted coconut oil or butter
Extra blueberries, for topping

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Instructions

Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
Zest a lemon to get enough for both the muffin batter and the streusel topping.
Make the Batter: In a blender, combine the cottage cheese, maple syrup, vanilla, lemon juice, and eggs. Blend until smooth.
Add the melted and cooled coconut oil and blend again briefly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, 1 teaspoon of lemon zest, and salt.
Pour the liquid mixture from the blender into the dry ingredients and mix until just combined. Do not overmix.
Gently fold in the 1/2 cup of blueberries.
Pour the batter evenly into the prepared muffin liners.
Make the Streusel: In a small bowl, mix together the oat flour, brown sugar, and 1 teaspoon of lemon zest. Stir in the melted coconut oil or butter until a crumbly mixture forms.
Sprinkle the streusel topping over each muffin, then add a few extra blueberries on top of the streusel.
Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

Notes

Using a blender is key to achieving a smooth batter without the texture of cottage cheese curds.
Be careful to mix the wet and dry ingredients only until they are just combined to ensure the muffins are tender.
The recipe provides an option to use gluten-free all-purpose flour for a gluten-free version.

Nutrition

Serving Size: 1 muffin
Calories: 220-280
Sugar: 18-24 g
Sodium: 180-220 mg
Fat: 10-14 g
Saturated Fat: 7-10 g
Trans Fat: 0 g
Carbohydrates: 28-35 g
Fiber: 2-3 g
Protein: 6-8 g
Cholesterol: 35-50 mg

Find it online: https://www.eatswithsoul.com/lemon-blueberry/