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Lemon Blueberry Cottage Cheese Muffins (High Protein)

These Lemon Blueberry Cottage Cheese Muffins are high in protein, packed with fiber, and bursting with fresh lemon flavor. Perfect for breakfast, snacks, and meal prep.
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Total Time 21 minutes
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup cottage cheese or plant-based Greek yogurt
  • 2 large eggs
  • 1/4 cup plant-based milk I like West Life Unsweetened soy milk
  • 1/4 cup maple syrup or applesauce/mashed banana
  • Zest of 1 lemon
  • 2 Tbsp fresh lemon juice
  • 1/4 cup avocado oil
  • 1/2 tsp lemon extract optional
  • 2 tsp vanilla extract
Dry Ingredients
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 Tbsp ground flaxseed
  • 1 Tbsp hemp seeds
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
Fold In
  • 1/2 cup frozen wild blueberries
Optional Topping
  • 2 tsp granulated sweetener for sprinkling on top

Method
 

  1. Preheat oven to 375°F and grease or line a mini muffin tin (I love this silicone one for easy mini muffins).
  2. In a blender or large bowl, combine cottage cheese, eggs, milk, maple syrup, lemon zest, lemon juice, avocado oil, lemon extract, and vanilla until smooth.
  3. In a separate bowl, whisk together both flours, flaxseed, hemp seeds, salt, baking soda, and baking powder.
  4. Add wet ingredients to dry ingredients and stir until just combined. Fold in blueberries.
  5. Divide batter evenly among muffin cups and sprinkle with optional topping if desired. Bake for 12–15 minutes (14 was perfect for me), or until lightly golden and a toothpick inserted in the center comes out clean.
  6. Cool for 5–10 minutes before removing from the pan.

Notes

Storage Tips

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 3 months.
  • Reheat: Microwave for 15–20 seconds or enjoy at room temperature.