Question 1: What does cottage cheese do in muffins?

It adds moisture and a boost of protein without any noticeable flavor. You won't taste it at all! It just gives the muffins a satisfying texture and makes them a little more filling than your average muffin.

Question 2: Can I use fresh blueberries instead of frozen?

Yes! Fresh blueberries work fine. Just toss them in a tablespoon of flour before folding into the batter. Keep in mind that the thick batter can crush them a bit more easily than frozen, so fold gently.

Question 3: Can I use regular flour instead of gluten-free?

Absolutely — all-purpose flour is a straight 1:1 swap if gluten isn't a concern for you.

Question 4: Can I substitute the honey?

Maple syrup works as a 1:1 swap and has a similar sweetness that pairs well with lemon and blueberry.

Lemon Blueberry Cottage Cheese Muffins (Gluten-Free)

Ingredients

Lemon-Blueberry Cottage Cheese Muffins

1⅓ cups cottage cheese
½ cup honey
⅓ cup avocado oil
2 eggs
1 teaspoon vanilla
5 teaspoons lemon zest (1 lemon)
¼ cup lemon juice (1 lemon)
2 cups gluten-free flour (+1 tablespoon for tossing blueberries in)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ cups blueberries, fresh or frozen (If using fresh, skip the rinsing step but still toss in flour before folding in gently)

Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest

Instructions

Preheat your oven to 375°F and grease or line a 12-cup muffin tin.
In a large bowl, whisk together the cottage cheese, honey, avocado oil, eggs, vanilla, lemon zest, and lemon juice until well combined.
Sprinkle the flour, baking powder, baking soda, and salt over the wet ingredients and whisk until just incorporated. The batter will be thick, similar to cookie dough.
Keep blueberries frozen until you're ready to use them. Rinse in a strainer under cold water until the water runs clear, then pat dry and toss with 1 tablespoon of flour. Gently fold into the batter. Frozen blueberries hold up better in a thick batter like this, but fresh work too (skip the rinsing and just toss in the flour).
Scoop the batter into the prepared muffin tin. I find that using a cookie scoop and adding 2 big scoops per muffin cup works best. Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
(Optional) While the muffins bake, stir together the lemon glaze ingredients. Once the muffins have cooled, drizzle with the glaze. It really brightens the lemon flavor.

Notes

If skipping the glaze in Step 6, you can add a sprinkle of sugar before baking. This will give the muffins a sparkly, bakery-style finish.

Author: Lindsay
Prep Time: 15
Cook Time: 20-24 minutes
Category: Breakfast, Snack
Method: Baking
Diet: Gluten-Free