Cottage Cheese Blueberry Muffins

Gluten free blueberry cottage cheese muffins with streusel topping on a plate.

These Cottage Cheese Blueberry Muffins are moist, protein packed, and naturally gluten free, studded with juicy blueberries and finished with a crumbly streusel top.

Course Breakfast

Cuisine American

Keyword Cottage Cheese Blueberry Muffins

Prep Time 10

Cook Time 18

Servings servings

Calories 204kcal

Author Jason Decker

Ingredients

For the muffins:

1 cup cottage cheese
3/4 cup coconut sugar
1/4 cup coconut oil or any other oil of your choice
1/4 cup honey or maple syrup
2 large eggs
2 teaspoons lemon zest
1 1/2 cup gluten-free flour mix
1/4 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon lemon juice fresh squeezed
1 cup fresh blueberries

For the streusel:

1/4 cup almond flour
1 teaspoon gluten-free flour mix
1 teaspoon water

Instructions

Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
In a mixing bowl, combine the cottage cheese, sugar, oil, honey, eggs, and lemon zest. Whisk by hand until well incorporated.
3/4 cup coconut sugar, 1/4 cup coconut oil, 1/4 cup honey or maple syrup, 2 large eggs, 2 teaspoons lemon zest, 1 cup cottage cheese
Add the gluten-free flour mix, almond flour, baking powder, and baking soda. Stir gently.
1 1/2 cup gluten-free flour mix, 1/4 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda
Fold in the lemon juice and fresh blueberries using a spatula to avoid breaking the berries.
1 tablespoon lemon juice, 1 cup fresh blueberries
Prepare the streusel: In a small bowl, mix the almond flour, gluten-free flour, and water until a crumbly texture forms.
1/4 cup almond flour, 1 teaspoon gluten-free flour mix, 1 teaspoon water
Fill the muffin liners with batter and sprinkle the streusel on top.
Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven, let cool for 10 minutes in the tin, then take them out and place on a wire rack to cool completely.

Notes

Don’t overmix the batter—this helps keep the muffins soft and fluffy.
Use a silicone muffin pan or muffin liners for easy removal.
If using frozen blueberries, don’t thaw them before adding to the batter.
Want a fluffier texture? Separate the eggs, beat the whites until stiff, and fold them in at the end.
Add a touch of cinnamon or vanilla for a little extra flavor.
Bake until the tops are golden brown and a toothpick comes out clean.

Nutrition