The BEST Healthy Lemon Blueberry Muffins
These Protein Lemon Blueberry Muffins are SO yummy. Soft, moist, made with juicy blueberries, and just the right amount of fresh lemon flavor! I especially love how the cottage cheese blends seamlessly into the batter, giving the muffins extra moisture and a little protein boost without any texture issues. And that streusel topping? Lightly sweet with a hint of lemony goodness — seriously next-level good!
If you’ve been looking for a healthy muffin recipe that actually tastes bakery-worthy (without a ton of effort) and has extra protein in it, this one is truly the best. Trust me, you’re going to LOVE them!
RELATED: Cottage Cheese Muffins
Why You’ll Love This Recipe
- 5 Grams Protein: Thanks to the cottage cheese, these muffins are higher in protein and so good!
- Easy to Make: Everything comes together in about 30 minutes, and the blender makes it even easier.
- Light & Fluffy: The texture is soft and tender, with juicy blueberry in every bite.
- Healthier Ingredients: Made with maple syrup, coconut oil, and wholesome ingredients for a healthier option!
- Freezer-Friendly: Perfect for meal prepping — just store them in the freezer for a quick breakfast anytime. The reheat deliciously!
- Fresh, Bright Flavor: The lemon zest and juice give these muffins that light, refreshing flavor that tastes like all things spring!
Blueberry Lemon Muffins Ingredients
You’ll only need a few simple ingredients for this easy recipe! Here’s what you’ll need to get started:
- Cottage Cheese – High-quality whole milk cottage cheese works best!
- Maple Syrup
- Vanilla Extract
- Lemon Juice – Freshly squeezed is definitely the way to go in this recipe.
- Eggs
- Coconut Oil – Melted and cooled.
- All-Purpose Flour – Gluten-free all-purpose flour works great, too!
- Baking Powder/Salt
- Lemon Zest
- Blueberries – Fresh or frozen blueberries work great in the batter. However, I like to add fresh blueberries on top!
Streusel Topping
- Oat Flour – All-purpose flour, gluten-free flour, or almond flour are all great alternatives.
- Brown Sugar
- Lemon Zest
- Melted Coconut Oil – Or butter.
- Blueberries (topping)
How to Make Lemon Blueberry Muffins
I love that this recipe comes together with just a blender, a bowl, and a muffin tin! Here’s how to make Easy Lemon Blueberry Muffins that are healthy and higher in protein:
- Preheat the oven and line a muffin tin.
- Blend cottage cheese, maple syrup, vanilla, lemon juice, and eggs until smooth, then mix in melted and cooled coconut oil.
- In a large bowl, whisk together flour, baking powder, salt, and lemon zest.
- Pour the wet ingredients into the dry and gently mix until just combined, then fold in the blueberries.
- Scoop the batter into the muffin liners, about 3/4 of the way full.
- Mix the streusel topping ingredients and sprinkle over each muffin, adding extra blueberries on top.
- Bake for 25-30 minutes, let cool slightly, and enjoy!
Tip: Be careful not to overbake! They’re done when the tops are set and just lightly golden.
Blueberry Cottage Cheese Muffins Tips
- Don’t overmix the batter! Stir until just combined for light, fluffy muffins.
- Use room temperature ingredients to help everything mix together more smoothly and make for a great batter.
- Fresh lemon zest and juice give the best bright flavor!
- Use an ice cream scoop to evenly scoop the batter into a muffin tin.
- Every oven is a little different, so be sure to watch the baking time. I recommend to start checking around 25 minutes.
- Frozen blueberries work just as great as fresh! Just add them straight from the freezer into the batter and bake.
You’ll Also Love: Date Cake Recipe
Variation Ideas
Gluten-Free: Use your favorite gluten-free all-purpose flour blend for a gluten-free version. This works much better than just swapping for oat flour or almond flour!
Extra Protein: Swap a tiny bit of the flour for vanilla protein powder (about 1/4 cup) to add more protein to these muffins.
Lemon Poppyseed: Stir in 1-2 teaspoons of poppy seeds into the batter for a fun spring-inspired twist!
Lemon Raspberry Muffins: Substitute raspberries (or even blackberries) instead of blueberries for a different flavor!
TIP – Try this recipe! Gluten-Free Lemon Raspberry Muffins
How to Store Lemon Blueberry Muffins
Room Temperature: These muffins are delicious fresh! Keep them at room temp for up to 24 hours (making sure they cool completely before adding them to a container).
Refrigerator: Store in an airtight container in the fridge for up to 4-5 days.
Freezer: Freeze muffins in a freezer-safe bag or container for up to 3 months. I like to wrap them individually to make mornings even easier!
Reheat: Microwave for 15-30 seconds to add the moisture back in and warm muffins that have been refrigerated or frozen.
Lemon Recipes You’ll Love
- Vegan Lemon Blueberry Cake
- Lemon Ice Cream
- Gluten-Free Lemon Bars
- Vegan Berry Lemon Curd Tart
- Strawberry Lemonade Cupcakes
More Healthy Muffins
- Blueberry Banana Protein Muffins
- Carrot Cake Muffins
- Healthy Chocolate Chip Muffins
- Chocolate Zucchini Muffins
- Gluten-Free Healthy Rhubarb Muffins
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Cottage Cheese Blueberry Muffins (Healthy Recipe)
Equipment
Ingredients
- 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
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 (topping)
Instructions
- Zest the lemon for both the muffin batter and streusel.
- Preheat the oven to 350 degrees F and line a muffin tin.
- Combine the cottage cheese, maple syrup, vanilla, lemon juice, and eggs in a blender.
- Blend until smooth.
- Add in the melted and cooled coconut oil and blend.
- Mix the flour, baking powder, zest, and salt in a large mixing bowl.
- Pour the liquid mixture into the dry and mix until just combined.
- Fold in the blueberries.
- Pour the batter into the muffin tin.
- Mix the streusel topping and sprinkle over each muffin.
- Add extra blueberries over the streusel on each muffin.
- Bake for 25-30 minutes.
- Let cool for a few minutes and enjoy!
Video
Notes
- If possible, use room temperature ingredients to help everything mix together more smoothly and make for a great batter.
- Use an ice cream scoop to evenly scoop the batter into a muffin tin.
- Every oven is a little different, so be sure to watch the baking time. I recommend to start checking around 25 minutes.
- Frozen blueberries work just as great as fresh! Just add them straight from the freezer into the batter and bake.
Barb says:
These are so yummy! I love the tenderness and the combo of classic flavors.
JOL Team replied:
Thank you for the kind words. So glad you loved them!
Brady says:
The combo of flavors here is so classic, and the crumble topping is great.
JOL Team replied:
So glad you enjoy this recipe! Thank you for the review.
Sally says:
I loved this recipe with the protein from the cottage cheese and the ingredients like coconut oil . The lemon streusel topping was so good and we all enjoyed it at home.
JOL Team replied:
So glad you loved it!
Kim says:
I loved how quick these came together in a blender, quick and delicious!
JOL Team replied:
Thanks for sharing Kim!
Daisy says:
These muffins have amazing flavor and great texture. I loved the cottage cheese addition! Great recipe.
JOL Team replied:
So glad you love them Daisy!
Kiana says:
I doubled the lemon juice and zest and used some butter instead of part of the coconut oil since I ran out. They turned out great, will be making again. Thank you!!
They weren’t quite sweet enough for my husband but I thought they were perfect.
JOL Team replied:
Hey Kiana, Thank you for sharing. So glad you enjoyed them!
Lily says:
Very good!! The kids and I really liked them. The sterusel made a lot and really didn’t add too much. Kinda grainy. I will probably just sprinkle with brown sugar instead next time. It would be great if there was a metric measurements option. Thanks for a great recipe!!
Jar Of Lemons replied:
Thanks for the review, Lily. I appreciate the comments as well!
Brittany says:
The muffins are a lovely texture. I personally would like more lemon zest in mine but it has bursts from the blueberry to help out.
My only feedback is that my strudel topping was more of a sandy consistency and did not stick to the muffins like I had hoped. I will me making them again and tweaking it as I go. Thanks for the new morning snack inspiration!
Kris says:
These are delicious and I’m happy with the macros and flavors. A tiny adjustment next time, I’ll use nonstick avocado spray in my muffin liners. I want every bite of these delicious morsels!
Jar Of Lemons replied:
Great idea, Kris. I’m glad you enjoyed these muffins!
Jennifer says:
These turned out so good and my boys devoured them! I substituted butter for the coconut oil and it worked perfectly. Next time I will add more lemon juice and zest. Maybe it was the lemons I was using, but I felt like it needed a little more lemon flavor. Definitely a keeper!
Jar Of Lemons replied:
Oh good, I’m glad to hear your substitution worked well! I appreciate the kind words. Thanks for the review. 🙂
Cinnamon says:
Made these yesterday, replaced half the flour with almond flour and was absolutely amazing.
Jar Of Lemons replied:
So glad you enjoyed these muffins!