Light, zesty and naturally gluten-free, these blueberry lemon muffins are made with cottage cheese for a soft, protein-rich bake with bursts of juicy berries and citrus in every bite
Ingredients
- 225g cottage cheese
- 2 large eggs
- 1 lemon (juice and zest)
- 1 tbsp H&B honey
- ½ tsp vanilla extract
- 1 tsp gluten-free baking powder
- 80g H&B gluten-free oats
- 7g H&B JBM superfood blend
- 1 tbsp H&B chia seeds
- 150g blueberries
- A pinch of salt
- Icing sugar for dusting (optional)
Method
Step 1
Preheat the oven to 175°C and grease a 12-hole mini muffin tin.
Step 2
In a large bowl or food processor, blend the cottage cheese, eggs, lemon juice and zest, honey and vanilla extract until smooth.
Step 3
In a separate bowl, whisk together the oats, baking powder and a pinch of salt. Fold the dry ingredients into the wet mixture until just combined, then gently stir in the blueberries.
Step 4
Spoon the batter into the prepared muffin tin and bake for 12-15 minutes, or until golden and a skewer inserted into the centre comes out clean.
Step 5
Leave to cool slightly before removing from the tin. Garnish with extra lemon zest and icing sugar. Serve warm or allow to cool completely for storing.
FAQs
Yes, you can swap the eggs for flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) and use a thick dairy-free yoghurt in place of cottage cheese. Use maple syrup instead of honey to keep the recipe fully vegan.
The muffins are ready when they’re lightly golden on top and a skewer inserted into the centre comes out clean. They should also feel springy to the touch and slightly pull away from the edges of the tin.
Absolutely – these muffins freeze well for up to two months. Allow them to cool completely, then store in a freezer-safe container or bag and defrost at room temperature when ready to enjoy.
