Recipes / Desserts / Lemon and blueberry muffins
Breakfast
Afternoon snack
Light
Baked
Lemon and blueberry muffins
Light muffins made with oats, cottage cheese and blueberries, sweetened with maple syrup and packed with lemon.
- Cooking
- 16–18 min
- Prep
- 10 min
- Difficulty
- Easy
Per serving
177 kcal
Protein · 21 %
9 g
Fat · 32 %
6 g
Carbs · 47 %
20 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 6 servings
- 150 g full-fat cottage cheese
- 40 g maple syrup or honey
- 35 ml semi-skimmed milk
- 25 g ground almonds
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 80 g jumbo rolled oats
- 40 g wholemeal flour
- 2 large eggs
- 60 g fresh blueberries
- 1 lemon, zest and juice
Makes 6 muffins; one serving is one muffin.
Step by step
- Blend the cottage cheese, syrup, milk, eggs and flour until smooth.
- Add the oats, ground almonds, baking powder and bicarbonate of soda and mix again.
- Gently fold in the blueberries and the lemon zest and juice.
- Divide the mixture between 6 muffin cases.
- Bake at 160 °C for 16 to 18 minutes, until set and golden.
- Leave to cool for 5 to 10 minutes before eating.