Lemon blueBerry Cottage Cheese Pancake Muffins
These Lemon Berry Cottage Cheese Pancake Muffins are light, fluffy, and packed with protein — perfect for meal prep, freezer-friendly, and kid-approved! Gluten-free and naturally sweetened.
Creator: Leslie Stokes
You know I’m always looking for breakfast ideas that are quick, protein-packed, and don’t leave my kitchen a disaster zone. These Lemon Berry Cottage Cheese Pancake Muffins are a total win. They’re bright and fresh with that zingy lemon flavor, sweetened naturally with maple syrup or honey, and they seriously taste like a pancake-muffin hybrid (which is as dreamy as it sounds).
I’ve been making a batch of these at the start of the week and throwing them into my kids’ lunchboxes or grabbing one as I’m running out the door. They freeze like a dream, reheat in seconds, and are honestly just one of those recipes you’ll want to make on repeat — especially during berry season.
Plus, they sneak in cottage cheese for a boost of protein and creaminess without tasting “healthy.” You can totally add a scoop of vanilla protein powder if you want to take them to the next level. I’ve tested them both ways and they’re great either way!
The texture is soft and cakey, the lemon adds a fresh pop, and the berries bring a little juicy burst in every bite. They’re gluten-free, freezer-friendly, kid-approved, and make the easiest breakfast or snack.
Make a double batch. You’ll thank yourself later.
how to freeze
Lemon Berry Cottage Cheese Pancake Muffins
Ingredients
- ¾ cup cottage cheese
- 2 eggs
- 1 tsp vanilla extract
- ¼ cup maple syrup or honey
- Zest of 1 lemon
- ½ cup gluten-free flour or oat flour
- ½ tsp baking powder
- ½ cup blueberries fresh or frozen (I like fresh for this recipe)
- 1 scoop lemon or vanilla protein powder
Let's Make It
- Preheat oven to 350°F and grease a muffin tin.
- Blend cottage cheese, eggs, vanilla, maple syrup, and lemon zest until smooth.
- Stir in flour, baking powder, and protein powder if using.
- Gently fold in berries and pour batter evenly into the muffin tin (makes 6 muffins).
- Bake for 18–22 minutes or until golden on top and a toothpick comes out clean.
- Let cool and store in the fridge for up to 4 days, or freeze for up to 2 months.
Nutrition Facts
Nutrition Info (Per Muffin, with protein powder):
Calories: 118
Protein: 9.5g
Carbs: 11g
Fat: 5g
Fiber: 1g
Sugar: 5g
