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Lemon Berry 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.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 6 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.
Keyword Cottage cheese muffins High protein pancake muffins Lemon berry muffins Healthy breakfast meal prep Gluten-free muffin recipe Protein muffins for kids Meal prep muffins