2 cups all-purpose flour

1/2 cup granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Pinch ground nutmeg

2 eggs

1 cup cottage cheese

1/3 cup unsalted butter, melted

1 tsp lemon zest

3 tbsp lemon juice

1 tsp vanilla extract

½ cup blueberries

½ cup raspberries


Preheat oven to 400°F. Line 12 muffin cups with paper liners or spray with cooking oil spray. In large bowl, whisk together flour, sugar, baking powder, baking soda, salt and nutmeg. Set aside.

In a separate bowl, whisk together eggs, cottage cheese, butter, lemon zest, lemon juice and vanilla. 

Stir egg mixture into flour mixture just until moistened. Gently fold in blueberries and raspberries. Divide batter evenly among prepared muffin cups.

Bake for 20 to 22 minutes or until muffins are golden brown and tops spring back when lightly pressed. Place pan on rack and let cool.

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