Lemon Blackberry Muffins

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Prep Time

15mins

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Time to Table

1hr

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Serves

12

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Ingredients

  • 1 3/4 cups all purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon allspice
  • 1 cup Daisy Cottage Cheese
  • 1/2 cup canola oil
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon grated lemon zest
  • 1 cup fresh blackberries

Tips

  • Tasty Twist

    Frozen blackberries may be use in place of fresh ones (don't thaw).

  • No-Mess Muffins:

    To reduce cleanup when you make muffins, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.

Ingredients

  • 1 3/4 cups all purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon allspice
  • 1 cup Daisy Cottage Cheese
  • 1/2 cup canola oil
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon grated lemon zest
  • 1 cup fresh blackberries

Tips

  • Tasty Twist

    Frozen blackberries may be use in place of fresh ones (don't thaw).

  • No-Mess Muffins:

    To reduce cleanup when you make muffins, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.

Directions

  1. Heat the oven to 375 degrees. Line 12 muffin cups with paper liners.
  2. Whisk the flour, sugar, baking powder and allspice in a large bowl. Whisk the cottage cheese, oil, milk, egg and lemon zest in a medium bowl until well blended.
  3. Stir the cottage cheese mixture into the flour mixture just until combined. Stir in the blackberries and spoon into the muffin cups.
  4. Bake for 20 to 25 minutes or until lightly browned. Cool in the pan on a wire rack for 5 minutes. Remove from the pan. Cool completely.
  5. Optional glaze: whisk ¾ cup powdered sugar with 3 teaspoons lemon juice in a small bowl. Drizzle over muffins while warm.
  • Calories:225
  • Cholesterol:18
  • Dietary Fiber:1
  • Protein:5
  • Sodium:363
  • Total Carbohydrate:29
  • Total Fat:11

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