Start by preheating your oven to 375°F (190°C). This gives your muffins the perfect start. While the oven warms up, line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.

Tip: Lining your muffin tin makes cleanup easier and helps your muffins bake more evenly!

In a medium bowl, combine the following:

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ tsp cinnamon (optional, but it adds a lovely warmth!)

Whisk everything together until fully combined. This ensures even distribution of the leavening agents and spices for a uniform rise in your muffins.

In a separate large bowl, add:

¾ cup cottage cheese

2 large eggs

⅓ cup maple syrup

¼ cup melted coconut oil

1 tsp vanilla extract

½ cup milk (dairy or plant-based)

Whisk until smooth and well combined. The cottage cheese adds moisture, and the maple syrup gives a touch of natural sweetness.

Pro tip: If you prefer a smoother batter, you can blend the cottage cheese briefly in a blender before mixing it with the wet ingredients. It will give your muffins a finer texture!

Now, gradually add the dry mixture to the wet ingredients. Stir gently with a spatula until just combined—be careful not to overmix, as that can lead to dense muffins. Once the batter is mixed, fold in the 1 cup of fresh blueberries and lemon zest (if using).

Tip: If using frozen blueberries, mix them in a small amount of flour before folding them in so they don't sink to the bottom of the cake.

Scoop the muffin batter into the prepared tin, filling each cup about ¾ full. This ensures they rise nicely and don’t overflow while baking.

Bake for 18-22 minutes in a preheated oven, or until the top is golden brown and a toothpick inserted in the center comes out clean. To avoid overbaking, start checking after 18 minutes.

After baking, leave the muffins in the pan for about five minutes to cool slightly. Then, place them on a wire rack to cool completely (if you can resist!).