Ingredients

For streusel:

• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/3 cup + 2 tablespoons all purpose flour
• 1 teaspoon cinnamon
• 1/4 cup olive oil
• Zest of 1 lemon

For muffin batter:

• 1/4 cup olive oil
• 2/3 cup granulated sugar
• 1 teaspoon vanilla bean paste
• 2 eggs
• Zest and juice of 1 lemon
• 1 cup Meadow Gold® cottage cheese
• 1 1/2 cups + 1 tablespoon all purpose flour, divided
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup fresh blueberries

How to

1. Preheat oven to 375 degrees
2. Line a standard muffin tin with paper liners
3. Make streusel by mixing brown sugar, granulated sugar, flour, and cinnamon in a medium bowl
4. Slowly whisk in olive oil until mixture is slightly moist and clumpy
5. Mix in lemon zest and refrigerate while assembling the muffin batter
6. To make muffin batter, stir together olive oil, sugar, vanilla bean paste, eggs, lemon zest, and juice in a large bowl
7. Fold in cottage cheese, then stir in 1 1/2 cups flour, baking soda, baking powder, salt, and cinnamon until just combined
8. In a separate small bowl, toss blueberries with remaining tablespoon of flour, then fold blueberries into muffin batter
9. Use a spoon or cookie scoop to fill muffin pan with batter, filling each cavity about two thirds full
10. Top each with a bit of streusel mixture and bake 17-20 minutes until a toothpick inserted in the middle comes out clean
11. Let cool 10 minutes, then enjoy!