Blueberry Cottage Cheese Muffins
These Blueberry Cottage Cheese Muffins are soft, bursting with juicy blueberries and blended with cottage cheese that gives them a smooth, moist texture without any cheesy taste.
Servings: 12 muffins
Calories: 174kcal
Cost: $8
Ingredients
- ½ cup full-fat cottage cheese
- 3 large eggs
- ⅓ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 2 cups almond flour
- ¾ cup powdered sweetener sugar substitute
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh blueberries frozen for 1 hour
Instructions
- Place the fresh blueberries in the freezer 1 hour prior to making these muffins.
- Preheat oven to 325°F. Line a 12-cup muffin pan with paper liners.
- In a blender, combine eggs, cottage cheese, melted butter, and vanilla extract. Blend until smooth.
- In a large bowl, whisk together almond flour, erythritol, baking powder, and salt.
- Pour the blended wet mixture into the dry ingredients. Stir until fully combined.
- Gently fold in ¾ cup of the frozen blueberries.
- Use an ice cream scoop to divide the batter evenly among the 12 muffin liners.
- Top each muffin with a few of the remaining frozen blueberries.
- Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Video
Notes
– Use full-fat cottage cheese for the best texture and flavor
– Blend wet ingredients until smooth to avoid lumps
– Freeze blueberries for at least 1 hour before baking to prevent bursting
– Let muffins cool completely before storing to avoid condensation
– Store in the fridge for up to 5 days or freeze for up to 2 months
– Reheat in a toaster oven at 300°F for 5–7 minutes to revive texture
Nutrition
Calories: 174kcal | Carbohydrates: 5g | Protein: 6g | Fat: 16g | Fiber: 2g | Sugar: 1g
